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Pumpkin Potato Soup
Pumpkin Potato Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy pumpkin potato soup topped with homemade croutons for the perfect winter squash comfort food.
Ingredients:
  • 7 tablespoons butter, divided
  • 1 small onion, chopped
  • 2.5 cups peeled, cubed pumpkin
  • 0.75 cup peeled, cubed potatoes
  • 0.75 cup milk
  • salt to taste
  • 1 pinch ground nutmeg
  • 0.5 teaspoon sugar, or to taste
  • 0.5 teaspoon lemon juice
  • 0.75 cup heavy cream
  • 3 slices Italian bread, cubed
Instructions:
  • Melt 4 tablespoons of butter in a pot over medium-low heat. Cook onions until soft and translucent for about 5 minutes. Stir in pumpkin and potatoes to coat with butter. Pour in broth and milk, bring it to a boil, then simmer covered until the potatoes are soft for 10 to 15 minutes.
  • Pass soup through a fine-mesh sieve, then season with salt, nutmeg, and sugar. Stir in lemon juice. Return soup to pot, bring to a boil, and gently stir in cream until heated through.
  • In a skillet, melt the remaining butter and toast the bread cubes until golden brown, for about 3 to 5 minutes. Serve the croutons with the soup.

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