To puree the soup, I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, if you see your soup is too thick once it’s pureed, just add in some more broth until the desired texture.
TIPS & TRICKS to Make this Recipe: I topped the soup off with some Greek yogurt and roasted pumpkin seeds. You can easily veganize this recipe by omitting the yogurt or using your favorite plant-based yogurt.
COZY Pumpkin and Potato Soup
Watch Albert preparing this recipe: https://www.youtube.com/watch?v=LueukwzvH9c
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 medium onion
- 4 cloves garlic
- 2 carrots
- 2 medium potatoes
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme .50 grams
- 1 can pumpkin puree 15 oz / 425 grams
- 2 cups vegetable broth 480 ml
- 2 tsp lemon juice
- sea salt & black pepper
EXTRAS
- Greek yogurt
- toasted pumpkin seeds
Instructions
- Cut the potatoes into bite-size pieces, roughly chop the onion, roughly chop the carrots (peeled) and roughly chop the garlic
- Heat a stock pot with a medium heat and add in the olive oil
- After a couple of minutes, add in the chopped onion, carrot and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the chopped potatoes, canned pumpkin puree and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat
- Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
- After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat
- Add in the lemon juice, then using a hand blender, puree the ingredients until you get a smooth creamy texture, if your soup is too thick, add in more broth
- Transfer the soup into shallow bowls, garnish with a dollop of Greek yogurt and some toasted pumpkin seeds, enjoy!
