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.
Servings: 4 -6
Calories: 597kcal
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 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
Serving: 1g | Calories: 597kcal | Carbohydrates: 79g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 331mg | Potassium: 2292mg | Fiber: 10g | Sugar: 13g | Vitamin A: 21836IU | Vitamin C: 87mg | Calcium: 127mg | Iron: 5mg