Pumpkin and Potato Soup

Cookinero 14 January 2023

Pumpkin and potato soup fulfills all the important requirements for an autumn or winter first course: it can satisfy hunger, warm and give wonderful taste sensations. Best of all, you won't need any exotic or expensive ingredients! If tarragon confuses, replace it with spicy herbs to taste. No nutmeg at home - it doesn’t matter either: season the dish with ground paprika or any pepper that is in the kitchen. Well, without wine in general it is quite possible to do! However, one day try to “get” all the mentioned ingredients of the pumpkin and potato soup puree, cook the dish and compare with the simplified version ... We are sure that you will feel the difference and appreciate the flavoring fantasies of the author of the recipe!

How to cook Pumpkin and Potato Soup

Step 1

Pumpkin and Potato Soup

Prepare the soup ingredients. Peel the onion and cut into half rings. Wash pumpkin pulp and cut into cubes. Peel and wash potatoes. Cut into slices.

Step 2

Pumpkin and Potato Soup

In a heavy-sided saucepan, heat the vegetable oil along with the butter. Add the onion and cook, stirring, for about 5 minutes. Add pumpkin and potatoes. Stirring, fry over low heat for 10 minutes.

Step 3

Pumpkin and Potato Soup

Pour the wine into the saucepan with the fried purée ingredients and bring to a quick boil. Boil 2 minutes. Add hot vegetable broth. Boil for 5 minutes over high heat.

Step 4

Pumpkin and Potato Soup

Wash the tarragon sprig and pluck off the leaves. Finely chop them and add to the soup pot along with the nutmeg. Salt and pepper. Boil for 10 minutes over low heat.

Step 5

Pumpkin and Potato Soup

Remove soup from heat and puree with an immersion blender. Pour into a clean saucepan, pour in the hot milk and, stirring, bring to a boil. Simmer the soup over low heat for 10 minutes.

Step 6

Remove the resulting puree from the heat. Pour in lemon juice and stir. Taste the soup and, if necessary, add a little more salt and pepper. Pour into bowls and serve.

Pumpkin and Potato Soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can use butternut squash or sweet potatoes as a replacement for pumpkin, as they have a similar texture and sweetness.
Replace the butter with olive oil and use a dairy-free milk alternative like coconut or almond milk instead of regular milk.
The soup can be stored in an airtight container in the fridge for up to 3-4 days.
Yes, the soup freezes well. Cool it completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw and reheat gently before serving.
You can substitute the wine with additional vegetable broth or a splash of apple cider vinegar for acidity.
For a thinner consistency, add more broth or milk. For a thicker soup, simmer longer to reduce or blend in fewer liquids.
Garnish with croutons, a dollop of yogurt, or fresh herbs like parsley. Serve with crusty bread or a side salad for a complete meal.
Yes, sauté the onions, pumpkin, and potatoes first, then transfer to a slow cooker with the remaining ingredients (except milk and lemon juice). Cook on low for 6-8 hours, blend, then stir in milk and lemon juice before serving.
This soup contains carbs from pumpkin and potatoes. For a lower-carb version, reduce the potatoes and add cauliflower or zucchini instead.
Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to give the soup a spicy kick.

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