Pumpkin and Potato Soup 

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Serves: 6 person(s)

Preparation Time: 15 mins
Cooking Time: 1 hr 10 mins

Steamy, sweet, smooth textured soup.

Suggestions:

* NOTE: The pumpkin used in this soup is not "jack-o-lantern" pumpkin. Use smaller pumpkins such as kabocha or jap squash. These are soft skinned and sweeter with a denser flesh.

Ingredients:

2 Tbsp light margarine or buttery spread (1 oz)

1 large onion, diced

2 shallots, chopped

0.90 kg pumpkin (or orange squash), peeled and chopped *

8 cup reduced-sodium chicken stock (3 1/3 pint) **

1/2 tsp nutmeg

1 pinch of salt

1/2 tsp pepper

2 medium potatoes, peeled and chopped

2 Tbsp fresh parsley or chives

Directions:

On medium heat, melt the margarine in a large saucepan. Add the onions and shallots and cook 4 to 5 minutes, or until softened.

Add the pumpkin, potatoes, nutmeg and stock; season with salt and pepper. Reduce the heat to low and simmer, covered for 1 hour until vegetables are cooked. Stir occasionally.

Transfer vegetables and a little of the liquid to a food processor and blend until pureed. Return to saucepan and stir with a large spoon until well blended.

Pour into serving dish. Garnish with parsley.

Variations:

** For vegetarian soup, vegetable stock can replace chicken stock.

Serving suggestion is not included in the nutritional analysis.

Author:

CalorieKing staff