STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Creamed Potato and Pumpkin Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a delicious version of potato and pumpkin soup. I use Kent (jap) pumpkin which is slightly sweeter than most. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. In fact I only make it during autumn and winter. I use a Bamix to puree the soup in the pot which saves having to scoop it into a blender or food processor.”
1hr 10mins

Ingredients Nutrition


  1. Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
  2. Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
  3. Cover pan and simmer gently for about 40 minutes or until very tender.
  4. Puree in a blender or food processor and return to a clean pan.
  5. Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
  6. Reheat and serve sprinkled generously with coriander or parsley.
  7. Without the addition of cream this soup may be frozen for up to 3 months.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a