Pumpkin Potato Soup Recipes

CREAMED POTATO AND PUMPKIN SOUP

Creamed Potato and Pumpkin Soup image

This is a delicious version of potato and pumpkin soup. I use Kent (jap) pumpkin which is slightly sweeter than most. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. In fact I only make it during autumn and winter. I use a Bamix to puree the soup in the pot which saves having to scoop it into a blender or food processor.

Provided by Janettes kitchen

Categories Vegetable

Time 1h10m

Yield 6-8 serving(s)

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 1/2 teaspoons tomato paste
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
salt & freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon ground allspice
2 1/2 cups milk
6 tablespoons sour cream
freshly chopped coriander (cilantro) or parsley (to garnish)

Steps:

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

Nutrition Facts : Calories 292.1, Fat 15.2, SaturatedFat 9, Cholesterol 43.8, Sodium 287.1, Carbohydrate 32.4, Fiber 2.7, Sugar 6.2, Protein 9.3

PUMPKIN SOUP

Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

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