Prep time: 15-20 min | Cook time: 30 min | Serves: 4-5
Ingredients
- 1 small pie pumpkin, cut into chunks
- 3 large baking potatoes, cut into chunks
- 1 large onion, chopped
- 3 cups chicken stock
- 2 cups water
- 1/2 tsp dried rosemary
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground white pepper
- The creamy texture comes from the potatoes and pumpkin, no heavy cream added.
Directions
- In a heavy 2 quart saucepan combine pumpkin, potatoes, onion, stock, water, and rosemary.
- Cover and simmer for about 30 min until pumpkin is tender.
- Let cool, then peel the skin from the pumpkin and return to broth.
- Puree the mixture in batches in a blender or food processor.
- Add the cheese, salt, nutmeg and pepper.
- Heat through and serve hot. Also freezes well.