- 7 tablespoons butter, divided
- 1 small onion, chopped
- 2 1/2 cups peeled, cubed pumpkin
- 3/4 cup peeled, cubed potatoes
- 1 1/2 cups chicken broth
- 3/4 cup milk
- salt to taste
- 1 pinch ground nutmeg
- 1/2 teaspoon sugar, or to taste
- 1/2 teaspoon lemon juice
- 3/4 cup heavy cream
- 3 slices Italian bread, cubed
- Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
- Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
- Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.
10/11/2019
recipepes.com
pumpkin potato soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
