Pumpkin and Potato Soup: The Autumn Comfort Food Recipe.
When the leaves start to fall and the temperatures drop, there’s only one dish that can warm you up: Pumpkin and Potato Soup.
This autumn classic is a comfort food: simple, wholesome, and with a texture so enveloping that it wins over everyone, from adults to children.
Don’t be fooled by its simplicity.
This pumpkin and potato soup recipe is designed to be easy and quick to make, ready in 30 minutes.
The secret to such goodness? The perfect combination of a few fresh ingredients.
We use pumpkin (such as Delica or Butternut) for its sweetness and starchy potatoes.
The result is an incredibly healthy, light dish suitable for all dietary needs: it is naturally vegan and gluten-free.
If you were looking for a delicious way to celebrate the season, pumpkin and potato soup is the answer. Come with me as we start cooking. Enjoy the recipe, Giusi.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pumpkin and Potato Soup
- 1.43 lbs butternut squash
- 0.44 lbs potatoes
- 1 shallot
- 1 carrot
- 1 stalk celery
- salt
- extra virgin olive oil
Steps for Pumpkin Soup
Wash, peel, and cut the pumpkin and potatoes into small, even chunks.
In a large pot with high sides, sauté a finely chopped mixture of carrots, celery, and shallots (or onion) in a little EVO oil.
Add the pieces of pumpkin and potatoes to the sauté. Let the vegetables brown for a few minutes, stirring often to flavor them.
Add water or broth (vegetable or chicken) until the vegetables are completely covered.
Put the lid on and cook over medium heat for about 25 minutes, or until the pumpkin and potatoes are completely soft and can be easily mashed with a fork.
At this point, season with salt and pepper to your liking. Using an immersion blender, blend the mixture until you obtain a smooth and creamy soup.
You can enjoy it hot, with a drizzle of oil and plenty of crispy croutons or, for a single dish, you can cook some minced pasta directly in the blended soup. If it’s too thick, add a little more water or hot broth.
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Tips and Variations.
An extra touch: To enhance the flavor, I recommend serving it very hot. A drizzle of raw EVO oil, a sprinkle of nutmeg, or a pinch of fresh ginger add the perfect aromatic note. And don’t forget the croutons or toasted pumpkin seeds for a crunchy touch.
