Don’t know what to cook with pumpkin? Try this creamy soup!: one of my favorite dishes for autumn: simple, quick, and incredibly comforting! I love preparing it when I want some family comfort, as both children and adults like it, and it can be enjoyed as is or enriched with golden croutons, legumes, or other vegetables and a drizzle of extra virgin olive oil.
The ingredients are really easy to have at home: onion, potatoes, pumpkin, and a few fresh basil leaves. In just a few minutes, with a simple pot and an immersion blender, you will get a smooth, fragrant pumpkin soup ready to warm your evenings.
You can serve this soup hot for dinner, store it in airtight containers to reheat during the week like I often do, or add a more indulgent touch with cream or creamy cheese. The pumpkin and potato soup is also suitable for small variations: a pinch of autumn spices like nutmeg or sweet paprika, or pan-flavored croutons.
Try this creamy and fragrant pumpkin and potato soup now and let me know if you liked it!
Also try:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
All simple ingredients and almost always in the pantry: pumpkin, potatoes, and fresh basil transform into a delicious soup that everyone loves, from children to adults.
- 1.1 lbs pumpkin (cleaned and without waste)
- 0.66 lbs potato (cleaned and without waste)
- 1 onion
- 3 tablespoons extra virgin olive oil
- 3 cups water (or vegetable broth)
- to taste salt
Nutritional information (per 10 oz serving)
(approximate values, without croutons; calculated with oil and vegetables)
Calories: 140 kcal
Proteins: 3 g
Carbohydrates: 25 g
Sugars: 5 g
Fats: 4 g
Saturated fats: 0.5 g
Fiber: 4 g
Sodium: 300 mg (depends on added salt)
💡 Note: if you add croutons or cream, calories and fats increase.
Tools
With a few simple tools, you can prepare a perfect, smooth, and creamy soup without complications.
- 1 large pot
- 1 Pot large pot
- 1 Wooden Spoon wooden spoon
- 1 Knife sharp knife
- 1 Cutting Board vegetable cutting board
- 1 Mixer immersion blender
- 1 Scale kitchen scale
- 1 Pan pan for croutons
This pumpkin soup solves the problem of a quick and creamy dinner!
Steps
Follow these simple steps to get a creamy and fragrant soup. The preparation is quick and requires few tools.
1. Prepare the sauté
Finely chop the onion and let it soften in a pot with the extra virgin olive oil.
2. Add the vegetables
Add the diced potatoes and pumpkin. Stir and let them flavor for 2 minutes.
pumpkin-soup-step-1
3. Cook the soup
Cover with hot water or vegetable broth and add the basil leaves. Cook as a minestrone, adjusting the salt.
(recommended photo: pumpkin-soup-step3)
4. Blend
When the vegetables are soft, blend everything with an immersion blender until you get a smooth and creamy soup.
(recommended photo: pumpkin-soup-step4)
Serve
Pour the soup into plates, add toasted bread croutons, and enjoy it hot.
The creamy and fragrant pumpkin and potato soup is super easy, quick, and versatile: perfect for family dinners, quick lunches, or cozy autumn evenings. With a few ingredients, you will bring to the table a healthy and delicious dish.
Let me know in the comments how you prepared it and if you liked it!
Variations and Tips
Replace basil with rosemary or sage for a more autumnal scent.
Light version: only water and a drizzle of oil.
Indulgent version: add fresh cream or creamy cheese.
Extra crunch: serve with toasted pumpkin seeds.
Storage: fridge 2 days, freezer up to 3 months.
Don’t know what to cook with Pumpkin? Try this Creamy Pumpkin and Potato Soup!
FAQ (Questions and Answers)
Many of you ask me for practical tips to get a creamy and fragrant pumpkin and potato soup without mistakes. Here are the answers to the top three questions I receive when making this recipe!
How much liquid should I add to the soup?
For 1.1 lbs of pumpkin and 0.66 lbs of potatoes, you need about 3-3.5 cups of water or vegetable broth. If you prefer a thicker soup, you can start with 2.5 cups and add more liquid only if necessary.
Can I make the soup in advance and store it?
Yes! It keeps 2 days in the refrigerator in airtight containers, or you can freeze it for up to 3 months. When serving, just reheat it and, if needed, add a splash of water or broth to make it creamy again.
How can I make the soup more indulgent or aromatic?
You can add a drizzle of fresh cream, a bit of grated Parmesan, or replace the basil with rosemary or sage for a more autumnal flavor. Even crunchy croutons or toasted pumpkin seeds make it irresistible!
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