3 large potatoes, peeled and diced
250 g sweet potato, peeled and diced
500 g pumpkin, peeled and diced
4 tablespoons water
2 x 440 g can cream of chicken soup
440 g can creamed sweetcorn
1 litre milk
500 mL water
4 tablespoons fresh parsley and chives, chopped
Put potato, sweet potato, pumpkin and 2 tablespoons water in a microwave-safe dish. Cover with cling film and microwave on HIGH (100%) for 8-10 minutes till tender. Mash or puree till smooth. Transfer into a large pot. Add canned soup, corn, milk and water. Bring to the boil and stir until heated through. Remove from heat. Add the herbs just before serving. Serves 20.
Serve with cheese topped toast or roll.
Recipe © State of Western Australia, 2012.