Pumpkin and Potato Soup
Steamy, sweet, smooth textured soup.
Ingredients
- 2 Tbsp light margarine or buttery spread (1 oz)
- 1 large onion, diced
- 2 shallots, chopped
- 2 lb 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.
Tips:
* 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.