Pumpkin Potato Soup Popular Recipes

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Pumpkin Potato Soup

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

Ingredients :

• 7 tablespoons butter, divided
• 1 small onion, chopped
• 2 1/2 cups peeled, cubed pumpkin
• 3/4 cup peeled, cubed potatoes
• 1 1/2 cups chicken broth
• 3/4 cup milk
• salt to taste
• 1 pinch ground nutmeg
• 1/2 teaspoon sugar, or to taste
• 1/2 teaspoon lemon juice
• 3/4 cup heavy cream
• 3 slices Italian bread, cubed

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

• 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.
• 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.
• 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.

Notes :

• Use vegetable broth for a vegetarian version.

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