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Creamy Potato and Pumpkin Soup
A warming potato and pumpkin soup recipe to soothe the mood on a cool fall night. A fragrant mix of textures and flavors, this creamy autumnal soup makes a perfect starter or light supper.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4 -6
Calories: 597 kcal
Course:
Soup
Cuisine:
American
Ingredients
Potato croutons (Note 1):
- 450 g potatoes 1 lb
- 2 tablespoons olive oil
- ½ teaspoon red chili flakes
- ½ teaspoon dried rosemary
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Pumpkin and potato soup:
- 1 kg pumpkin 2.2 lbs, Note 2
- 800 g potatoes
- 1 onion large
- 2 garlic cloves large
- 2 tablespoons oil
- 1 liter vegetable broth 4 ¼ cups
- 1 sprig of rosemary Note 2
- 125 ml heavy cream ½ cup
- 2 tablespoons Pepitas roasted
- Fine sea salt and black pepper
Instructions
Potato croutons:
- Preparations: Preheat the oven to 225°C/ 440°F. Peel the potatoes and cut them into 1.5 cm/ 0.6 inches cubes.
- Season: Place them into a roasting tin and oil, chili flakes, rosemary, salt, and pepper. Toss well to coat all over.
- Roast for 40-45 minutes, tossing the potatoes 2-3 times in between, or until they are crispy on the outside and tender inside. Tossing is essential to stop them from sticking to the pan.
- In the meantime, prepare the soup.
Cup of Yum
Soup:
- Halve the pumpkin and remove the seeds. If using anything else but Hokkaido, peel the pumpkin as well. Slice it thickly and cut the slices into cubes.
- Vegetables: Peel and cube the potatoes. Chop the onion and peel the garlic cloves but leave them whole.
- Sauté: Heat the oil in a large soup pot. Sauté the onions for 2-3 minutes until translucent. Add the garlic cloves, pumpkin, and potato cubes, stir and sauté for about 5 minutes.
- Simmer: Add the stock and rosemary sprig and bring it to a boil. Turn the heat down to low and simmer the soup, covered, for 15-20 minutes or until the vegetables are soft.
- Roast pepitas: In the meantime, roast the pepitas if they are not already toasted.
- Blend soup: Remove the rosemary sprig and blend the soup with an immersion blender (Note 4).
- Add the cream and reheat gently without letting the soup boil again.
- Adjust the taste with salt and pepper. Serve the soup topped with roasted pepitas and potato croutons.
Notes
- The potato croutons are optional but very recommendable.
- Preferably Hokkaido pumpkin or butternut squash. Otherwise, use another flavorful pumpkin sort. Hokkaido doesn’t need to be peeled; everything else does.
- Use 1 teaspoon of dried rosemary if you don’t have fresh herbs.
Nutrition Information
Serving
1g
Calories
597kcal
(30%)
Carbohydrates
79g
(26%)
Protein
13g
(26%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.03g
Cholesterol
36mg
(12%)
Sodium
331mg
(14%)
Potassium
2292mg
(65%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
21836IU
(437%)
Vitamin C
87mg
(97%)
Calcium
127mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 597
% Daily Value*
| Serving | 1g | |
| Calories | 597kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 331mg | 14% |
| Potassium | 2292mg | 49% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 21836IU | 437% |
| Vitamin C | 87mg | 97% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.