When the weather outside slowly decides that sunshine is completely overrated, there is hardly anything better than a big pot of warm Pumpkin and potato soup, which not only turns out wonderfully creamy, but also really fills you up thanks to the vegetables and sausages.
While pumpkin and potatoes provide the wonderfully creamy base, the separately cooked soup vegetables add a bit more texture to the mix. Add sausages of your choice, though you can just as easily use chorizo, other sausages, or a vegetarian or vegan sausage alternative. Basically, this soup is pretty relaxed.
Unlike my kitchen after I pulled an immersion blender out of a running pot too early.
Pumpkin-potato soup: For how many people?
With the given quantities, you get a pretty decent-sized pot Pumpkin and potato soup for about 6 people, where the soup is quite filling due to potatoes, pumpkin, vegetables, and sausages.
Should anything actually be left over, you can wonderfully store the leftovers in the fridge and reheat them later. Often, such soups taste even more intense the next day because the various ingredients have since had enough time to get to know each other.
Required material:
- 1 large pot
- 1 small to medium-sized saucepan
- 1 Cutting board
- 1 sharp knife
- 1 peeler
- 1 large wooden spoon
- 1 Hand blender
Alternative to the immersion blender: Hand mixer or potato masher
However, using an immersion blender gives you the cremest consistency and significantly less cleanup afterward. A potato masher works as well, but it makes the soup a bit more rustic and less smooth.
Ingredients:
- 400 g pumpkin, already peeled and deseeded
- 450 g potatoes, already peeled
- 1.5 liters of vegetable broth
- an additional 250 ml of vegetable broth! IMPORTANT
- 200 g soup vegetables (carrot, peas, celery, or other things like leek or beans (whatever you like <3)
- 4 Mettwurst or Chorizo (other sausages or sausage substitutes work too, of course)
Prepare potatoes and pumpkin:
At the beginning, the potatoes are peeled and then cut into cubes that are as small as possible, whereby the extra chopping work is actually worth it, because the smaller the pieces are, the faster they become soft during cooking.
For the pumpkin, first remove the seeds and peel it, provided you are using a variety where the peel should be removed. Then you cut 400 g of the prepared pumpkin flesh also into small cubes so that the potatoes and pumpkin can cook at about the same time.
If you still need to buy the whole pumpkin, feel free to take a little more than the 400 g you need. After all, the skin and seeds have the annoying habit of having weight even though we don't want to eat them.
Outrageous.
Cook pumpkin and potatoes:
Add the prepared potato and pumpkin cubes together with 1.5 liters of vegetable broth into the large pot and bring everything to a boil over high heat. As soon as the broth is simmering nicely, both ingredients can cook for approximately Cook for 20 minutes, until the potatoes in particular have become very soft and can be easily mashed later.
If the pumpkin is already partially dissolving during this time, that is not a problem at all, because that is exactly where we want to end up anyway.
He simply decided to independently anticipate the next work step.
Cook soup vegetables separately:
While potatoes and pumpkin are simmering in the large pot, you can already take care of the soup vegetables and the additional 250 ml of vegetable broth take care.
For this, cut about 200 g of vegetables into small, bite-sized pieces and add them together with the separate 250 ml vegetable broth into the second pot. How long the vegetables are allowed to cook afterward depends on which consistency you prefer.
For vegetables that should still have a little bite, approximately 10 minutes. If, on the other hand, you like carrots, celery, and the like nice and soft, you can give them about 15 minutes to treat oneself.
I find this separate preparation in particular at the Pumpkin and potato soup practical, because this way the vegetables are not pureed along with it and remain as pieces in the soup later.
Prepare sausages:
While both pots are bubbling away peacefully, you cut the four Matins services or your chosen alternative into thin slices.
If you like it a bit spicier, you can use chorizo, for example, while other sausages work just as well. For a meatless version, simply use a sausage alternative that is suitable for heating in a soup.
Actually, we don't need to do any more with the sausages at this point.
You have a relaxed workday today.
Blend until smooth:
If potatoes and pumpkin are nice and soft after about 20 minutes, the all vegetable broth in the large pot, because it forms our soup base together with the vegetables.
Now the immersion blender comes into play, with which you puree the potatoes and squash directly in the broth until the desired consistency is reached. It becomes especially creamy Pumpkin and potato soup naturally with an immersion blender, but you can alternatively use a hand mixer or potato masher.
By the way, when pureeing, a very important kitchen rule applies: the running immersion blender as much as possible not pull out of the soup.
Unless your kitchen wall still looks a bit boring.
Add vegetables and sausages:
Once the soup base has become nice and creamy, add the separately cooked soup vegetables along with the vegetable broth used for it as well as the prepared sausage slices into the large pot.
Then mix everything together thoroughly and let the sausages warm up briefly in the hot soup so that their flavor can also spread a little.
With that, your Pumpkin and potato soup already prepared and can be served immediately.
Adjust consistency and sharpness:
If the finished soup has become a bit too thick, fortunately that can be saved within a few seconds, because you can simply gradually additional vegetable broth Stir in until the desired consistency is reached.
For a little more heat and spice, they also go well Curry powder or paprika powder wonderful with the pumpkin-potato combination. It is better to add a little less at first, then taste and season more if needed.
After all, it is quite easy to get more spice into a pot.
Pumpkin and potato soup: My personal tip
For this recipe, I would actually always cook the soup vegetables separately, even though an extra pot naturally sounds about as tempting as voluntary window cleaning. This will allow you to control much better how soft the carrots, celery, leeks, or other vegetables end up becoming, while the base of the Pumpkin and potato soup remains wonderfully creamy at the same time.
I also find the combination with Metten particularly delicious because they bring a lot of flavor. Those who prefer something stronger and a little spicier can try chorizo instead, while a plant-based alternative easily makes the recipe meat-free.
Add to that a piece of fresh bread and autumn can do whatever it wants outside.
I have soup.
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