Pumpkin Potato soup

1/2 Kabocha (small) (about 300g after peeling and seed removal) 2 Russet potato (small) 500 ml Chicken or vegetable broth (or water) 1/2v Onion 1 Bay leaf 1 tbsp Light olive oil 1/4 tsp Salt A dash black pepper


  1. Peel Kabocha, potato and onion, cut into small pieces
  2. Preheat oven at 375OC, roast kabocha, potato and onion for 30 mins
  3. Bring broth or water to a boil
  4. Add roasted Kabocha, potato, onion, and bay leaf to broth and boil for 10-15 mins on low heat
  5. Turn off the heat and let it cool. Remove bay leaf/li>
  6. Put the soup mixtures into the blender or use a hand-held blender until smooth (If it is too thick, add some water )
  7. Season with salt and black pepper
  8. Add low-fat evaporated milk for a smoother texture (options)
  9. Serve with Baguette or whole grain crackers

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