A Creamy Little Potato Pumpkin Soup that uses versatile little potatoes and sugar pumpkin, perfect for your holiday table!
Equipment
- Large pot
- Blender
- 1 Tbsp butter
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1 lb sugar pumpkin, peeled and diced
- 1 lb Little Potatoes, halved
- 3 cups chicken or vegetable stock
- (To taste) salt and pepper
- 1 pinch red pepper flakes
- 1 pinch nutmeg
- 1 tsp ginger powder
- 1/2 cup half-and-half or light cream
- (To garnish) pumpkin seeds
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Instructions
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Step 1
In a large pot melt the butter over medium heat and sauté the garlic and the onions until translucent. Add the pumpkin, potatoes and stock.
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Step 2
Bring up to a simmer, add the red pepper flakes, nutmeg, salt, pepper and ginger powder and stir well. Let simmer for 15 to 20 minutes, or until the potatoes and pumpkin are very soft.
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Step 3
Purée with a hand blender or blender until smooth. There may be still some skins that don’t blend and that adds a nice texture.
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Step 4
Add the cream and return to heat. Serve hot and garnish with pepitas and fresh ground black pepper.
