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Pumpkin and potato soup in a pot. Topped with a drizzle of cream and some pumpkin seeds and chopped chives. Some bowls and bread to the side.
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Pumpkin and potato soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Super creamy and warming Pumpkin and potato soup for those cold fall and winter days. Full of healthy, budget friendly ingredients and ready in just under 30 minutes.

Servings: 6 servings
Author: Helena
Ingredients
  • 1 large leek, rinsed and chopped
  • 2 cloves of garlic chopped
  • 2 tablespoon olive oil
  • 3 medium (600 g) potatoes, I used russet potatoes peeled and chopped
  • ½ small butternut squash (600g) peeled and cut into chunks
  • 4 Cups (1 liter) vegetable stock
  • salt and pepper
  • ½ cup cream
  • optional for serving: cream and some chopped leeks or chives
Instructions
  1. Heat the oil in a large soup pot and sauté the leeks until soft, for about 5 min, stirring often.

  2. Add the garlic, potatoes and butternut squash, stir well and fry for 2 minutes. Add the vegetable stock, stir well and bring to a simmer. Cook for about 15 minutes or until the potatoes and butternut squash are soft and cooked through.

  3. Take the soup off the heat and add in the cream. Mix until smooth using a hand held blender. If the soup is too, thick add a little water. Salt and pepper to taste.
Top with a drizzle of cream, chives and pumpkin seeds if desired.