a flavorful mixture with a garlicky undertone.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
- 1 (32 ounce) carton reduced sodium chicken broth
- 1 (15 ounce) can prepared mashed pumpkin
- 1 pinch curry powder, or more to taste
- 1 pinch sea salt, or more to taste
- 1 pinch ground nutmeg, or more to taste
- 1 pinch ground black pepper, or more to taste
- ½ cup heavy cream
Instructions
- Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
- Simmer on low until somewhat thick.
- Finish with cream, heat through and serve.
- Author: Inspired by Jenna, Corporate Office Receptionist
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 1042 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This soup is super easy and quick. It was good, but, as my husband put it, “I feel like I’m eating pumpkin flavored mashed potatoes.” If I make this again, I will try reducing the mashed potatoes by half. And maybe throw a cube of chicken bouillon in, in addition to the chicken stock in the recipe. My 1yo LOVED it, though, just as it was.
Really easy to make and really good. I added cayenne pepper to make it spicy. It also tastes really well with Club crackers.
This soup has potential! I needed it for a larger crowd so I doubled the recipe, bad idea. Next time I will double the pumpkin and broth but not the potatoes. They made it too gritty. I definitely will use plain potatoes and add garlic and onion on my own. The cream rounds it off nice however, being dairy intolerant, I will use another non dairy alternative. Thanks for posting!
Tried for fall baby shower. Big hit. And super easy. Loved it