This satisfying pumpkin potato soup is like autumn in a bowl. It’s all the comfort you crave in potato soup, with a pumpkin chipotle twist. Of course I threw in some fresh sage as well because pumpkin and sage are like best buddies. They just go together! Top with a little freshly shredded parmesan cheese and (if you have it) a little sprinkle of aleppo pepper.
I’m so happy it’s soup season! Soup just makes my soul happy. The other day when I made those adorable pumpkin deviled eggs, I found myself with a bit more pumpkin I needed to use up. And a bit of leftover potato (albeit mostly skins) after making my son his potato soup. So I decided to make ME some soup. I started it out as a pumpkin soup and then I thought oh what the heck, let’s throw in those potato skins and see what happens. And then it just seemed like it needed a little kick so I grabbed the chipotle powder from the spice cupboard.
(Yes, I have a spice cupboard. Other things live in there as well. But a spice rack just isn’t enough space for all the seasonings I want in my life!)
Even though I only used 1/2 cup of potato in the soup, there was a pronounced potato flavor to it that made it taste SO comforting. It was like my two favorite fall soups jumped together in a pot and invited their chipotle friend to come along for the ride.
Pumpkin is Nature’s Way of Helping Us through the Winter
I often ponder things like this. Why does mother nature bring us pumpkin in the fall, when days are getting shorter and nights are getting longer? The squash is conveniently full of vitamin A and beta carotene. Which we need to help our eyes see in the dark.
Also pumpkin seeds are full of magnesium which helps boost your mood in a season when many people suffer from seasonal depression. We all know it’s time to prepare for the harsh weather ahead. And the darkness of winter. So we look for things to boost our seratonin levels. Hello pumpkin! And all the winter squashes.
I always marvel at just how mother nature provides us just the things our bodies and souls seem to need at just the time when we need them. Eating seasonal produce not only provides the best tasting food, it’s also just good for your body. Not to mention it’s most cost effective as well!
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Chipotle Pumpkin Potato Soup
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 2 – 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 Tablespoon grass-fed butter
- 1/2 of a sweet onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 1 1/2 cups pumpkin puree
- 1/2 cup cooked potato (with peel)
- 1 cup chicken or vegetable broth
- 1 cup milk
- 2 – 4 Tablespoons plain Greek yogurt
- 2 – 4 fresh sage leaves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder (or to taste)
Instructions
- In a medium saucepan, melt the butter over medium heat. Saute the onion and garlic until the onion is soft & translucent.
- Add the sauteed onion mixture to a blender along with the pumpkin, potato, broth, milk, Greek yogurt, sage and seasonings. Blend until smooth.
- Pour back into the saucepan and heat until hot. Taste and adjust seasonings/salt. Add more milk or broth as needed to thin. Serve hot topped with shredded Parmesan cheese.
Notes
If you want some chunks of potato in the soup, puree the soup without the potato, roughly mash the potato and stir it into the pot with the blended pumpkin.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 127
- Fiber: 3.4 g
- Protein: 5.2 g
Keywords: Pumpkin, Potato, Soup, Chipotle, Heart healthy, Diabetic, Gluten free
