Creamed Potato And Pumpkin Soup Recipes
CREAMED POTATO AND PUMPKIN SOUP
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
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 & SWEET POTATO (KUMARA) SOUP
This is Pumpkin Soup with the volume turned up. Pumpkin soup can be boring but the addition of Sweet Potato (Kumara), ginger and a touch of curry powder elevate this soup from bland to blissful. I own a Bakery and serve this soup to take out with a bread roll. It walks out the door every time I have it on offer! It's a great winter warmer and kind to the waistline as well. Please try it - you won't be disappointed.
Provided by bandkh1
Categories Yam/Sweet Potato
Time 40m
Yield 1 1/2 litres, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
- Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
- Add browned Pumpkin and Sweet Potato.
- Add chicken stock and bring to boil.
- Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
- Cool slightly and then blend or puree soup.
- Return soup to pot.
- Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
- Top with sour cream or yoghurt if desired and serve with roll.
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