Posts from October 2015.

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Autumnal Potatoes + Pumpkin Soup

October 7th  •  Posted in Recipe

Potatoes + Pumpkin Soup

With the days becoming shorter and chillier, I’ve started craving proper autumnal food since a couple of weeks, sentence that generally stands for ‘soups’. Last year I’ve shared the recipe for one of my favourites soups (Autumnal Potatoes + Onions Soup), but as a lover of all things pumpkin, I couldn’t help but come up with a lovely variation that feels even more autumnal! This soup is tasty and somewhat of sweet too, but extremely delicious and cozy: creamy thanks to the potatoes, with a sweet hint of the pumpkin and carrots and a touch of onion.

Even just the smell of the onions pan-frying in the butter while making this pumpkin soup, reminds me of all things autumnal! I hope you give this one a try now that the weather is becoming cold and our bellies require something hot and tasty!

Potatoes + Pumpkin Soup

Potatoes + Pumpkin Soup

Autumnal Potatoes + Pumpkin Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 2-3 Serves

Autumnal Potatoes + Pumpkin Soup


  • 1/2 yellow onion
  • 3 tbsp unsalted butter
  • 300g pumpkin
  • 4 medium potatoes
  • 1 or 2 carrots
  • 4 cups boiling vegetable stock
  • 200ml milk
  • Pepper + Salt to taste
  • Parsley and freshly made bread croutons to top


1 :: Start by roughly slicing and chopping the onion. Place the butter into a large saucepan and melt it over a low heat. Then add the onions and pan-fry them util they turn out slightly golden.

2 :: Chop the potatoes into big cubes; do the same with the carrots and pumpkin, carefully removing all the skins. Add them all into the saucepan and pan-fry them for 10 minutes.

3 :: Then start adding the vegetable stock one cup at a time, leaving around 15 minutes between every addition. Remember to stir the vegetables along the way, and add the stock as soon as the previous addition has almost completely evaporated.

4 :: It should take around 50/55 minutes for the pumpkin and potatoes to soften. Make sure in the end you still have some residues of water in the saucepan (to make your soup liquid-y), then add the milk and stir nicely.

5 :: Remove from heat and use an immersion blender to smooth it out and blend everything. Persist if you like your soups to be completely smooth, or just give it a rough blend if you like little vegetables cubes to be still around.

6 :: Add pepper and salt to taste. Serve and top with parsley and freshly baked croutons.

Potatoes + Pumpkin Soup

Potatoes + Pumpkin Soup

Let me know if you plan to give this recipe a try and what’s your favourite autumnal food! x