Best 6 Pumpkin Potato Soup Recipes

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Indulge in a culinary delight with our tantalizing pumpkin potato soup, a symphony of flavors that will warm your soul. This creamy and velvety soup is a perfect blend of roasted pumpkin, tender potatoes, and aromatic spices. Topped with crispy bacon and a dollop of sour cream, it's a feast for both the eyes and the taste buds.

But that's not all! This article offers a treasure trove of additional soup recipes to satisfy every palate. From the classic chicken noodle soup, a comforting remedy for a cold day, to the hearty beef stew, a robust and flavorful dish perfect for a chilly evening. And for a touch of international flair, try the aromatic Thai coconut soup, a delightful fusion of sweet, sour, and spicy flavors.

Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide provides you with all the necessary steps and tips to create these delectable soups. Detailed ingredient lists, clear instructions, and helpful cooking tips ensure success in your kitchen.

So, grab your apron, gather your ingredients, and embark on a culinary adventure that will leave your taste buds dancing with joy. Bon appétit!

Here are our top 6 tried and tested recipes!

PUMPKIN, SWEET POTATO, AND LEEK SOUP



Pumpkin, Sweet Potato, and Leek Soup image

A comforting cold-weather soup puree.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Yield 8

Number Of Ingredients 17

3 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded and cubed
2 tablespoons chopped garlic
1 quart chicken stock
1 cup heavy whipping cream
1 bay leaf
1 tablespoon chopped fresh sage
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 26 g, Cholesterol 40.8 mg, Fat 16.5 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 45.1 mg, Sugar 5.8 g

PUMPKIN & SWEET POTATO (KUMARA) SOUP



Pumpkin & Sweet Potato (Kumara) Soup image

This is Pumpkin Soup with the volume turned up. Pumpkin soup can be boring but the addition of Sweet Potato (Kumara), ginger and a touch of curry powder elevate this soup from bland to blissful. I own a Bakery and serve this soup to take out with a bread roll. It walks out the door every time I have it on offer! It's a great winter warmer and kind to the waistline as well. Please try it - you won't be disappointed.

Provided by bandkh1

Categories     Yam/Sweet Potato

Time 40m

Yield 1 1/2 litres, 4-6 serving(s)

Number Of Ingredients 11

500 g sweet potatoes, chopped (Kumara)
500 g pumpkin, chopped (use any kind)
1 liter chicken stock
1 medium onion, chopped
50 g butter
1 teaspoon curry powder
400 g lite evaporated milk or 400 g coconut cream
1 teaspoon fresh ginger, crushed
1 teaspoon garlic, crushed
1 teaspoon salt
1/2 teaspoon ground pepper

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



Curried Pumpkin and Sweet Potato Soup image

This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name.

Provided by PennyG

Categories     Yam/Sweet Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons vegetable oil
1 teaspoon garlic, crushed
1 cup onion, chopped
2 1/2 cups chicken stock
8 ounces sweet potatoes, peeled and chopped
1 cup canned pumpkin, pureed and cooked
1 1/2 teaspoons curry powder
1/2 teaspoon dried coriander
1 tablespoon honey
1/2 teaspoon ground ginger
3/4 cup 1% low-fat milk

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



Pumpkin & Sweet Potato Soup image

This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.

Provided by Trudy Hobbs

Categories     Free Of...

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 kg pumpkin
450 g sweet potatoes
50 g butter
2 onions, sliced
1 (5 cm) piece ginger, peeled and chopped
2 teaspoons caraway seeds
1 2/3 liters vegetable stock
2 teaspoons clear honey
1/2 tablespoon cinnamon
200 g fresh goat cheese, cut into 6 slices
salt and pepper
1 pinch chili powder (optional)

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



Roasted Pumpkin and Sweet Potato Soup image

A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 sugar pumpkin, approximately 1-2 pounds
1 medium sweet potato
2 1/2 cups chicken stock
2 shallots, diced
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon vegetable oil

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



Pumpkin Potato Soup image

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

7 tablespoons butter, divided
1 small onion, chopped
2 ½ cups peeled, cubed pumpkin
¾ cup peeled, cubed potatoes
1 ½ cups chicken broth
¾ cup milk
salt to taste
1 pinch ground nutmeg
½ teaspoon sugar, or to taste
½ teaspoon lemon juice
¾ cup heavy cream
3 slices Italian bread, cubed

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.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 23.5 g, Cholesterol 120.5 mg, Fat 38.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 23.9 g, Sodium 744.8 mg, Sugar 5.3 g

Tips:

  • Use fresh, ripe pumpkin: This will give your soup the best flavor and texture.
  • Choose the right potatoes: Russet potatoes are a good all-purpose choice for soups, but you can also use Yukon Gold or red potatoes.
  • Don't overcook the vegetables: You want them to be tender, but not mushy.
  • Season the soup to taste: Use salt, pepper, and other seasonings to your liking.
  • Garnish the soup with fresh herbs or croutons: This will add a pop of color and flavor.

Conclusion:

Pumpkin potato soup is a delicious, hearty, and versatile soup that can be enjoyed all year round. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give this soup a try. You won't be disappointed!

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