Prep time: 15-20 mins. | Cook time: 30 mins. | Serves: 4-5

Ingredients

  • 1 small 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

  1. In a heavy 2 quart saucepan combine
    pumpkin, potatoes, onion, stock, water, and rosemary.
  2. Cover and simmer for about 30 min until pumpkin is tender.
  3. Let cool, then peel the
    skin from the pumpkin and return to broth.
  4. Puree the mixture in batches in a blender or food processor.
  5. Add the cheese, salt, nutmeg and pepper.
  6. Heat through and serve hot. Also freezes well.