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You are here: Home / Recipes / Potato and Pumpkin Soup

Potato and Pumpkin Soup

Last updated on: July 25, 2019 By Kaylene Filed Under: Recipes, Soup Leave a Comment

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Overhead view of a white bowl filled with soup. The soup is topped with a small amount of sour cream along with some chopped chives. The bowl is placed on a wooden board along with two small bread rolls. Text overlay says: Quick & Easy Potato & Pumpkin Soup.

A white bowl filled with soup with a small amount of sour cream in the middle of the soup along with some chopped chives. The bowl is sitting on a white plate which is placed on a wooden board. I don’t know why it has taken me so long to try pumpkin soup! It’s not like it’s a new concept; people have been making pumpkin soup for years! It’s just not something that I have wanted to try; it always seemed that it would be a bit boring after the first couple of mouthfuls.

This year though we have lots of pumpkins in storage so I was determined to try cooking pumpkin soup to see if I would like it. Gee was I surprised at just how good it is and also how easy it is to make! I have to say, this potato and pumpkin soup was ready in no time. The hardest part was chopping up the vegetables; once everything was in the pot it was ready in no time!

When I went looking for a pumpkin soup recipe I wanted one that didn’t include lots of cream – to keep the calorie count down. I also wanted a recipe that would be quick and easy.

A white bowl filled with soup with a small amount of sour cream in the middle of the soup along with some chopped chives. Two sesame seed topped dinner rolls can be seen in the background.I searched on the internet and found lots of pumpkin soup recipes but in the end I settled on a potato and pumpkin soup recipe from one of my CWA cookbooks.

If you don’t already know – CWA stands for the Country Women’s Association here in Australia and the group are famous for their cooking and recipes.

I did make some slight alterations to the original recipe which was found in the CWA Soups and Stews Cookbook. As I said before, cutting up all the vegetables is the hardest part of this recipe, once everything is in the pot it is super easy. I used a little bit more potato and pumpkin in my recipe – just because I had extra.

I also added some garlic and just a small amount of curry powder which added a slight hint of spice. The original recipe did have the option of adding cream but I opted to serve with a small amount of light sour cream and some chopped chives instead.

Overhead view of a white bowl filled with pumpkin soup. The soup is topped with a small amount of sour cream along with some chopped chives. The bowl is placed on a wooden board along with two small bread rolls.The potatoes in this pumpkin soup recipe mean that the soup has a lovely thick consistency and it is not watery. In fact it was so nice that I couldn’t resist grabbing another bowl. However it did seem that the leftovers were a bit thicker after standing in the fridge, so I would suggest adding just a small amount of water when reheating.

Now that I have made pumpkin soup I am sure that it will be a staple in our winter diet. We still have quite a few pumpkins left so I have no excuse!

Potato and Pumpkin Soup
 
Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
This tasty potato and pumpkin soup will be a regular in our household from now on during winter. It is so good you can’t help going back for seconds!
Author: The Links Site
Recipe type: Appetiser
Cuisine: Soup
Serves: 6
Ingredients
  • 850g diced pumpkin
  • 300g diced potato
  • 2 medium brown onions, diced
  • 1 large clove of garlic, diced
  • 1 litre of chicken stock
  • ¼ teaspoon curry powder
  • salt and pepper to season
To Serve
  • light sour cream
  • chopped chives
Instructions
  1. Place onion, garlic, pumpkin, potato and curry powder into a large saucepan with the chicken stock.
  2. Bring to the boil and then reduce heat and simmer uncovered for around 30 minutes or until vegetables are tender.
  3. Remove from heat and blend using a stick mixer.
  4. Return to the heat and season to taste with salt and pepper.
  5. Bring the soup to the boil again and then simmer for a further 5 minutes.
  6. Serve garnished with a dollop of light sour cream and some chopped chives.
Nutrition Information
Serving size: 391g Calories: 151 Fat: 2.4g Saturated fat: 0.8g Trans fat: 0g Carbohydrates: 27g Sugar: 8g Sodium: 236mg Fiber: 3g Protein: 7g Cholesterol: 6mg
3.5.3251

 

A white bowl filled with soup with a small amount of sour cream in the middle of the soup along with some chopped chives. The bowl is sitting on a white plate which also holds a silver soup spoon. The bowl and plate are on a wooden board along with two small bread rolls.


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