Pumpkin Potato Soup

Pumpkin potato soup is a light, perfect supper for fall. A warm, filling soup filled with healthy nutrients and simple to make. 🎃

Author : Aline Cueni

4.75 from 4 votes

Prep Time :5

Cook Time :25

Total Time :30

Servings : 4

Calories : 113kcal

Ingredients

1 tablespoon 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 tablespoon 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.
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.

Notes

Red Kuri Squash: This soup recipe also works with Butternut Squash or Muscat Pumpkin!

Pumpkin Seed Oil: Is an optional add-on that gives your soup a more aromatic flavor. → You can add one tablespoon of it to any pumpkin soup!

Optional Spices: Feel free to add spices of your choice to season the soup. I recommend ground cumin or curry powder.

Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.

Reheat the soup either in the microwave 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.

Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

Nutrition