Pumpkin and potato soup
8 servings
60 minutes
Pumpkin-potato soup is a harmony of softness and richness, warming and cozy. Its roots go back to European cuisine, where simplicity and natural flavors are traditionally valued. The velvety texture created from sweet pumpkin and tender potato is enriched with creamy butter and aromatic sautéed onions. Milk adds creaminess while chicken broth provides depth. A hint of black pepper's spiciness and the freshness of parsley complete the flavor palette. This soup is perfect for cool evenings, warming not just the body but also the soul. It can be served with cream or sour cream, enjoying its rich yet airy taste.
1
Peel and chop the pumpkin and potatoes, cutting the potatoes smaller. Put them in a pot. Pour hot milk to the level of the ingredients. Cook until done. Then add the onion sautéed in butter. Add salt, black pepper, and parsley to taste. Blend it. Then add hot chicken broth.
- Pumpkin: 500 g
- Potato: 250 g
- Milk: 500 ml
- Onion: 3 pieces
- Butter: 50 g
- Salt: pinch
- Ground black pepper: pinch
- Chopped parsley: 20 g
- Chicken broth: 400 ml
2
The soup is ready. You can add cream or sour cream if desired.
- Salt: pinch
- Ground black pepper: pinch
