Creamy pumpkin and potato soup

There are many variations of this classic soup but the orginal is often the best.

  • 35 mins cooking
  • Serves 4
  • Print
There are all kinds of variations of pumpkin soup, but sometimes the only thing that will really hit the spot is the original. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli. This classic pumpkin soup with cream, potatoes and chicken stock is known to warm up in winter but great at any time of year.
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Creamy pumpkin amp; potato soup
  • 1 tablespoon olive oil
  • 1 medium_piece medium brown onion, coarsely chopped
  • 1 clove crushed garlic
  • 600 gram pumpkin, coarsely chopped
  • 2 medium_piece potatoes, coarsely chopped
  • 2 cup water
  • 1 1/2 cup vegetable stock
  • 1/4 cup pouring cream
  • 2 teaspoon lemon juice


Creamy pumpkin amp; potato soup
  • 1
    Heat olive oil in large saucepan, cook onion and clove crushed garlic, stirring, until onion softens. Add pumpkin, potatoes, the water and vegetable stock, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until vegetables are tender. Stand for 10 minutes.
  • 2
    Blend or process soup, in batches, until smooth. Return soup to same pan, add cream and lemon juice. Reheat, stirring, without boiling, until hot. Serve bowls of soup topped with garlic and herb croutons.

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