At a glance
You're making a vibrant autumn soup that's surprisingly quick—just 43 minutes from start to finish. The main steps are sautéing pumpkin and onion, simmering with potatoes, then blending everything into a smooth, creamy bowl of comfort. Toasted garlic bread on the side is the cherry on top.
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Chop the pumpkin and onion
Wash the pumpkin, cut it in half, scoop out the seeds and cut it into cubes. In a little oil, sauté the onion until golden, then add the chopped pumpkin.
For this step
0/22/4
Add the potatoes
Let everything sauté for a bit, then add the potatoes cut into cubes, season with salt and pepper, and cover with water.
For this step
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Blend it up
Cook until the potatoes are soft. Then blend with a hand blender, or mash with a potato masher, depending on how you like your soup. In our house, smooth and creamy wins, so I went with blending.
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One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
