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Pumpkin Potato Soup

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"You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version."
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40 m servings 454
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • Use vegetable broth for a vegetarian version.

Nutrition Facts

Per Serving: 454 calories; 38.5 23.5 5.9 120 745 Full nutrition

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