Creamed Potato and Pumpkin Soup
Warm up your soul with this velvety Creamed Potato and Pumpkin Soup, a perfect blend of hearty comfort and seasonal flavors. Featuring a base of tender pumpkin and creamy potatoes, this recipe is elevated with aromatic sautéed onion, garlic, and a touch of ground nutmeg for subtle spice. Simmered in rich vegetable broth and finished with luxurious heavy cream, every spoonful offers a silky texture that’s both nourishing and indulgent. Quick and easy to prepare in under an hour, this autumn-inspired soup is ideal as a cozy starter or a satisfying main dish. Garnish with fresh parsley for a burst of color and brightness, and serve it warm with crusty bread to complete the experience. Perfect for fall gatherings or weeknight dinners, this recipe is a must-try for soup lovers craving comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 500 grams pumpkin
- 400 grams potatoes
- 1 large onion
- 2 garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and cube the pumpkin and potatoes into roughly 1-inch pieces.
Finely chop the onion and garlic.
In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Add the chopped onion and garlic to the pot and sauté for 5 minutes until softened and translucent.
Add the cubed pumpkin and potatoes to the pot and toss to coat in the oil and butter mixture.
Pour in the vegetable broth and stir. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are completely tender.
Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, let the soup cool slightly and carefully blend in batches in a standard blender.
Return the pot to low heat and stir in the heavy cream. Season with salt, black pepper, and ground nutmeg. Taste and adjust seasoning if necessary.
Cook for an additional 5 minutes over low heat, stirring occasionally, until the soup is hot but not boiling.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 42.2 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5906 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
