This creamy pumpkin potato soup can be made with any type of winter squash. For a vegetarian variation, use vegetable broth.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 7 tablespoons butter, divided
- 1 small onion, chopped
- 2 ½ cups peeled, cubed pumpkin
- ¾ cup peeled, cubed potatoes
- 1 ½ cups chicken broth
- ¾ cup milk
- salt to taste
- 1 pinch ground nutmeg
- ½ teaspoon sugar, or to taste
- ½ teaspoon lemon juice
- ¾ cup heavy cream
- 3 slices Italian bread, cubed
Instructions
- 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.
- 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.
- Meanwhile, heat remaining butter in a skillet and toast bread cubes in hot butter until browned, 3 to 5 minutes. Serve croutons with soup.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 24 g |
| Sodium | 745 mg |
| Sugars | 5 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |