Creamy pumpkin and potato soup

Ingredients
Pumpkin and potato soup tips and notes
Do you need potatoes for pumpkin soup?
More pumpkin soup recipes

There are all kinds of variations of pumpkin soup, but sometimes the only thing that will really hit the spot is a true classic, silky smooth and rich in flavour. This pumpkin and potato soup recipe with cream and stock is a great winter warmer, served with crusty, buttered bread. It’s also simple to make and so tasty you could easily serve it as a light meal or dinner party starter at any time of year.

Ingredients

1 tablespoon olive oil

1 medium brown onion, coarsely chopped

1 clove crushed garlic

600 gram pumpkin, coarsely chopped

2 medium potatoes, peeled and coarsely chopped

2 cup water

1 1/2 cup vegetable stock

1/4 cup pouring cream

2 teaspoon lemon juice

Method

Creamy pumpkin and potato soup

Heat olive oil in large saucepan, cook onion and clove crushed garlic, stirring, until onion softens. Add pumpkin, potatoes, the water and vegetable stock, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until vegetables are tender. Stand for 10 minutes.

Using a SMEG blender or hand blender blend or process soup, in batches, until smooth. Return soup to same pan, add cream and lemon juice. Reheat, stirring, without boiling, until hot. Serve bowls of soup topped with garlic and herb croutons.

The smoothest consistency for this soup can be achieved by using a blender, stick blender or mouli (food mill).
Test Kitchen tip

Pumpkin and potato soup tips and notes

Pumpkin is available year-round in Australia but most varieties are at their peak in the cooler seasons. Butternut and Queensland blue are both great pumpkin varieties for soup but you can use any pumpkin you want.
Australian potatoes are also available throughout the year. Low- to mid-starch varieties, such as kipfler, pontiac, sebago and chat potatoes, are usually best for grating and soups.
Make sure you don’t let the soup boil as it will change the consistency.
You can store leftover soup in a sealed container in the fridge for up to 4 days, according to food safety guidelines from healthdirect.gov.au.

Do you need potatoes for pumpkin soup?

Potatoes are great for thickening and adding depth of flavour to soups, but there are plenty of pumpkin soup recipes that don’t include them if you’re in the mood for something else.