Cream of Pumpkin and Potato Soup
Ingredients
Spray oil for cooking
½ small (40g) onion, finely chopped
250g butternut pumpkin, peeled and chopped
1 small (120g) potato, peeled and chopped
Step by step
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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.
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