Angies Pumpkin Vichyssoise Recipes

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ANGIES PUMPKIN VICHYSSOISE



Angies Pumpkin Vichyssoise image

I got this recipe from my friend Angie. My oldest son and husband hate any form of pumpkin, but will eat this soup by the gallon.

Provided by AussieGal Tracey

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg pumpkin
1/2 kg potato (about 4-5)
2 onions, chopped finely
6 cups water
6 chicken stock cubes (1 cube per 1 cup of water)
1 (400 ml) carton cream

Steps:

  • Cut pumpkin into small pieces and roast till both sides are golden.
  • Peel potatoes, cut into cubes then place into water with chicken stock and onions.
  • Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
  • Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
  • Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
  • Add cream to taste then serve.

Nutrition Facts : Calories 396.4, Fat 20.3, SaturatedFat 12.5, Cholesterol 67.9, Sodium 1787.3, Carbohydrate 49, Fiber 4.8, Sugar 6.9, Protein 9.3

PUMPKIN VICHYSSOISE



Pumpkin Vichyssoise image

Source: Ainslie's recipes

Time 1h

Number Of Ingredients 9

2 tablespoons ghee
1 kilogram pumpkin
2 leeks or 2 large onions
2 cloves garlic
250 grams potatoes
3 chicken stockcubes
1 litre water
1 cup cream or coconut milk
salt & pepper

Steps:

  • Chop onions and garlic and saute in large pan with ghee Add boiling water to pan and crumble in 3 stock cubes Peel pumpkin and cut into small pieces, place in large saucepan Bring back to boil and simmer uncovered for 25 minutes Puree, add cream, salt & pepper Place back on heat to warm up

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