Velvety pumpkin and potatoes soup

This velvety pumpkin and potatoes soup is perfect for some cold and gloomy days. This recipe uses the roux of flour and butter mixed with the vegetable stock to create the base for this really creamy soup. The flavor of pumpkin and potatoes blend perfectly with turmeric, which gives this soup a very intense orange color.

Velvety pumpkin and potatoes soup

Creamy, dense, velvety pumpkin and potato soup.

Course first course

Cuisine vegetarian

Keyword creamy soup, dense soup, potato, pumpkin, turmeric, vegetable soup

Prep Time 20

Cook Time 20

Total Time 40

Servings person(s)

Calories 444kcal

Ingredients

500 g potatoes
400 g pumpkin skin off
1 medium red onion
50 g butter
50 g flour
700 ml vegetable broth
0.5 tsp turmeric
1 tbsp tomato paste
240 ml milk
salt and pepper to taste

Instructions

Instructions: Velvety pumpkin and potatoes soup

Peel the potatoes and cut them into smaller pieces. Cover with cold water, add half a teaspoon of salt and put on the flame. Meanwhile, peel the pumpkin, cut it into small pieces and set aside. As soon as the water starts to boil add the pumpkin. Cook until all the vegetables are tender but not too soft. Drain and set aside.
In a second pot, melt the butter. Add chopped onion and cook together over medium – low heat until the onion becomes slightly translucent (2-3 minutes).
Add flour and mix well. Continue to cook over low heat for another 2 minutes being careful not to burn the mixture.
Begin to add the vegetable broth, stirring well each time. I recommend using the whisk to make sure you remove all lumps. Add turmeric, a pinch of pepper and cook over medium – low heat for about 10 minutes.
Add potatoes, pumpkin and tomato paste to the soup. Continue to cook for another 2 – 3 minutes. Turn off the heat and allow to cool slightly.
Transfer everything into the mixer bowl, add milk milk (or by using the immersion blender) and blend the soup until it becomes creamy.