Creamy Little Potato Pumpkin Soup
A Creamy Little Potato Pumpkin Soup that uses versatile creamer potatoes and sugar pumpkin and will be perfect on your Thanksgiving table!!
Ingredients
- 2 Tbsp. butter
- 1 medium onion diced
- 4 garlic cloves minced
- 2 lbs. sugar pumpkin peeled and diced
- 1 lb. baby boomer little potatoes halved
- 5 cups chicken or vegetable stock
- Salt and pepper to taste
- Pinch red pepper flakes
- Pinch of nutmeg
- 1 1/2 tsp. ginger powder
- 1/2 cup half and half or light cream
- Pepitas or pumpkin seeds to garnish
Instructions
- In a soup pot or large pot melt the butter or medium heat and saute the garlic and the onions until translucent. Add the pumpkin, potatoes and stock.
- Bring up to a simmer, add the red pepper flakes, nutmeg, salt, pepper and ginger powder and stir well. Let simmer for 15-20 min. or until the potatoes and pumpkin are very soft. Puree with a hand blender or blender until smooth. There may be still some skins that don't blend and that adds a nice texture. Add the cream and return to heat. Serve hot and garnish with pepitas and fresh ground black pepper.
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