HomeDinnerCreamy Potato and Pumpkin Soup Recipe

Creamy Potato and Pumpkin Soup Recipe

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Creamy Potato and Pumpkin Soup Recipe: A Warm Delight for Your Taste Buds

Introduction

When the temperature drops and the chilly winds start to blow, there’s nothing quite like a warm and hearty bowl of soup to comfort your soul. Among the numerous soup options available, Creamy Potato and Pumpkin Soup stands out as a rich and flavorful choice. In this article, we will walk you through the steps of preparing this delectable soup, perfect for autumn evenings and cozy winter nights.

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Ingredients You’ll Need

Before we dive into the cooking process, let’s take a look at the ingredients that make this soup so irresistibly creamy and flavorful:

For the Soup:

  1. Potatoes (4 medium-sized): Potatoes are the heart of this soup, providing a creamy texture and earthy flavor.
  2. Pumpkin (1 small): Pumpkin adds a touch of sweetness and a vibrant orange hue.
  3. Onion (1 medium): Onions bring depth and a savory note to the soup.
  4. Garlic (3 cloves): Garlic enhances the overall flavor profile with its aromatic qualities.
  5. Vegetable Broth (4 cups): Vegetable broth forms the liquid base of the soup, infusing it with savory goodness.
  6. Heavy Cream (1 cup): Heavy cream gives the soup its signature creaminess and richness.
  7. Butter (2 tablespoons): Butter is used for sautéing and adds a luscious mouthfeel.
  8. Olive Oil (2 tablespoons): Olive oil provides a subtle fruity note and helps with the sautéing process.
  9. Salt and Pepper (to taste): Seasoning with salt and pepper is essential to balance the flavors.

For Garnish:

  1. Fresh Chives (chopped): Chopped chives add a burst of freshness and color.
  2. Croutons: Croutons or toasted bread cubes make for a satisfying crunchy topping.

Preparation Steps

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Now that we have our ingredients in place, let’s proceed with the step-by-step preparation of Creamy Potato and Pumpkin Soup:

Step 1: Prepare the Vegetables

  1. Peel and dice the potatoes, pumpkin, and onion. Mince the garlic cloves.

Step 2: Sauté the Aromatics

  1. In a large pot, heat the butter and olive oil over medium heat.
  2. Add the minced garlic and diced onion. Sauté until they turn translucent and fragrant.

Step 3: Add Potatoes and Pumpkin

  1. Toss in the diced potatoes and pumpkin pieces. Cook for about 5 minutes, allowing them to slightly brown.

Step 4: Pour in the Broth

  1. Pour in the vegetable broth and bring the mixture to a boil.
  2. Reduce the heat and let it simmer for 20-25 minutes or until the potatoes and pumpkin are tender.

Step 5: Blend to Creamy Perfection

  1. Use an immersion blender to puree the soup until it’s silky smooth.
  2. Return the soup to the pot and stir in the heavy cream. Simmer for an additional 5 minutes.

Step 6: Season and Serve

  1. Season the soup with salt and pepper to taste.
  2. Ladle the creamy goodness into bowls, garnish with fresh chives and croutons, and serve hot.

Conclusion

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Creamy Potato and Pumpkin Soup is a delightful blend of flavors and textures that will warm your heart and soul. This easy-to-follow recipe allows you to whip up this comforting dish in no time. So, the next time you crave a bowl of warmth and comfort, remember this recipe and treat yourself to a culinary delight that’s both soothing and satisfying.

FAQs (Frequently Asked Questions)

1. Can I use canned pumpkin for this recipe?

Yes, you can substitute canned pumpkin for fresh pumpkin if you’re short on time. Just make sure it’s pure pumpkin puree without added spices.

2. What can I use as a dairy-free alternative to heavy cream?

You can use coconut milk or almond milk as a dairy-free alternative to heavy cream. It will give the soup a slightly different flavor but still be creamy.

3. How can I make this soup spicier?

To add some heat to your soup, you can sprinkle in a pinch of red pepper flakes or a dash of cayenne pepper while sautéing the vegetables.

4. Can I freeze this soup for later?

Yes, you can freeze Creamy Potato and Pumpkin Soup in airtight containers for up to three months. Thaw and reheat on the stove for a quick and convenient meal.

5. What pairs well with this soup as a side dish?

A fresh green salad or a crusty baguette with butter makes an excellent side dish to complement the flavors of this soup.

Source: whereismyspoon.co

Creamy Potato and Pumpkin Soup Recipe

Creamy Potato and Pumpkin Soup Recipe

Yield: 5
Prep Time: 20 minutes
Cook Time: 45 minutes

When the temperature drops and the chilly winds start to blow, there's nothing quite like a warm and hearty bowl of soup to comfort your soul. Among the numerous soup options available, Creamy Potato and Pumpkin Soup stands out as a rich and flavorful choice. In this article, we will walk you through the steps of preparing this delectable soup, perfect for autumn evenings and cozy winter nights.

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.

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

  1. The potato croutons are optional but very recommendable.
  2. Preferably Hokkaido pumpkin or butternut squash. Otherwise, use another flavorful pumpkin sort. Hokkaido doesn’t need to be peeled; everything else does.
  3. Use 1 teaspoon of dried rosemary if you don’t have fresh herbs.

Nutrition Information
Yield 1 Serving Size 5
Amount Per ServingCalories 2473Total Fat 109gSaturated Fat 36gTrans Fat 2gUnsaturated Fat 67gCholesterol 134mgSodium 4363mgCarbohydrates 346gFiber 43gSugar 51gProtein 51g

The information contained herein is subject to change.

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