Steamy, sweet, smooth textured soup.
Author: CalorieKing staff
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
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
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.
Serving suggestion is not included in the nutritional analysis.
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