Pumpkin and potato soup is an autumn workhorse: the pumpkin brings sweetness and color, the potato brings body and silk, and together they make a soup that tastes far richer than its humble ingredient list suggests.
The Portuguese instinct for vegetable soups runs deep — we open dinner with them year-round — and this one follows the classic method: soften the aromatics, caramelize the vegetables slightly, simmer, blend smooth.
The pinch of nutmeg is the quiet signature, and the cream is optional — without it (and with vegetable stock) the soup is fully plant-based and loses none of its comfort.
Pumpkin and Potato Soup Recipe
What you need
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups peeled and diced pumpkin (butternut squash works)
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- ½ cup heavy cream (optional)
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper
- Chopped parsley or chives, for garnish
Cook along
Instructions
- Heat the oil or butter in a large pot and soften the onion and garlic, 3 to 4 minutes.
- Add the pumpkin and potatoes and cook 5 to 6 minutes, stirring, to lightly caramelize the edges.
- Add the stock, boil, then cover and simmer on low 20 to 25 minutes.
- Blend smooth with an immersion blender (or carefully in batches).
- Stir in the cream if using, the nutmeg, salt and pepper, and simmer 2 to 3 minutes more.
- Serve garnished with herbs, crusty bread on the side.
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