Potato Pumpkin Soup (without broth)
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Potato Pumpkin Soup is a unique twist on classic potato soup. Roasted vegetables make it easier to blend with a roux to give the silky creamy texture of a potato pumpkin soup without cream. It's a delicious and healthy way to warm you up from the inside out! note - ingredients can be approximate.
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 (1 lb) 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.
Serve
Notes
Note 1 - Potatoes
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 pumpkin soup without broth.
Note 2 - Dairy
The nuttelex and soy-milk are dairy-free alternatives for making the roux which thickens the pumpkin soup. You don't need to make a roux (you could add stock instead), and you can adjust for dairy-based alternatives.
Storage
Store in airtight containers and refrigerate for up to 4 days.
Reheating
Microwave. Heat on medium power on 1 minute intervals until heated through (approx. 3 minutes). Stir between reheats.
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).
Freezing
Allow it to cool before freezing in containers, ziplock bags etc. for up to 6 months.
Nutrition
Calories: 338kcalCarbohydrates: 43gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 140mgPotassium: 1122mgFiber: 5gSugar: 7gVitamin A: 5675IUVitamin C: 48mgCalcium: 225mgIron: 4mg
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