Pumpkin Soup - Made Easy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Additional spices as desired. I usually add a little ginger and cinammon, or chili, or curry, or nutmeg.
Slighty fry the garlic and pumpkin in the olive oil- reduces water content. (You could also bake teh pumpkim before using in teh soup).
Spice to heart's content - a little dry ginger and cinammon, or chili and curry. However note that the pumpkin is quite delicate and you could easily over spice.
Peel and cube the potatoes.
Add the chicken broth, and the sweet and normal potatoes. Add water just to cover.
After bringing to the boil leave simmering for 25 mins untill the potatoes are soft. Blend with a hand held blender untill the coup consistency is smooth, and season.
Add the cream, (or panna da cucina).
Serve with a sprinkle of parmesean and croutons if desired.
Serving Size: 8 helpings
Spice to heart's content - a little dry ginger and cinammon, or chili and curry. However note that the pumpkin is quite delicate and you could easily over spice.
Peel and cube the potatoes.
Add the chicken broth, and the sweet and normal potatoes. Add water just to cover.
After bringing to the boil leave simmering for 25 mins untill the potatoes are soft. Blend with a hand held blender untill the coup consistency is smooth, and season.
Add the cream, (or panna da cucina).
Serve with a sprinkle of parmesean and croutons if desired.
Serving Size: 8 helpings
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 2.6 g
- Cholesterol: 3.7 mg
- Sodium: 310.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
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