Creamy Pumpkin Potato Soup with Sourdough Croutons

Introduction

Come to your new favorite fall dish. This creamy pumpkin potato soup is cozy, comforting, and easy to make on a busy weeknight. The flavor is rich and rounded, and the texture turns velvety-smooth after blending. Finish each bowl with homemade crispy sourdough croutons for an extra special touch that adds crunch and contrast.

Why You’ll Love This Creamy Pumpkin Potato Soup

This delightful soup is a true winner for several reasons, perfectly aligning with our mission to make baking simple for busy parents and beginners:

• Quick and easy. Minimal prep and a straightforward method that gets dinner on the table fast.
• Wholesome ingredients. Everyday vegetables and pantry staples you probably already have.
• Creamy and satisfying. Silky texture with a gently spiced flavor profile.
• Diet friendly. Naturally vegetarian and gluten free if you skip the croutons or use GF bread.
• Perfect for fall and winter. A warming bowl that feels like comfort in every spoonful.
• Highly customizable. Easy to tweak heat, creaminess, or toppings to your taste.

Ingredients

Gather these simple ingredients to create your comforting soup:

For the Soup:

• 1 yellow onion, finely diced
• 2 ribs celery, chopped
• 1 tablespoon coconut oil (or olive oil)
• 2-3 cloves garlic, minced
• 2 teaspoons curry powder (adjust to taste, yellow Thai curry paste works too)
• 1.5 lb pumpkin, peeled and cubed into 1-inch pieces
• 1.5 lb russet potatoes, peeled or scrubbed clean and cubed into 1-inch pieces
• 3.5 – 4 cups vegetable broth (use 4 cups for a thinner soup)
• Optional: salt and pepper, to taste
• Garnishes for serving: fresh cilantro or parsley, paprika or cayenne powder, pepitas, crackers, or homemade sourdough croutons

For the Sourdough Croutons:

• 2 cups days-old sourdough bread, diced into ½-inch cubes
• Olive oil spray (or about ½ – 1 tablespoon olive oil)
• Salt, to taste
• Garlic powder, to taste
• Italian seasoning, to taste

Notes & Substitutions

• Pumpkin options. Sugar pumpkin, pie pumpkin, kabocha, or butternut squash all work well.
• Spice swap. If you prefer non-curry flavors, use Italian seasoning or a mix of thyme and sage.
• Potatoes. Peel or leave the skins on for a rustic texture and added fiber.
• Fat choice. Olive oil is great if you skip curry.
• Extra creamy. Stir in a splash of full-fat coconut milk or dairy cream at the end.
• Gluten free. Use gluten free sourdough or serve without croutons.

Equipment

You won’t need much special gear for this delicious soup!

• Large soup pot: Essential for simmering the soup ingredients.
• Immersion blender: Perfect for pureeing directly in the pot, or use a standard blender.
• Wooden spatula: Ideal for stirring and sautéing without scratching your pot.
• Cutting board and measuring tools: For precise ingredient preparation.
• Baking sheet: Necessary for crisping up those tasty sourdough croutons.

Instructions

Let’s get started on making this incredible pumpkin potato soup! Follow these easy, step-by-step instructions for a perfect meal.

Part 1: Prepare Sourdough Croutons

1. Preheat the oven to 325°F (160°C). Dice the days-old sourdough into ½-inch cubes.
2. In a bowl, spray or drizzle the bread with olive oil. Season with salt, garlic powder, and Italian seasoning. Toss to coat evenly.
3. Spread in a single layer on a baking sheet. Bake 15 to 20 minutes until golden, crisp, and dry. Timing varies with bread dryness and cube size. Set aside.

Part 2: Make the Pumpkin Potato Soup

1. Warm coconut oil in a large pot over medium-low heat. Sauté onion and celery 8 to 10 minutes, stirring often, until soft and fragrant.
2. Add garlic and curry powder. Cook 1 minute, stirring constantly, until aromatic. Avoid burning the garlic.
3. Stir in pumpkin and potatoes. Pour in 3.5 to 4 cups broth so vegetables are mostly submerged. Bring to a boil, then reduce to a simmer. Cook 10 to 15 minutes until potatoes are fork tender.
4. Remove from heat. Blend with an immersion blender to your desired texture. For a blender jar, work in batches and vent the lid to release steam.
5. Taste and adjust. Add salt, pepper, or more curry powder to preference. Thin with a splash of broth if needed.
6. Ladle into bowls and garnish with herbs, paprika or cayenne, pepitas, crackers, and the sourdough croutons.

Pro Tips & Troubleshooting

• Build flavor slowly. Gentle sautéing develops sweetness and depth in the onions and celery.
• Uniform cuts. Dice pumpkin and potatoes into even pieces so they cook at the same rate.
• Blend safely. If using a countertop blender, fill halfway, hold the lid, and vent for steam.
• Adjust consistency. Add broth to thin or simmer uncovered a few minutes to reduce if too thin.
• Brighten at the end. A squeeze of lime or a dash of hot sauce can lift flavors.

