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Potato Pumpkin Soup

When it starts to get cold and the only thing you really wanna do is cuddle up and stay inside, my favorite food is always soup. It’s comforting, easy and you have so many options you can choose from, even if you just have leftovers in your fridge. This recipe, particularly, reminds me of one of my favorite soups, which is carrot soup, though this recipe calls for a little more. It uses pumpkins, which I feel you can never get enough from in the fall, potatoes, carrots (that one probably wasn’t hard to guess;)) and basically that is it. Amazingly though this soup is incredibly tasty and I always like to make it when I am looking for something easy but comforting. So, if you are craving cozy food that will warm you from the inside out right now, you should try this soup, plus the vibrant orange color of this soup always brightens my mood immediately.

Potato Pumpkin Soup Ingredients

  • Mini Tiger Pumpkins - Because of their color and creaminess, and slightly nutty taste, they are perfect for soups.

  • Parsley - The parsley gives the soup a nice, refreshing taste and goes perfectly with the pumpkins.

  • Potatoes - The potatoes not only add to the creaminess but they also provide some good fiber!

Potato Pumpkin Soup Tips

  • Sautéing (Cooking ingredients before simmering) - Enhances, amplifies and keeps the flavors of each sauteed ingredient vivid.

  • Garnish - Parsley, diced onion and black pepper go perfectly with this soup, but have fun garnishing with other ingredients!


Easy - 4 servings - 30 minutes 
  • 2 Mini Tiger Pumpkins

  • 2 Potatoes

  • 1 small white Onion, chopped

  • 1 Vegetable Broth (square)

  • 2-3 Carrots

  • ½ cup fresh Parsley, chopped

  • 1 Garlic Clove

  • 1 tbsp Oregano

  • Salt and Pepper to taste

  • 2 tbsp Olive Oil, to cook


  1. To prepare the soup; chop and dice all the vegetables so that they are ready to use.

  2. In a medium to large pot, heat the olive oil over medium to high heat. Add the onion, garlic, carrots, potatoes, and the two pumpkins and roast/saute them for 3 minutes.

  3. Reduce the heat and add the water and vegetable broth. Mix well. Let all of your vegetables cook until they are tender, about 10 to 20 minutes.

  4. Add the rest of your ingredients - parsley, oregano, and salt.

  5. Let the soup cook for another 5 minutes and then turn off the heat. Now puree the soup with an immersion hand blender until smooth.

  6. Before serving the soup, check the taste and adjust if necessary.

  7. Garnish with some more fresh parsley and serve with salad or rye bread.


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