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Pumpkin Potato Soup (P, KLP, TNT)
Source: One of Betty Bossi's cookbooks
Serves: 3 to 4

1 pound pumpkin, diced
1 medium sized potato, diced
1 big onion, shredded
A little oil
Salt and pepper
Pareve chicken powder (optional)

Fry onion in oil, until translucent, add the diced potato and pumpkin. Stir with a spoon to mix well all the ingredients. Cover with water, add salt (or if you want chicken soup powder). Bring to a boil, reduce flame, add a little parsley bouquet, cover the pot and cook until potato and pumpkin are tender.

Add more salt if need, and fresh ground black pepper. Cook a few more minutes.

At this stage, purée the mix in the food processor using only a ladle or two of the liquid.

Before serving, reheat in a pot, mix in a sufficient amount from the cooking liquid to make a soup dense to your liking. You can decorate with a dollop of cream or pareve substitute, I simple sprinkle a few parsley leaves or grilled pumpkin seeds.

Some people add a little white wine to this soup. The last time I made this soup, instead of throwing out, I added the cooked parsley bouquet in the food processor.

Poster's Notes:
Very easy and delicious.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A