Seasonal Pumpkin & Potato Soup

This is one of the easiest and tastiest soups you'll ever make! My husband was not originally a fan of pumpkin soup, but he seems to be a fan of this version. So does my sister, and myself. And, it's a great way to use your potatoes and pumpkin quadrant when they begin to get a little old.

Ingredients

1 x Organic Pumpkin Quadrant
2 - 5 Organic Potatoes (depending on size)
1 x Organic Brown Onion
3 x Cloves of Garlic (minced)
1 L Vegetable Stock
300 mL Cooking Cream (if desired)
Freshly cut chives (if available)
Salt & Pepper for taste
Sour Cream to serve
Roasted Pumpkin Seeds to serve


Method

1. Cut pumpkin into blocks and de-skin/de-seed. Wash. Put in pot.
2. Wash and peel potatoes. Put in pot.
3. Mince onion, garlic and put in the pot. Add chives if desire.
4. Add 1 L Vegetable Stock and bring to the boil. Let boil for 20 minutes or until both pumpkin and potato are soft.
5. Remove from boil and puree either electronically with a machine or manually with a masher. Add chives, cream (if desire), and salt & pepper for taste. Return to boil, stirring the cream until evenly stirred through.
6. Dish up a bowl and serve with a dollop of sour cream and pumpkin seeds for extra flavour. 

This soup makes a great snack or lunch and can be eaten by itself or accompanied with warm, toasty bread. いただきます!!