Pumpkin Potato Soup
Creamy Pumpkin Potato Soup made with cheddar, milk, and warm fall spices — comforting, flavorful, and topped with rosemary croutons for the perfect cozy meal.
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Servings: 6
Equipment
- 1 cutting board
- 1 utility knife
- 1 sheet pan
- 1 soup pot
- 1 large spoon / ladle
Ingredients
- 1/2 loaf rosemary sourdough
- 2 pie pumpkins
- 4 russet potatoes (diced)
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 3 c chicken broth
- 1 c milk
- 1-2 c sharp cheddar cheese (shredded)
- 3 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ¼ tsp paprika
- ⅛ tsp nutmeg
Instructions
- Preheat oven to 375 °F. Cut 1/2 loaf rosemary sourdough into crouton sized pieces. Crisp in oven for about 10 minutes, until crunchy
- Increase oven temperature to 400 °F. Cut the tops off of 2 pie pumpkins. Remove seeds and strings. Roast for 25 minutes until fork tender.
- Heat 3 tbsp butter on medium heat in a soup pot. Add 1 yellow onion and cook for 5-6 minutes. Add 2 cloves garlic, stir until fragrant. About 30 seconds.
- Add 3 c chicken broth, 1 c milk, 4 russet potatoes. Bring to a gentle boil and then reduce to a simmer. Cover and simmer for 10-15 minutes, until potatoes are fork tender.
- Add 1 tsp salt, ½ tsp black pepper, ½ tsp thyme, ¼ tsp paprika, ⅛ tsp nutmeg. Stir.
- Carefully scoop the centers of the pie pumpkins and add the pumpkin pulp to soup. Stir. Add 1 handful at a time of 1-2 c sharp cheddar cheese, stirring in between to make sure it melts evenly.
- Optional: Blend soup if desired. I like it chunky.
- Serve in pumpkins or bowls, add a handful of croutons to the top and sprinkle black pepper.
- Optional: Top with bacon, crispy shallots, a drizzle of cream or melted butter.