Potatoe and Pumpkin SoupSubmitted by kittens
Makes 8 servings
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Simple and easy hardy soup. Great for winters.
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Ingredients
| 4 |
potatoes |
| 1 |
large red onion |
| 4 |
cloves garlic |
| 2 |
large carrots |
| 1 |
tbs olive oil |
| 300 |
g pumpkin |
| 1/2 |
cup of light sour cream |
| 2 |
cups chicken stock |
| 1 |
tbs parsley |
Directions
- Peel and cut pumpk into even cubes
- Boil until tender
- While the pumpkin is boiling, peel and cut the potatoes into 1cm cubes and cut the onion into large chunks
- Warm the oil in a large pan and brown the onion and potato until almost tender
- Add the cut carrots and crushed garlic
- Stir and cook for 5 minutes, set aside
- Drain the pumpkin and blender until tender
- Add the pumpkin, potatoe and carrot mixture and chicken stock to a large pot
- Simmer slowly for 20 minutes or until all vegetables are tender
- Add the cream and stir
- Serve with chopped parsley on top and crusty bread.
Categories
Potatoes, Vegetables, Soup, Eastern European, Saute, Simmer, Slow Cook, Vegetarian
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Serving Size 259.8g |
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Amount Per Serving |
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Total Carbohydrates 24.8g 8%
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| Vitamin A 163% |
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Vitamin C 43% |
| Calcium 5% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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