Creamy Pumpkin and Potato Soup Recipe

During these cold days it's good to eat something soothing and warm, and what better comfort food then creamy soups, that are filling and delicious.

I tried this recipe yesterday, after my dad brought home a big orange pumpkin/butternut squash. I love those the most. Especially cut into pieces and baked in the oven with some garlic. But since it was so big, many dishes could be made with it. One was this creamy soup. I added potatoes to it, and blended everything in the end with an immersion blender.

The ingrediends are:

- Pumpkin/Butternut Squash (cut in cubes), two-three handfuls of chopped pumpkin pieces

- 8 potatoes (cut in cubes) 

- 1 liter (4 cups) water

- 1 tbsp stock poweder or 1 stock cube

- 1 clove garlic, chopped roughly

- 1 onion, chopped roughly

- 100 ml (1/2 cup) cream

- salt and pepper to taste

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Huge pumpkin! I only used the top part of it, and even that turned out to much, so I wrapped it up and put it in the fridge. For optimal consistency I recon about two-three handfuls of pumpkin. You can never go wrong with the measurements, since it always depends on the consistency of the soup that you want to have.

I washed some potatoes, ended up using 8 of them.

Cut everything up into pieces before you start to make the soup. Once the oil is hot everything goes fast.

In some cold vegetable oil put a roughly chopped garlic clove, and let it heat up. Next add one onion, chopped, and some salt, to help you stop the onions from burning.

After a couple of minutes add the potatoes and cover them in the oil and onion mixture.

Top it off with water, add the water ans season everything with pepper and some stock cube, or stock powder, like I did. You can always add more salt and pepper in the end. Don't over do it.

Let the potatoes cook for 10 minutes, since they need longer. After that add the cubes of pumpkin and cook until the pumpkin and potatoes are soft. For me it took 30 minutes. Cook everything on medium heat.

Once it's all soft and cooked, insert your immersion blender into the soup and blitz until everything is creamy.

Add some cream to lighten it up, and stir well. Taste it right now, and if you want more salt then add it at this point. I added two teaspoons of salt at this stage.

Serve warm and enjoy!

You can add additional cream and pepper on top when serving.

I hope you will make this recipe since it's so delicious and easy. You can vary the vegetables, and do some other combos like brussels sprouts and potatoes, peas and potatoes, etc. I hope you all are warm and safe, and that this recipe will help along the way.