This Potato Pumpkin Soup is the ultimate cozy hug in a bowl. Creamy, flavorful, and packed with the goodness of pumpkin and potatoes, it's simple to make and perfect for a quick and satisfying weeknight meal!
Why you'll love this recipe
No broth. Like my pumpkin soup without garlic, it uses milk instead of broth for a creamy option.
Creamy. The pumpkin potato soup without cream is still creamy (think similar vibes to my potato leek and cauliflower soup) from the natural starches in the potato.
Fall vibes. Pumpkin and fall go hand-in-hand and if you like this, try my butternut pumpkin pasta or my pumpkin and feta risotto next.
Ingredients
Pumpkin. I use butternut pumpkin because it has less water and I really enjoy the subtle flavour of it. But you could use any pumpkin in season where you live, such as kent (very popular, and cheap, in Australia during Autumn).
Potato: For the creamiest results, choose starchy potatoes like Russet, Idaho, or Yukon Gold. These potatoes break down well during cooking, releasing starches that thicken the soup naturally without broth
Herbs (Rosemary, oregano, cumin): This combination adds a warm and savory depth of flavour. Feel free to adjust the amount or experiment with other herbs like thyme or sage.
Please check the recipe card for full list of ingredients and quantity.
How to make pumpkin potato soup
Step 1: Place all of the vegetables on a baking tray and give it a VERY good drizzle of olive oil and herbs and spices.
Bake for approx. 40 minutes or until the pumpkin and potatoes have softened. Remove and let cool.
Step 2: Melt butter in a pan, slowly over low heat. You don't want to burn it or cause it to separate. It should be one consistent yellowy colour.
Once melted, add flour and whisk to make a golden paste (roux). Slowly add milk and keep whisking to thicken up (this will take about 5-10 minutes).
Step 3: Add roux and roasted vegetables to a food processor and blend until smooth, but don't overblend (this will cause the fibres in the potato to go touch and cause a gluggy texture).
If you prefer a thinner soup, add more milk.
Top Tip
If you're a little bit lazy and tired after peeling the potatoes, you can roast the pumpkin with the skin on (it might take slightly longer). It's then super easy to remove once roasted!
Meal prepping soup
This hearty Potato Pumpkin Soup is perfect for meal prepping, but it does lack a good serve of protein so I recommend having it alongside some chicken, seafood or even beef.
Storing and freezing
Allow the soup to cool at room temp for no more than 2 hours and refrigerate in an airtight container for up to 5 days.
If you know you're not going to eat it within the 5 days, you can freeze for up to 3-6 months. I definitely recommend using souper cubes for soup recipes as they help you save on space and because it's tightly packed in, there's less risk of it getting freezer burn.
Reheating
There's two popular ways to reheat this pumpkin and potato soup without broth:
Microwave. If stored in a glass meal prep container, you can heat up the soup directly in the container. If not, transfer a single serving to a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through. It should heat up within this time, but if not, stir again and repeat.
Stovetop. Add a touch of milk or water to the bottom of a pan then add your soup. Reheat gently over medium heat, stirring occasionally until warmed through (it will take approx. 10 minutes to reheat pumpkin soup on the stove).
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Here are some reasons why your Potato Pumpkin Soup might be bland:
Not enough salt: Salt is essential for bringing out the flavours in your soup. Be sure to taste the soup throughout the cooking process and adjust the seasoning as needed.
Under-roasted pumpkin: Roasting the pumpkin helps develop its sweetness and depth of flavour. Ensure you roast the pumpkin until tender and slightly golden brown.
Missing herbs and spices: The combination of rosemary, oregano, and cumin adds a warm and savory depth of flavour to the soup. Feel free to adjust the amount to your preference, or experiment with other herbs like thyme or sage for a different twist.
Other winter warming recipes
Or, you can have a browse through my soups and stews recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Potato Pumpkin Soup (without broth)
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Equipment
Ingredients
- 500 g (1 lb) pumpkin, approx.½
- 300 g (10 ½ oz) potatoes, approx.4, see Note 1
- 100 g (3 ½ oz) brown onion , approx.1
- 4 garlic cloves
- 30 g (2 tablespoon) butter, see Note 2
- 15 g (2 tablespoon) flour
- 500 ml (2 cups) soy milk, See Note 2
- 15 g (1 tablespoon) olive oil
- 15 g (2 tablespoon) dried oregano
- 15 g (2 tablespoon) cumin
- Salt and pepper, to taste
Instructions
Prepare vegetables
- Peel and cut 500 g pumpkin and 300 g (10 ½ oz) potatoes into even sized pieces (approx. 1inch sized). Peel and quarter 100 g (3 ½ oz) brown onion . Peel 4 garlic cloves.
Bake vegetables
- Place all the vegetables on a baking tray, drizzle with 15 g (1 tablespoon) olive oil, 15 g (2 tablespoon) dried oregano, 15 g (2 tablespoon) cumin, Salt and pepper.
- Bake for approx. 40minutes @180°C (350°F) or until the pumpkin and potato has softened. Remove and let cool slightly.
Roux
- Melt the 30 g (2 tablespoon) butter over low heat on a pan. Add 15 g (2 tablespoon) flour and whisk until combined into a golden paste. Add 500 ml (2 cups) soy milk and stir until thickened.
Blend
- Add roast vegetables and roux to a food processor, blender etc. and process until smooth. If you prefer a thinner soup, add more milk.
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