At a glance
You're making a smooth and creamy pumpkin soup that comes together in about 40 minutes—no fancy techniques required, just sautéing, simmering, and blending. The most involved part is prepping the pumpkin and potatoes, though everything else moves pretty quickly. Serve it with garlicky Parmesan toasts for that perfect cozy autumn meal your family will keep asking for.
1/4
Chop the pumpkin and onion
Wash the pumpkin, cut it in half, scoop out the seeds and cut into cubes. In a splash of oil, sauté the onion until golden, then add the chopped pumpkin.
For this step
0/22/4
Add the potatoes
Let everything sauté a little, then add the potatoes cut into cubes, season with salt and pepper, and cover with water.
For this step
0/43/4
Blend
Cook until the potatoes are tender. 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 blended it.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
