Soup, Stew and Chili: Warm Soup, Stew and Chili: Pumpkin and Potato Soup

Steamy, sweet, smooth textured soup.

Author: CalorieKing staff
Date: November 26, 2008

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.

Serves: 6 person(s)

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

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.