Pumpkin and potato soup with cream
8 servings
70 minutes
Pumpkin-potato soup with cream is a cozy dish of American cuisine that combines the tenderness of cream and the velvetiness of pumpkin. Its origin is linked to home cooking when in autumn housewives sought ways to warm their families with a fragrant and nutritious soup. The taste of the soup is soft and rich: sweet pumpkin harmonizes with potato, while cream adds tenderness and silkiness. Light notes of sautéed leeks give the soup a pleasant caramelized flavor, and chicken broth adds depth and richness. This versatile dish is suitable for cozy family dinners and festive gatherings, especially on cool days. It is served with herbs that refresh the taste and can also be complemented with croutons or fresh bread for added heartiness.
1
Cut the peeled pumpkin and potatoes into cubes and sauté in a pot with butter until golden brown.
- Pumpkin: 500 g
- Potato: 250 g
- Butter: 50 g
2
Add milk to the pot, bring to a boil, and simmer for 40 minutes on low heat.
- Milk: 0.5 l
3
Use a blender to mash the potatoes and pumpkin and mix with milk until smooth.
4
Season the mixture to taste with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Finely chop the leek and sauté in butter until golden.
- Leek: 2 pieces
- Butter: 50 g
6
Add the sautéed onion and pre-prepared chicken broth to the pot with the puree.
- Chicken broth: 400 ml
7
Bring to a boil and cook for 5 minutes.
8
Before serving, add cream (or sour cream) and parsley to the soup.
- Cream: 100 ml
- Chopped parsley: 2 tablespoons