Creamy Pumpkin Potato Soup
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.
Servings 6 servings
- 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
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
*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.
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.
- 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.
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.
Calories: 95kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 633mg | Potassium: 623mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7576IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg