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

Ingredients

• ¾ cup milk
• 1 pinch ground nutmeg
• salt to taste
• ½ teaspoon lemon juice
• 1 ½ cups chicken broth
• 1 small onion, chopped
• ¾ cup heavy cream
• 3 slices Italian bread, cubed
• 7 tablespoons butter, divided
• 2 ½ cups peeled, cubed pumpkin
• ¾ cup peeled, cubed potatoes
• ½ teaspoon sugar, or to taste

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.