Creamed Potato And Pumpkin Soup Recipes

"CREAMED POTATO AND PUMPKIN SOUP"

Huum... like this Soup cz it is light and rich in vitamins .we always prepare it When there is a family gather so i love it.. memories..with this Soup ;P

Provided by Saritah Cuisiner qualifie'

Categories Soups

Time 1h10m

Number Of Ingredients 13

Ingredients

2 ounces butter or 2 ounces margarine
2 onions , peeled and sliced
1 garlic clove , crushed
2 lbs pumpkin , peeled and diced
12 ounces potatoes , peeled and diced
1 ½ teaspoons tomato paste
2 ½ cups chicken stock or 2 ½ cups vegetable stock
salt & freshly ground black pepper
1 teaspoon lemon juice
½ teaspoon ground allspice
2 ½ cups milk
6 tablespoons sour cream
freshly chopped coriander (cilantro) or parsley (to garnish)

Steps:

1. Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
2. Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
3. Cover pan and simmer gently for about 40 minutes or until very tender.
4. Puree in a blender or food processor and return to a clean pan.
5. Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
6. Reheat and serve sprinkled generously with coriander or parsley.
7. Without the addition of cream this soup may be frozen for up to 3 months.

PUMPKIN POTATO SOUP

Pumpkin Potato Soup image

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

7 tablespoons butter, divided
1 small onion, chopped
2 ½ cups peeled, cubed pumpkin
¾ cup peeled, cubed potatoes
1 ½ cups chicken broth
¾ cup milk
salt to taste
1 pinch ground nutmeg
½ teaspoon sugar, or to taste
½ teaspoon lemon juice
¾ cup heavy cream
3 slices Italian bread, cubed

Steps:

Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 23.5 g, Cholesterol 120.5 mg, Fat 38.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 23.9 g, Sodium 744.8 mg, Sugar 5.3 g

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