I needed to use up the leftover pumpkin puree from the oatmeal pumpkin cookies I made the other day. Since it’s been raining all day, I thought it would be nice to have some soup. And since I somehow ended up with two enormous bags of potatoes (I’m pretty sure the bagger put someone else’s potatoes in my cart), I figured it’d be nice to combine the potatoes and pumpkin into the soup.
I thought the result was delicious enough to share. And surprisingly filling. I served it with whole wheat parmesean biscuits and it was a simple and delicious meal!
|I shamelessly stole this image from www.thinandhealthy.com.
I didn’t get around to taking a picture of my own soup.
Pumpkin Potato Soup
2 Tbsp olive oil
2 Tbsp butter
1/2 onion chopped
2 large cloves of garlic
2 cups or so chicken broth (I used homemade, if you’re using a can, just use one can)
2 cups pumpkin puree (again, if you’re using a can, just use one can)
2 medium sized potatoes
1/2 cup of milk
10-12 fresh sage leaves (or use dry, but I don’t know how much)
1 tsp salt (or to taste. I like salt.)
Pepper to taste – my kids flat out reject anything peppered, so I just added it at the table.
Heat the olive oil in your pot. Add butter, onion and garlic and sautee until onions are soft and butter starts to brown. Meanwhile, nuke your potatoes for about 5 minutes.
Add the chicken broth and pumpkin and stir. Scoop the flesh out of the potatoes and toss in the pot. Add the sage leaves and salt and let everything simmer for a bit. 15-20 minutes is good.
Scoop out the sage leaves and put the soup in the blender. Blend until smooth. Return soup to pot and stir in the milk. Serve.
Generally I don’t think of blended soup and biscuits as a meal, but I think there was enough fat and protein in the biscuits and enough fat and fiber in the soup to fill me up. Or maybe it’s just because I ate a gallon of the soup!