Creamy Potato And Pumpkin Soup Recipe
When I first made this Creamy Potato and Pumpkin Soup, I couldn’t believe how something so simple could taste so luxurious. The buttery potatoes and sweet pumpkin come together in a velvety, creamy hug for your taste buds.
Ingredients
- Potatoes
- Pumpkin
- Onion
- Garlic
- Vegetable broth
- Heavy cream
- Butter
- Olive oil
- Salt and pepper
- Fresh chives
- Croutons or toasted bread cubes
Instructions
- Begin by peeling the potatoes and pumpkin. Dice them into small cubes. Don’t forget to chop your onion and mince the garlic cloves. Having everything ready speeds up the process.
- Heat olive oil and butter in a big pot over medium heat. Toss in the garlic and onion. Cook until they turn golden and fill up your kitchen with the most heavenly aroma 🧅✨.
- Throw the diced potatoes and pumpkin into the same pot. Stir them gently, letting them soak up all the flavors for about 5 minutes. By this time, your veggies will have slightly caramelized edges.
- Add in the vegetable broth, making sure it just covers the veggies. Bring everything to a boil, then reduce the heat. Simmer this beauty for 20 minutes until the veggies are cooked to perfection.
- Take your immersion blender and puree the soup until you get a silky texture. Add heavy cream and mix it. Simmer everything for another five minutes, letting all the flavors marry beautifully.
- Grab your favorite soup bowls. Sprinkle fresh chives over the top, and add a handful of crunchy croutons. Serve immediately while piping hot. Your masterpiece is complete! 🥂
Notes
- Room Temperature Cream: If your heavy cream is too cold, your soup might curdle. Warm it up slightly before adding.
- Balance Flavors: Taste as you go! A pinch more salt or pepper can make all the difference.
- Cool a Bit Before Blending: If the soup is too hot, blending it might cause splashing. Give it a minute to cool down slightly for safety.
- More Texture: Prefer some chunkiness? Only puree half the soup for a rustic vibe.