Potato Pumpkin Soup
2 people
00h 05
00h 05
A luscious and creamy potato pumpkin soup you can make entirely in the blender in less than 10 minutes!
Share with your friends
Ingredients and Method
Ingredients
- 1 russet potato, peeled and chopped
- 1 small yellow onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh ginger, chopped
- 1 tablespoon tomato paste
- 1/2 cup pumpkin puree
- 1 1/2 cup chicken broth
- 1/2 cup almond milk, or any kind of milk/cream
- 1/2 teaspoon red pepper flakes
- to taste salt and pepper
- for garnish Cilantro
Method
- Saute the potato, onion, garlic, ginger and tomato paste in the olive oil in a large skillet over medium-high heat until the onions and potatoes are softened. (You don’t have to do this step and can throw all the ingredients directly into the blender but I think this gives it more flavour).
- Transfer the mixture to the blender once sauteed.
- Add the remaining ingredients to the blender and place the lid on.
- Turn to variable speed 1, increase to 10 quickly and then switch to High and blend for about 5 minutes until you see steam coming out the top of the blender.
- Once hot, pour into bowls, adjust seasoning to taste and garnish with cilantro.
Reviews
Write Your Own Review