Cream of Pumpkin and Potato Soup

Step by step

• Cream of Pumpkin and Potato Soup

  1. Heat a medium saucepan over medium heat; spray with oil; add onion, cook 2 minutes or until tender. Add pumpkin and potato; cover with water; place over high heat; bring to the boil; simmer until vegetables are cooked through about 10 minutes. Drain; reserve ½ cup (125mL) cooking liquid.

  2. Puree in a food processor or blender until smooth, adding more reserved cooking liquid if necessary to achieve the required consistency.

  TIP: The recipe can be doubled and extra servings can be placed in airtight containers and frozen for later use.

• Instructions

  1. Heat a medium saucepan over medium heat; spray with oil; add onion, cook 2 minutes or until tender. Add pumpkin and potato; cover with water; place over high heat; bring to the boil; simmer until vegetables are cooked through about 10 minutes. Drain; reserve ½ cup (125mL) cooking liquid.

  2. Puree in a food processor or blender until smooth, adding more reserved cooking liquid if necessary to achieve the required consistency.

  TIP: The recipe can be doubled and extra servings can be placed in airtight containers and frozen for later use.