Ingredients
1 packet of McCain cubed pumpkin
- 200g potato - peeled and cubed
- 1.5L of chicken stock
- 1 large brown onion - diced
- 3 cloves of garlic - crushed
- 1 tbs olive oil
- 1 tbs butter
- 1/2 cup thickened cream
- 2 tbs of fresh sage - finely diced
- Salt and Pepper
- Chopped chives, sour cream and bread - to serve
Method
| 1. | Heat a heavy based pot over a medium-high heat. Melt butter and oil, add onion, garlic and dried sage. Cook stirring for 2-3 minutes or until onion has softened. |
| 2. | Add stock and bring to the boil, reduce to simmer and add McCain Cubed Pumpkin and potato. Cover and allow to cook for 10-15 minutes or until pumpkin and potato are tender. Remove from heat and set aside to cool for 5 minutes. |
| 3. | In batches, blend the soup mixture until smooth. Return blended soup to the pot and place over a low heat. Cook stirring for 2-3 minutes and allow to heat through. Add thickened cream and stir to combine. Season with salt and pepper. |
| 4. | Carefully ladle soup into bowls, top with sour cream and chopped chives. Serve immediately with bread. |
Winter Warming Pumpkin Soup
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Heat a heavy based pot over a medium-high heat. Melt butter and oil, add onion, garlic and dried sage. Cook stirring for 2-3 minutes or until onion has softened. |
| 2 | Add stock and bring to the boil, reduce to simmer and add McCain Cubed Pumpkin and potato. Cover and allow to cook for 10-15 minutes or until pumpkin and potato are tender. Remove from heat and set aside to cool for 5 minutes. |
| 3 | In batches, blend the soup mixture until smooth. Return blended soup to the pot and place over a low heat. Cook stirring for 2-3 minutes and allow to heat through. Add thickened cream and stir to combine. Season with salt and pepper. |
| 4 | Carefully ladle soup into bowls, top with sour cream and chopped chives. Serve immediately with bread. |
McCain Food Service
30 minutes 
Serves 4 
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