A luscious and creamy potato pumpkin soup you can make entirely in the blender in less than 10 minutes!
I’ve had my
The fact that you could “cook” soup in it in like five minutes.
This pumpkin potato soup was the first recipe I came home and tried that method with and posted on this site almost 10 years ago.
This recipe has stood the test of time and it’s one I come back to every fall but it needed a fresh look in the picture department. If only photography editing worked for the real life aging that’s happened over the last ten years.
If you own a high-powered blender like the
It’s sort of mind-blowing when you first make the switch from a cheap countertop blender to a real workhorse like the
Considering the amount of smoothies, coffee grinding, flour making and soup concoctions that have come out of it, I’d say it’s been money well spent.
Ingredients you’ll need to make pumpkin potato soup
- Russet potato (or Yukon Gold)
- Pumpkin puree
- Yellow onion
- Extra virgin olive oil
- Fresh ginger
- Chicken or vegetable broth
- Almond milk (or other milk/cream)
- Red pepper flakes
- Salt and pepper
What I love about this recipe is that unlike other winter squash soups like creamy delicata squash soup or Thai buttercup squash soup, pumpkin potato soup doesn’t require roasting the pumpkin first. A can of pumpkin puree (which we all have in our pantries this time of year) does the trick in providing pumpkin flavor and creaminess without the extra work.
How to make potato pumpkin soup in the blender
There are two options for making the soup. If you have the time for the quick sauté, I personally think it adds a bit more depth of flavor but the blender-only option is still very good.
Add all the ingredients to a high-powered blender and turn to low-speed. Slowly increase the speed to the highest level then blend on full power for 5-7 minutes. Steam should be coming out of the blender at this point and the soup will be very hot.
*PRO TIP — If you’re using a
I'm partial to my Vitamix, I've had this blender for 10 years and it's still kicking. It gets almost daily use with my breakfast smoothies and there's pretty much nothing it can't blend. Seriously, it once pulverized a rogue stone in my coffee beans.
Pour into bowls, garnish with fresh parsley and additional salt and pepper.
Cook then blend method
Sauté the potato, onion, garlic and tomato paste in a skillet over medium-high heat. Cover with a lid and cook until the potatoes and onions are softened.
Transfer the mixture to the blender, add the remaining ingredients for the soup and blend and serve as directed above.
Customize the soup and make it your own
Think of this recipe as a base. While it’s flavorful and decadent on its own, you can easily make spin-off variations to fit your cravings.
Give it a Thai kick — Swap out the tomato paste for red curry paste and use coconut milk. Half a teaspoon or so of curry powder will also round out these flavors.
Add depth — A tablespoon of miso paste adds a wonderful umami flavor and depth to any recipe, this soup included. A cup of creamy white beans can do the same while also adding some protein and satiety to the recipe.
Make it even creamier — Reduce the broth to one cup and increase the milk or cream to one cup.
Use dried herbs — Dried herbs such as basil, parsley, rosemary, oregano, thyme and sage can all be used. Choose your favorites. I’m partial to sage and rosemary for a fall soup like this.
Spice it up — Drizzle the finished soup with some sriracha sauce and consider adding a teaspoon or two of gochujang paste to the recipe.
How to serve this pumpkin potato soup recipe
A simple garnish of fresh herbs like parsley complements the rich pumpkin and potato flavor perfectly.
Extra red pepper flakes can serve as a garnish for those that like heat and some crumbled bacon can add a nice salty kick.
Serve the soup with some crusty bread or a fall side like a warm apple fig salad for a complete meal.
Why you’ll love this recipe
Cozy, creamy and rich — The flavor of pumpkin brings the perfect amount of fall flavor to this soup while creamy Russet potatoes add a cozy rich texture.
Quick and easy to prepare — Use of the blender makes this soup incredibly easy and quick to make. It can be ready to eat in less than 10 minutes.
Healthy, filling and nourishing — Unlike store bought soups, this easy pumpkin potato soup uses wholesome fresh ingredients and is naturally gluten-free. By using vegetable broth and a plant-based milk such as almond or coconut, it’s also vegan friendly.
Stores well — Feel free to double the batch and freeze this soup for a later meal. It stores and freezes wonderfully. My favorite way to store soup is by using souper cubes.
Looking for more fall soup recipes to try?
Root vegetables make a great creamy soup for the season. A variety of root vegetables can be used depending on your preference and what you have on hand.
Looking for something unique? This leek apple cheddar soup will definitely fit that category for a fall soup you won’t find anywhere else.
While not a soup, this chicken apple cheddar chili is the perfect meal for a crisp fall day.
If you make and love this recipe, please leave a ★★★★★ review below! I’d love to know how it goes. Leave a comment below if you have any questions. Tag @runningtothekitchen on Instagram & Facebook.
- 1 russet potato, peeled and chopped
- 1 small yellow onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh ginger, chopped
- 1 tablespoon tomato paste
- 1/2 cup pumpkin puree
- 1 1/2 cup chicken or vegetable broth
- 1/2 cup almond milk (or any kind of milk/cream)
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
- cilantro for garnish
- Saute the potato, onion, garlic, ginger and tomato paste in the olive oil in a large skillet over medium-high heat until the onions and potatoes are softened. (You don't have to do this step and can throw all the ingredients directly into the blender but I think this gives it more flavor).
- Transfer the mixture to the blender once sauteed.
- Add the remaining ingredients to the blender and place the lid on.
- Turn to variable speed 1, increase to 10 quickly and then switch to High and blend for about 5 minutes until you see steam coming out the top of the blender.
- Once hot, pour into bowls, adjust seasoning to taste and garnish with cilantro.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 865mgCarbohydrates: 32gFiber: 5gSugar: 8gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.