Pumpkin and potato soup

Pumpkin and potato soup is a comforting dish perfect for cool autumn or winter days. This velvety soup combines the natural sweetness of pumpkin with the earthy creaminess of potatoes, creating a wholesome, rich flavor profile.

Originating from humble, rustic kitchens, this soup is now a favorite across the globe for its simplicity and warmth. It’s an ideal starter for a dinner party or a complete meal when paired with crusty bread.

The recipe is straightforward, relying on pantry staples and a handful of fresh ingredients. A hint of warm spices like nutmeg elevates the soup, making it a cozy, aromatic treat.

Ingredients:

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups peeled and diced pumpkin (butternut squash can be substituted)
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable stock
• ½ cup heavy cream (optional for extra richness)
• ½ tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or chives, for garnish

Instructions:

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
3. Stir in the pumpkin and potatoes.
4. Cook for 5-6 minutes, stirring occasionally, to lightly caramelize the edges for added flavor.
5. Pour in the stock and bring the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for 20-25 minutes.
7. Use an immersion blender to puree the soup until smooth directly in the pot.
8. Alternatively, carefully transfer the mixture to a countertop blender in batches, then return it to the pot.
9. Stir in the heavy cream (if using), nutmeg, salt, and pepper.
10. Simmer for another 2-3 minutes to meld the flavors.
11. Adjust the seasoning as needed.
12. Ladle the soup into bowls and garnish with fresh parsley or chives.
13. Serve warm with a side of crusty bread.