Serving, Storage, and Variations

Serving Suggestions

Serve this comforting pumpkin potato soup piping hot. Garnish generously with fresh cilantro or parsley, a dusting of smoked paprika, or a sprinkle of toasted pepitas. Don’t forget those crispy sourdough croutons you prepared earlier! For a complete meal, pair it with extra crusty bread for dipping or a light side salad.

Storage

Cool completely. Store in airtight containers in the refrigerator for 3 to 4 days. For longer storage, freeze up to 3 months in freezer safe containers or bags.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Thin with broth or water if the soup thickened in the fridge. Microwave individual portions if preferred.

Variations

• Spice it up. Add cayenne or chili flakes with the garlic for more heat.
• Make it heartier. Stir in a cup of cooked lentils or chickpeas near the end.
• Add roots. Carrots, sweet potatoes, or parsnips blend nicely with the base.
• Vegan or dairy free. Use vegetable broth and coconut oil, and finish with coconut milk or cashew cream if you want extra richness.

Nutrition

This soup is naturally nutrient dense and offers vitamin A from pumpkin and fiber from vegetables. The values below are estimates and will vary by brand and exact amounts used. Optional croutons and garnishes are not included.

According to the University Hospitals, pumpkin is an excellent source of vitamin A, which can protect skin from inflammation and sun damage.

Nutrition information is an estimate based on ingredients and cooking methods and may vary depending on specific brands and exact quantities used. It does not include optional croutons or garnishes.

FAQ

Conclusion

This creamy pumpkin potato soup turns simple ingredients into a luxurious, silky bowl that tastes like fall in every spoonful. The method is simple, the flavor is customizable, and it pairs perfectly with homemade sourdough croutons. If you make it, please leave a comment and a star rating. Share your bowl on Pinterest or Facebook and tag us so we can see your cozy creation.

Creamy Pumpkin Potato Soup with Sourdough Croutons

Warm up with a comforting bowl of creamy pumpkin potato soup, elevated with aromatic curry and served with crispy homemade sourdough croutons. This hearty and flavorful soup is perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 156 kcal

Equipment

• Oven
• Medium bowl
• Baking sheet
• Pot
• Immersion Blender

Ingredients

  

For the soup

• 1 yellow onion finely diced
• 2 ribs celery chopped
• 1 tablespoon coconut oil (or olive oil)
• 2-3 cloves garlic minced
• 2 teaspoons curry powder adjust to taste. Yellow Thai curry paste will work too.
• 1.5 lb pumpkin peeled and cubed into 1-inch pieces
• 1.5 lb russet potatoes peeled or scrubbed clean and cubed into 1-inch pieces
• 3.5 – 4 cups vegetable broth (I used 4 cups)
• salt and pepper to taste
• herbs (cilantro or parsley) and other garnishes for serving, such as paprika or cayenne powder, pepitas, crackers, or sourdough croutons

For the sourdough croutons

• 2 cups sourdough bread days-old, diced into ½-inch cubes
• olive oil for croutons, about ½ – 1 tablespoon
• salt to taste, for croutons
• garlic powder to taste, for croutons
• Italian seasoning to taste, for croutons

Instructions

 

Crouton Preparation

Part 1: Prepare Sourdough Croutons

• Preheat the oven to 325°F (160°C). Dice the days-old sourdough into ½-inch cubes.
• In a bowl, spray or drizzle the bread with olive oil. Season with salt, garlic powder, and Italian seasoning. Toss to coat evenly.
• Spread in a single layer on a baking sheet. Bake 15 to 20 minutes until golden, crisp, and dry. Timing varies with bread dryness and cube size. Set aside.

Part 2: Make the Pumpkin Potato Soup

• Warm coconut oil in a large pot over medium-low heat. Sauté onion and celery 8 to 10 minutes, stirring often, until soft and fragrant.
• Add garlic and curry powder. Cook 1 minute, stirring constantly, until aromatic. Avoid burning the garlic.
• Stir in pumpkin and potatoes. Pour in 3.5 to 4 cups broth so vegetables are mostly submerged. Bring to a boil, then reduce to a simmer. Cook 10 to 15 minutes until potatoes are fork tender.
• Remove from heat. Blend with an immersion blender to your desired texture. For a blender jar, work in batches and vent the lid to release steam.
• Taste and adjust. Add salt, pepper, or more curry powder to preference. Thin with a splash of broth if needed.
• Ladle into bowls and garnish with herbs, paprika or cayenne, pepitas, crackers, and the sourdough croutons.

Notes

Feel free to adjust the amount of curry powder to suit your taste. You can also vary the consistency of the soup by blending it more or less. Ensure the potatoes are easily pierced with a fork before pureeing to guarantee a smooth texture.