Pumpkin Potato Soup

Name: Pumpkin Potato Soup
Total time: 40
Yield: 4
Ingredients: 7 tablespoons butter, divided; 1 small onion, chopped; 2.5 cups peeled, cubed pumpkin; 0.75 cup peeled, cubed potatoes; 1.5 cups chicken broth; 0.75 cup milk; salt to taste; 1 pinch ground nutmeg; 0.5 teaspoon sugar, or to taste; 0.5 teaspoon lemon juice; 0.75 cup heavy cream; 3 slices Italian bread, cubed

Recipe by Allrecipes Member from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

7 tablespoons butter, divided
•

1 small onion, chopped
•

2.5 cups peeled, cubed pumpkin
•

0.75 cup peeled, cubed potatoes
•

1.5 cups chicken broth
•

0.75 cup milk

•

salt to taste
•

1 pinch ground nutmeg
•

0.5 teaspoon sugar, or to taste
•

0.5 teaspoon lemon juice
•

0.75 cup heavy cream
•

3 slices Italian bread, cubed

Instructions

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