Pumpkin Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add diced potatoes, pumpkin puree, vegetable broth, and spices to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Using an immersion blender or regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to prevent steam buildup.
• STEP 4.Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
• STEP 5.Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs, if desired.

Cooking Tips

• For a thicker soup, you can add more potatoes or reduce the amount of vegetable broth.
• If you don't have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
• To make this soup vegan, you can substitute the heavy cream with coconut milk or cashew cream.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup in a pot over low heat until warmed through.
• This soup pairs well with crusty bread or a side salad for a complete meal.