Name: Pumpkin Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter, divided - 7 tablespoons; Onion, chopped - 1 small; Peeled, cubed pumpkin - 2 ½ cups; Peeled, cubed potatoes - ¾ cup; Chicken broth - 1 ½ cups; Milk - ¾ cup; Salt to taste - ¾ cup; Ground nutmeg - 1 pinch; Sugar, or to taste - ½ teaspoon; Lemon juice - ½ teaspoon; Heavy cream - ¾ cup; Italian bread, cubed - 3 slices

Ingredients for - Pumpkin Potato Soup

1. Butter, divided 7 tablespoons

2. Onion, chopped 1 small

3. Peeled, cubed pumpkin 2 ½ cups

4. Peeled, cubed potatoes ¾ cup

5. Chicken broth 1 ½ cups

6. Milk ¾ cup

7. Salt to taste ¾ cup

8. Ground nutmeg 1 pinch

9. Sugar, or to taste ½ teaspoon

10. Lemon juice ½ teaspoon

11. Heavy cream ¾ cup

12. Italian bread, cubed 3 slices

How to cook deliciously - Pumpkin Potato Soup

1 . Stage

Heat 4 tablespoons butter over medium-low heat in a pot; add onion and cook until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil; reduce heat, and simmer, covered, until potatoes are soft, 10 to 15 minutes.

2 . Stage

Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return soup to the pot and bring to a boil. Add cream and heat through without boiling.

3 . Stage

Meanwhile, heat remaining butter in a skillet and toast bread cubes in hot butter until browned, 3 to 5 minutes. Serve croutons with soup.