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Pumpkin potato soup is a light, perfect supper for fall. A warm, filling soup filled with healthy nutrients and simple to make. 🎃
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This creamy pumpkin potato soup is perfect for a warming meal for the whole family. It’s super quick to prepare and doesn’t require much effort. Plus, it’s delicious, light, creamy, vegan, healthy, and comes with a good dose of vitamins.
Using potatoes in the recipe makes the soup a bit creamier and richer. As for the pumpkin, I love to use Red Kuri Squash (you can use it with the skin on), Muscat Pumpkin, or Butternut Squash. Feel free to use any other edible Winter Squash or Pumpkin of your choice.
I love to serve this vegan pumpkin soup with potato as an appetizer or light supper – best with a slice of freshly baked bread.
To make your bowl of soup appeal a little more beautiful, garnish with pumpkin seed oil, pumpkin seeds, and sliced green onion or fresh herbs (chopped parsley or chives).
Hint: To make the best creamy pumpkin soup, add a splash of pumpkin seed oil. Admittedly, the dark color can be slightly irritating when cooking, but the result can then be shown. Pumpkin seed oil provides an even more intense, nutty pumpkin flavor! Try it out!
Ingredients
See recipe card for quantities.
- Red Kuri Squash → The main ingredient! Best to use from organic farming if possible. Butternut Squash or Muskat Pumpkin work too!
- Potatoes → Provide healthy carbohydrates and give the soup a creamy texture.
- Pumpkin Seed Oil → The secret tip for a really tasty squash soup! Gives the soup a more intense pumpkin flavor – can be added to any pumpkin soup. I love to drizzle a splash of it over the soup for garnish before serving.
- Onion & Garlic → A must for more flavor.
- Vegetable Broth → This is what the squash is cooked in! The higher quality the vegetable broth is, the better the soup tastes. 😉
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Peel and mince the onion and garlic. Wash and cut kuri squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Peel potatoes and cut them into cubes.
- Heat a large pot with olive oil. Sauté the onion and garlic for 2 minutes.
- Add red kuri squash, potatoes, and pumpkin seed oil, sauté for another 5 minutes.
- Deglaze with vegetable stock, bring to a boil, cover with a lid, and simmer for 20 minutes until the flesh is tender. Stir occasionally.
- Blend the soup in a high-speed blender, or with an immersion blender, until creamy.
- Return soup to the pot, season to taste with salt and black pepper. → Optional: Decorate the soup with pumpkin seed oil, pumpkin seeds, chopped scallion or fresh herbs.
Variations
- Herbs – Add fresh or dried sage or thyme to the pot while cooking the soup.
- Spices – Season the soup with ground cumin or curry powder (Red Thai Curry Paste works too). A pinch of ground cinnamon or nutmeg enhances the flavor too.
- Creamy – For a creamier soup, add dairy-free heavy cream or coconut cream.
- Ginger РPeel a small piece of fresh ginger and roughly chop it. Saut̩ with the onion and garlic.
- Carrot – Do you have a carrot at home that needs to be used up? Cut it roughly and add it to the pot with the red kuri squash.
- Sweet Potato – If you feel like it, substitute potatoes with sweet potatoes.
Storage & Freezing Instructions
How long does homemade soup last? You can keep leftovers refrigerated in an airtight container for at least five days.
How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
More Pumpkin Soup Recipes
- Pumpkin Ginger Soup
- Red Kuri Squash Soup
- Butternut Squash Soup with Coconut Milk
- Roasted Butternut Squash Soup with Apple
If you make this recipe, I’d love for you to give it a star rating ★ below.
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📖 Recipe
Pumpkin Potato Soup
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Ingredients
- 1 tbsp olive oil
- 1 onion minced
- 1 clove garlic minced
- 1 lb (500 g) red kuri squash approx. 1lb/500g without seeds
- 9 oz (250 g) potatoes
- 1 tbsp pumpkin seed oil optional
- 2 cups (500 ml) vegetable broth
- salt & pepper
Instructions
- Peel and mince the onion and garlic. Wash and cut kuri squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Peel potatoes and cut them into cubes.
- Heat a large pot with oil. Sauté the onion and garlic for 2 minutes.
- Add red kuri squash, potatoes, and pumpkin seed oil, sauté for another 5 minutes.
- Deglaze with vegetable broth, bring to a boil, cover and simmer for 20 minutes until the flesh is tender. Stir occasionally.
- Blend the soup in a high-speed blender, or with a hand blender, until creamy.Â
- Return soup to the pot, season to taste with salt and pepper. → Optional: Decorate the soup with pumpkin seed oil, pumpkin seeds, chopped scallion or fresh herbs.
I added ginger and turmeric (I add turmeric to everything) and a dash of oat cream to this and it was DIVINE! Great recipe – and super cheap too. I found it while looking up ways to use up a half can of potatoes in my fridge 🙂
So glad to hear, Josie! 💕