My daughter is making my Pumpkin Potato Soup right now. It's an oldy but a goody. This is what you'll need:
Stir in the garlic, then add the chicken stock and enough water to easily cover the vegetables. Now sprinkle with salt, pepper, paprika and nutmeg.
Simmer with the lid on until the vegetables turn mushy. Whisk, mash or puree the soup with a hand mixer while still on the stove, stir in the sour cream, then reheat without boiling. Garnish with parsley.
Can be frozen with or without the cream.
- half a butternut pumpkin, cut into chunks
- 2 medium potatoes, peeled and quartered
- 1 onion, diced
- 2 cups of chicken stock
- 4 (or so) cups of water extra
- 1 tsp minced garlic
- salt, pepper to taste
- 1 tsp paprika
- 1 tsp nutmeg
- 1 cup sour cream (or just cream if you'd prefer)
- splash of olive oil
- parsley garnish
Stir in the garlic, then add the chicken stock and enough water to easily cover the vegetables. Now sprinkle with salt, pepper, paprika and nutmeg.
Simmer with the lid on until the vegetables turn mushy. Whisk, mash or puree the soup with a hand mixer while still on the stove, stir in the sour cream, then reheat without boiling. Garnish with parsley.
Can be frozen with or without the cream.