PUMPKIN CORN SOUP RECIPES

Name: Creamy pumpkin and potato soup
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 1 tablespoon olive oil; 1 medium_piece medium brown onion, coarsely chopped; 1 clove crushed garlic; 600 gram pumpkin, coarsely chopped; 2 medium_piece potatoes, coarsely chopped; 2 cup water; 1 1/2 cup vegetable stock; 1/4 cup pouring cream; 2 teaspoon lemon juice

CREAMY PUMPKIN AND POTATO SOUP RECIPE | AUSTRALIAN WOME…

Creamy pumpkin and potato soup recipe | Australian Wome… image

This classic pumpkin soup with potatoes, cream and chicken stock is known to warm up in winter but great at any time of year. Serve with crusty bread

Categories Starter, Workday lunches

Total Time 35 minutes

Cook Time 35 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium_piece medium brown onion, coarsely chopped
1 clove crushed garlic
600 gram pumpkin, coarsely chopped
2 medium_piece potatoes, coarsely chopped
2 cup water
1 1/2 cup vegetable stock
1/4 cup pouring cream
2 teaspoon lemon juice

Steps:

Heat olive oil in large saucepan, cook onion and clove crushed garlic, stirring, until onion softens. Add pumpkin, potatoes, the water and vegetable stock, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until vegetables are tender. Stand for 10 minutes.
Blend or process soup, in batches, until smooth. Return soup to same pan, add cream and lemon juice. Reheat, stirring, without boiling, until hot. Serve bowls of soup topped with garlic and herb croutons.

Nutrition Facts : ServingSize Serves 4

CREAMY PUMPKIN AND POTATO SOUP RECIPE | AUSTRALIAN WOME…

Creamy pumpkin and potato soup recipe | Australian Wome… image

This classic pumpkin soup with potatoes, cream and chicken stock is known to warm up in winter but great at any time of year. Serve with crusty bread

Categories Starter, Workday lunches

Total Time 35 minutes

Cook Time 35 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium_piece medium brown onion, coarsely chopped
1 clove crushed garlic
600 gram pumpkin, coarsely chopped
2 medium_piece potatoes, coarsely chopped
2 cup water
1 1/2 cup vegetable stock
1/4 cup pouring cream
2 teaspoon lemon juice

Steps:

Heat olive oil in large saucepan, cook onion and clove crushed garlic, stirring, until onion softens. Add pumpkin, potatoes, the water and vegetable stock, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until vegetables are tender. Stand for 10 minutes.
Blend or process soup, in batches, until smooth. Return soup to same pan, add cream and lemon juice. Reheat, stirring, without boiling, until hot. Serve bowls of soup topped with garlic and herb croutons.

Nutrition Facts : ServingSize Serves 4

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