Creamy Pumpkin Potato Soup

2 bowls of pumpkin potato soup with small dishes of chili flakes and black pepper in the background.

5 from 9 votes

Make some thick and creamy pumpkin potato soup from scratch in just 30 minutes! This luscious one pot soup also happens to be vegan and gluten-free. Plus, all you need is 5 simple wholesome ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings

Calories: 95kcal

Author: Meesha

Ingredients

1 medium yellow onion diced
4 cloves garlic minced
18 oz fresh pumpkin diced *
2 medium potato peeled and diced (about 14oz/400g) **
4 cups vegetable broth
salt and pepper to taste

US Customary - Metric

Instructions

In a large Dutch oven or soup pot, heat up a tablespoon or so of neutral oil on medium high heat. Once pot is heated, add in onion and saute for 3-4 minutes until translucent.
1 medium yellow onion
Next, toss in garlic and saute for another 1 minute until fragrant.
4 cloves garlic
Place in the rest of the ingredients. Bring mixture to a boil, then lower heat to a gentle simmer. Cook for 10-15 minutes, or until both potato and pumpkin cubes have softened.
18 oz fresh pumpkin , 2 medium potato, 4 cups vegetable broth
Remove from heat and puree the soup either by using an immersion blender, or in a blender. Season soup with salt and pepper before serving.
salt and pepper

Notes

*Pumpkin - Use sweet varieties like sugar pumpkin or kabocha squash. You can also use a can of pumpkin puree instead. If using puree, add it in during the last few minutes of cooking potato.

**Potatoes - Highly recommend using the starchy varieties like Yukon Gold or russet potatoes to make this soup extra creamy.

Oil-free - Use ¼ cup of broth or water to saute your onion and garlic instead of oil.

Helpful tips

Use a sharp knife to chop your veggies, especially for dicing your pumpkin. For a more detailed instructions on how to cut pumpkin the right way, I recommend checking out this post on "how to cut a pumpkin" by Green Healthy Cooking.
Dice pumpkin and potato into fairly equal cubes so that they cook at the same time.
Remember to use a large enough pot to ensure that your soup do not boil over and create a mess. I am using a 5.5qt Dutch oven.
If you are using a blender to puree your soup, let it cool down slightly before blending. Or not, the heat might cause blender's lid to explode off while blending.

Storing - Leftover soup can be refrigerated for up to a week. It is also freezable too, and can be frozen for up to 3 months. Portion soup out into individual containers before freezing so you will only be taking out what you need.

Reheating - To reheat from frozen, let soup defrost overnight in the fridge, or on countertop for a few hours. You can then proceed on heating it on stove. For a quicker version, simply thaw soup using your microwave oven's "defrost" function, then heat it in 30 seconds interval until it is thoroughly warmed.

Nutrition