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You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Use vegetable broth for a vegetarian version.

Nutrition Facts

454.2 calories; 5.9 g protein; 23.5 g carbohydrates; 120.5 mg cholesterol; 744.8 mg sodium. Full Nutrition