COZY Pumpkin and Potato Soup | Quick & EASY Heartwarming Recipe

This Cozy Pumpkin and Potato Soup is filled with flavors, made with basic pantry staples and all done in about 30 minutes. Serve it warm, at room temperature or even chilled. Either way, enjoy it next to a crunchy baguette for a delicious and heart-healthy meal.

To make this recipe, I used canned pumpkin puree. Just to make things quicker and easier. You can also use fresh pumpkin here if you like. About 1 lb (450 grams) will do. Just chop it up into bite-size pieces and add at the same time as the potatoes.

To puree the soup, I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, if you see your soup is too thick once it’s pureed, just add in some more broth until the desired texture.

TIPS & TRICKS to Make this Recipe: I topped the soup off with some Greek yogurt and roasted pumpkin seeds. You can easily veganize this recipe by omitting the yogurt or using your favorite plant-based yogurt.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this COZY Pumpkin and Potato Soup

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COZY Pumpkin and Potato Soup

Course Soup

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 226 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 4 cloves garlic
• 2 carrots
• 2 medium potatoes
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 1 can pumpkin puree 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 2 tsp lemon juice
• sea salt & black pepper

EXTRAS

• Greek yogurt
• toasted pumpkin seeds

Instructions

1. Cut the potatoes into bite-size pieces, roughly chop the onion, roughly chop the carrots (peeled) and roughly chop the garlic

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped onion, carrot and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the chopped potatoes, canned pumpkin puree and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat

4. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

5. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat

6. Add in the lemon juice, then using a hand blender, puree the ingredients until you get a smooth creamy texture, if your soup is too thick, add in more broth

7. Transfer the soup into shallow bowls, garnish with a dollop of Greek yogurt and some toasted pumpkin seeds, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)

Nutrition Facts

COZY Pumpkin and Potato Soup

Amount Per Serving

Calories 226 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 408mg18%

Potassium 736mg21%

Carbohydrates 32g11%

Fiber 7g29%

Sugar 7g8%

Protein 4g8%

Vitamin A 21771IU435%

Vitamin C 27mg33%

Calcium 63mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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