Pumpkin And Tomato Soup

PUMPKIN POTATO SOUP

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.

Recipe From allrecipes.com

Provided by Anonymous

Time 40m

Yield 4

Categories Soups, Stews and Chili Recipes,Soup Recipes,Vegetable Soup Recipes,Squash Soup Recipes,Pumpkin Soup Recipes

Steps:

  • Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
  • Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
  • Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.


Pumpkin Potato Soup image

Number Of Ingredients: 12

Ingredients:

  • 7 tablespoons butter, divided
  • 1 small onion, chopped
  • 2 ½ cups peeled, cubed pumpkin
  • ¾ cup peeled, cubed potatoes
  • 1 ½ cups chicken broth
  • ¾ cup milk
  • salt to taste
  • 1 pinch ground nutmeg
  • ½ teaspoon sugar, or to taste
  • ½ teaspoon lemon juice
  • ¾ cup heavy cream
  • 3 slices Italian bread, cubed


CREAMED POTATO AND PUMPKIN SOUP

This is a delicious version of potato and pumpkin soup. I use Kent (jap) pumpkin which is slightly sweeter than most. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. In fact I only make it during autumn and winter. I use a Bamix to puree the soup in the pot which saves having to scoop it into a blender or food processor.

Recipe From food.com

Provided by Janettes kitchen

Time 1h10m

Yield 6-8 serving(s)

Categories Vegetable

Steps:

  • Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
  • Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
  • Cover pan and simmer gently for about 40 minutes or until very tender.
  • Puree in a blender or food processor and return to a clean pan.
  • Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
  • Reheat and serve sprinkled generously with coriander or parsley.
  • Without the addition of cream this soup may be frozen for up to 3 months.


Creamed Potato and Pumpkin Soup image

Number Of Ingredients: 13

Ingredients:

  • 2 ounces butter or 2 ounces margarine
  • 2 onions, peeled and sliced
  • 1 garlic clove, crushed
  • 2 lbs pumpkin, peeled and diced
  • 12 ounces potatoes, peeled and diced
  • 1 1/2 teaspoons tomato paste
  • 2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
  • salt & freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground allspice
  • 2 1/2 cups milk
  • 6 tablespoons sour cream
  • freshly chopped coriander (cilantro) or parsley (to garnish)


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