Potato Pumpkin Soup

Your next Halloween pumpkin can become a delicious and economical soup.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 50 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 small pumpkin (½ lbs.), peeled, seeded, and chopped
  • 2 medium potatoes, peeled and sliced
  • 2 Tbsp. butter
  • 2½ cups chicken broth
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ⅔ cup plus 2 Tbsp. light cream, divided

Directions

  • Place pumpkin and potatoes in a large bowl and add enough water to cover the vegetables by 2". Let stand for 1 hour.
  • Drain and dry the vegetables with a clean dishtowel. In a large soup pot over medium heat, melt the butter and sauté the pumpkin and potatoes for 12 minutes, stirring occasionally.
  • In a medium saucepan, bring the broth to a boil over high heat. Add hot broth to the soup pot with the pumpkin and potatoes. Cover and simmer for 20 minutes.
  • Drain, reserving the cooking liquid. Allow the vegetables to cool slightly. In a blender or food processor, purée the vegetables. Return the reserved liquid and the vegetables to the pot. Add salt and pepper and simmer, uncovered, for 5 more minutes.
  • Thicken, if necessary, by boiling briefly with the cover off. Reduce heat to low and stir in ⅔ cup cream. Ladle soup into individual bowls and drizzle with remaining cream.

Recipe Information

Serves: 4

Ingredients

  • 1 small pumpkin (½ lbs.), peeled, seeded, and chopped
  • 2 medium potatoes, peeled and sliced
  • 2 Tbsp. butter
  • 2½ cups chicken broth
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ⅔ cup plus 2 Tbsp. light cream, divided

Directions

  • Place pumpkin and potatoes in a large bowl and add enough water to cover the vegetables by 2". Let stand for 1 hour.
  • Drain and dry the vegetables with a clean dishtowel. In a large soup pot over medium heat, melt the butter and sauté the pumpkin and potatoes for 12 minutes, stirring occasionally.
  • In a medium saucepan, bring the broth to a boil over high heat. Add hot broth to the soup pot with the pumpkin and potatoes. Cover and simmer for 20 minutes.
  • Drain, reserving the cooking liquid. Allow the vegetables to cool slightly. In a blender or food processor, purée the vegetables. Return the reserved liquid and the vegetables to the pot. Add salt and pepper and simmer, uncovered, for 5 more minutes.
  • Thicken, if necessary, by boiling briefly with the cover off. Reduce heat to low and stir in ⅔ cup cream. Ladle soup into individual bowls and drizzle with remaining cream.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat21g
Saturated Fat13g
Cholesterol70mg
Sodium1120mg
Total Carbohydrate6g
Dietary Fiber0g
Sugars4g
Protein2g