Description
A creamy and comforting soup made with tender potatoes and sweet pumpkin, perfect for chilly days.
Ingredients
Scale
- 2 large russet or Yukon gold potatoes, diced
- 1 can or fresh pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
Instructions
- In a large pot over medium heat, add the olive oil. Once hot, sauté the chopped onion until it’s translucent. Add the minced garlic and sauté for an additional minute.
- Add the diced potatoes and pumpkin to the pot, stirring to combine the flavors.
- Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until creamy. Alternatively, transfer it in batches to a regular blender to achieve a smooth texture.
- Stir in the heavy cream and season with salt, pepper, and nutmeg. Heat through before serving.
Notes
Top with fresh herbs or a swirl of cream before serving. Pairs well with bread or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg