Pumpkin Potato Soup

Pumpkin Potato Soup

You can use any winter squash for this deliciously creamy pumpkin potato soup. Top with homemade croutons for added crunch factor!

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
454 Calories

Recipe Instructions

Step 1
Heat 4 tablespoons butter over medium-low heat in a pot; add onion and cook 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 are soft, 10 to 15 minutes.
Step 2
Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return soup to the pot and bring to a boil. Add cream and heat through without boiling.
Step 3
Meanwhile, heat remaining butter in a skillet and toast bread cubes in hot butter until browned, 3 to 5 minutes. Serve croutons with soup.

Ingredients

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

Categories

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