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Cream of Pumpkin and Potato Soup

  • Author: Balkan Lunch Box
  • Prep Time: 10 mins
  • Cook Time: 100 mins
  • Total Time: 1 hour 50 mins
  • Yield: 4 1x
  • Category: Appetizer

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Ingredients

  • 16 ounces pumpkin (peeled, diced)
  • 8 ounces potatoes (peeled, diced)
  • 1/2 onion (peeled, diced)
  • 2 carrots (peeled, diced)
  • 2426 ounces water (750 milliliters)
  • 1 tablespoon seasoned salt (or vegeta)
  • 1/4 teaspoon ground pepper
  • 3 ounces heavy cream
  • (Optional) 1-2 teaspoons pumpkin seed oil
  • (Optional) 1-2 teaspoons pumpkin seeds (roasted, de-shelled)

Instructions

  1. In a larger pot, combine vegetables and water and cook for one hour on low.
  2. Strain, but keep the water. Blend vegetables and return to the pot. Top with water in which they cooked. Add seasonings. Stir and bring to a boil. Add heavy cream and turn the stove off.
  3. Serve warm.
  4. (Optional) Top with a few drops of pumpkin seed oil and some pumpkin seeds.

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