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Ingredients

7 tablespoons butter, divided 1 small onion, chopped 2 ½ cups peeled, cubed pumpkin ¾ cup peeled, cubed potatoes 1 ½ cups chicken broth ¾ cup milk salt to taste 1 pinch ground nutmeg ½ teaspoon sugar, or to taste ½ teaspoon lemon juice ¾ cup heavy cream 3 slices Italian bread, cubed

Nutrition Info

454.2 calories carbohydrate: 23.5 g cholesterol: 120.5 mg fat: 38.5 g fiber: 1.8 g protein: 5.9 g saturatedFat: 23.9 g servingSize: - sodium: 744.8 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Heat 4 tablespoons butter over medium-low heat in a pot and cook onion 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 soften, 10 to 15 minutes.
Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

4 servings

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.