Pumpkin Potato Soup recipe

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Ingredients

7 tablespoons butter, divided
1 small onion, chopped
2 ½ cups peeled, cubed pumpkin
¾ cup peeled, cubed potatoes
1 ½ cups chicken broth
¾ cup milk
salt to taste
1 pinch ground nutmeg
½ teaspoon sugar, or to taste
½ teaspoon lemon juice
¾ cup heavy cream
3 slices Italian bread, cubed

Nutrition Info

454.2 calories
carbohydrate: 23.5 g
cholesterol: 120.5 mg
fat: 38.5 g
fiber: 1.8 g
protein: 5.9 g
saturatedFat: 23.9 g
servingSize: -
sodium: 744.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.

  2. Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.

  3. Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

Recipe Yield

4 servings

Recipe Note

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.

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