Pumpkin Potato Soup
7 made it | 0 reviews |
"You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version."
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Ingredients40 m servings 454
Original recipe yields 4 servings
- Heat 4 tablespoons butter over medium-low heat in a pot and cook onion 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 soften, 10 to 15 minutes.
- Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
- Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.
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- Cook's Note:
- Use vegetable broth for a vegetarian version.
Per Serving: 454 calories; 38.5 23.5 5.9 120 745 Full nutrition