Pumpkin Cream Soup with Potatoes

Name: Pumpkin Cream Soup with Potatoes
Cuisine: American, Asian
Ingredients: 1 lb Hokkaido Pumpkin; 1 onion; 1/4 lb potatoes; 2.5 cup vegetable stock; 3 Tbsp butter; 7 oz heavy cream; Pinch of salt; Pinch of freshly ground nutmeg; Spritz of lemon juice; 3 Tbsp Pumpkin Oil or Pumpkin Seeds

3 steps

Updated at: Fri, 05 Sep 2025 09:36:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories379.1 kcal (19%)

Total Fat35.6 g (51%)

Carbs14.3 g (5%)

Sugars5.7 g (6%)

Protein3.4 g (7%)

Sodium516.7 mg (26%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbHokkaido Pumpkin

1onion

0.25 lbpotatoes

2 ½ cupvegetable stock

3 Tbspbutter

7 ozheavy cream

3 TbspPumpkin Oil

or Pumpkin Seeds

Instructions

Step 1

Peel the pumpkin & potatoes. Deseed the pumpkin then dice all ingredients. Peel and finely chop the onion. Sauté onion in melted butter until translucent. Add the pumpkin & potatoes cubes, sauté briefly while stirring. Then declare with the stock. Simmer for 20 minutes, until pumpkin & potatoes are soft.

Step 2

Puree the soup, stirring in cream, and season with salt, nutmeg, and lemon juice.

Step 3

Add the pumpkin seeds or a few drops of pumpkin seed oil to finish.