Pumpkin Potato Soup
By Yankee Magazine|Apr 01 2008|
This pumpkin potato soup is perfect with Thanksgiving dinner because it isn’t sweet and won’t destroy the appetite. The potatoes add body, the chicken broth complements the pumpkin, and the spices give extra flavor.
Yield
Serves 8
Ingredients
1 pound fresh pumpkin, peeled and cut into chunks
2 potatoes, peeled and cut up (or 1-1/2 cups mashed potatoes)
3 cups chicken broth
3 cups milk
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pepper to taste
Paprika to taste
Instructions
In separate pans, cook pumpkin and potatoes in water until done. Drain and place in food processor. Add some chicken broth and process 30-45 seconds. Transfer to large saucepan and add all remaining ingredients except paprika. Simmer 5 minutes and garnish with a dash of paprika. Serve with crackers.
