Best 6 Pumpkin Potato Soup Recipes

PUMPKIN, SWEET POTATO, AND LEEK SOUP

Steps:

• Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
• Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
• Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

PUMPKIN & SWEET POTATO (KUMARA) SOUP

Steps:

• Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
• Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
• Add browned Pumpkin and Sweet Potato.
• Add chicken stock and bring to boil.
• Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
• Cool slightly and then blend or puree soup.
• Return soup to pot.
• Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
• Top with sour cream or yoghurt if desired and serve with roll.

CURRIED PUMPKIN AND SWEET POTATO SOUP

Steps:

• In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
• add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
• reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
• Puree in food processor or with immersion blender until smooth.
• return to saucepan, if using food processor; stir in milk until blended.

PUMPKIN & SWEET POTATO SOUP

Steps:

• Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
• In a large saucepan, melt the butter using a medium heat.
• Leaving the heat setting the same, add the onions and cook for 5 minutes.
• Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
• Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
• Remove from heat and puree in batches in a food processor.
• Place in a clean suacepan, add honey and cinnamon.
• Bring to the boil then remove from heat.
• Add more seasoning if necessary.
• Top with cheese then serve.
• For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
• Simmer for 5 minutes and then serve.

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Slice pumpkin in half and remove the seeds and strings.
• Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
• Use a fork to create vent holes all around the sweet potato.
• Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
• Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
• Remove the pumpkin and sweet potato from the oven and allow to cool.
• Remove the skin from the shallots and dice them finely.
• Heat the vegetable oil in a sautª pan over a medium flame.
• "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
• After 1-2 minutes, remove the cover and foil, and add the curry powder.
• Saute for an additional minute, then remove from heat.
• Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
• Add the curried shallots, the remaining spices, and one cup of the chicken stock.
• Puree until smooth.
• Thin with the remaining chicken stock until the desired consistency is reached.
• Serve hot, garnished with chervil, if desired.

PUMPKIN POTATO SOUP

Steps:

• Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
• Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
• Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.