Thursday, August 02, 2007

Creamy Pumpkin and Potato Soup

Usually, for making creamy soup, the butter or margarine is melt in a pot and the ingredients are sauté. Often, I skip this step to simplify it. So, to have a bowl of tasty and delicious soup, use freshest ingredients, some simple herbs such as coriander and freshly ground pepper help to spice it up too. Onion is used here to lend its sweetness, if not replaced it with carrot which is sweet and nutritious too.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 1-2)
° 200g pumpkin (weight after peeling), peeled and diced
° 1 (150g) potato, peeled and diced
° 1 (50g) onion, diced
° 375ml water
° ½ -1 tablespoon non-dairy margarine
° salt and ground black pepper, or to taste
° few sprigs coriander leaves

1. Place the pumpkin, potato, onion and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender.
2. Transfer to a blender or food processor and add in the margarine and salt. Blend until smooth and creamy.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.

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