This warming, creamy potato and pumpkin soup is one of my favorite fall dishes. It's easy to make, and you'll use potatoes twice: in the soup itself and for the crispy croutons on top.
A steaming bowl of potato and pumpkin soup in October or November never gets old. I look forward to pumpkin season every year, and soup is always the first thing I want to make.
I've cooked many versions over the years, but this one is a little different: potatoes make the pumpkin soup thick and creamy, while rosemary-seasoned potato croutons add a crispy topping. You can make it with Hokkaido pumpkin or butternut squash, and roast the croutons while the soup simmers.
If you're in the mood for another version, try my Spicy Pumpkin Ginger Soup, Slow Cooker Pumpkin Soup, or Pumpkin and Sweet Potato Soup.
Ingredients: 11 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 4-6 | Difficulty: Easy
Featured comment from Mary: Simple ingredients, yet rich in flavor. I made the soup in cast iron pot and the potato croutons in a cast iron skillet. Thank you for a great recipe!
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Recipe ingredients
Pumpkin: I use either Hokkaido pumpkin (also known as red kuri squash) or butternut squash; I find that they are the best flavored. If you choose something else, make sure it's a flavorful kind as well (for instance, sugar pumpkins).
- Don't use the large Halloween pumpkins; they are only suitable for decoration.
- Hokkaido doesn't need peeling.
Potatoes: You will need potatoes for the soup and the croutons. The croutons for the topping are, of course, optional, but I would not want to miss them; they are so good, and they fit this cozy dish perfectly.
- If you like to combine pumpkin and potatoes, you must make this Pumpkin and Potato Bake next.
Heavy cream: You can replace it with milk, half-and-half, or evaporated milk to make the soup lighter. Or with a vegan alternative.
Vegetable broth: Use a good-quality brand. If you like, you can replace it with chicken broth or chicken stock.
Roasted pepitas: They are an optional but highly recommended topping.
See the recipe card for full information on ingredients and quantities.
How to make potato and pumpkin soup?
Potato croutons:
- Start with the croutons.
- Preheat the oven to 225°C/ 440°F.
- Peel and cut the potatoes into 1.5 cm/ 0.6 inches cubes.
- Toss them with oil, chili flakes, rosemary, salt, and pepper (1).
- Roast for 40-45 minutes, tossing them a few times in between. They should be crispy on the outside and tender inside (2).
- While the potatoes are in the oven, make the soup.
- Use the croutons to top this Creamy Cauliflower Almond Soup, too.
Soup:
- Prepare vegetables: Halve, deseed, and cube the pumpkin (3,4). If using anything other than Hokkaido, peel the pumpkin as well.
- Peel and cube the potatoes. Chop the onion and peel the garlic cloves, but leave them whole.
- Sauté: Heat the oil in a large pot or Dutch oven and cook the onions for 2-3 minutes until translucent (5). Add the garlic, pumpkin, and potato, stir, and cook for about 5 minutes (6).
- Simmer: Add the vegetable stock and rosemary sprig. Bring to a boil, cover, turn the heat down, and simmer on low heat 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: Remove the rosemary sprig and process the soup with an immersion blender (Note 4) (7).
- Pour in the cream. Reheat gently without letting it come to a boil again (8).
- Adjust the taste with salt and pepper. Remove the rosemary sprig before serving.
Tips
Don't forget to toss the croutons 2-3 times during roasting. Otherwise, they might stick to the roasting tin.
Blend the soup: Please don't overdo it when blending soups containing potatoes; the potatoes might turn gluey. Stop as soon as the soup is smooth.
- When blending hot liquids, it's preferable to use a hand blender to avoid the risk of the blender's lid exploding.
- However, if you are careful, you can also use the stand blender.
- Let the soup cool slightly.
- Blend it in batches.
- Place a folded towel on top of the kitchen gadget and hold it steady.
- Increase the speed gradually.
- Pour the creamy soup into a pot and repeat with another batch.
How to store?
Refrigerate the soup in an airtight container; it will be fine for 3-4 days.
Store the leftover potato croutons in a separate container.
Reheat the soup in the microwave or on the stovetop. If too thick, add a splash of milk or broth to loosen it.
Reheat the potatoes in the oven, microwave, or air fryer.
How to serve?
- Serve it with the croutons and the roasted pepitas.
- First course: The recipe is great for any fall or festive menu. In this case, it will be enough for 8 people.
- Main course: You will have enough for about 4 people. Serve the pumpkin potato soup with crusty bread or/and a salad.
- Try it with Spelt Bread (No-Rise, No-Knead Bread), Oat Bread without Yeast, or Flaxseed Bread.
Creamy Potato and Pumpkin Soup
Equipment
- Large pot or Dutch oven
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
- The potato croutons are optional but very recommended.
- Preferably Hokkaido pumpkin or butternut squash. Otherwise, use another flavorful pumpkin variety. Hokkaido doesn't need to be peeled; everything else does.
- Use 1 teaspoon of dried rosemary if you don't have fresh herbs.
- An immersion blender is easier and safer for hot soup because you can blend it right in the pot. If you use a stand blender, let the soup cool a little and blend it in small batches.
Shannan Fraser says
Where is note #4? If you are going to specify an instruction, it would be a great idea to include that instruction.
Adina Beck says
Hi Shannan. Sorry I missed that, and thank you for letting me know. I added the fourth note.
Rita says
So creamy. A family favorite. Thank you!
Adina says
Happy you like it, Rita. Thank you.
Mary says
This recipe is wonderful!
Simple ingredients, yet rich in flavor. I made the soup in cast iron pot and the potato croutons in a cast iron skillet. Thank you for a great recipe!
Adina says
Thank you for the comment, Mary, I am so happy you liked the soup.