- 1 small sugar pumpkin (3.5 - 4lbs)
- 4-5 medium potatoes
- ½ cup heavy cream
- 4 tablespoons of butter
- ½ cup vegetable stock
- House of Zeta Homewrecker Hot Sauce (or similar earthy smoked hot sauce)
- Salt and pepper
- Cut pumpkin in quarters and de-seed
- Cut pumpkins one more time in half
- Peel potatoes and cut into chunks
- Steam both separately
- When done drain and let cool
- Scrape pumpkin into bowl
- Add potatoes, and cream, butter.
- Mash together adding some salt and pepper
- Place mash mix in blender add stock and blend until smooth
- Add two or three dashes of the hot sauce to taste
- Salt and pepper to taste of needed
- Reheat and serve.
Is Pumpkin and Potato soup your new staple for this fall and winter? We think so, and here’s why. Jason and I received an invite to our friends annual pumpkin party this last weekend and were told to make something with pumpkin. It was requested that I make Paula Deens pumpkin gooey cake. No problem. I love it and it’s become a staple in our Thanksgiving meals. It even replaces the pumpkin pie! But we also wanted to bring a savory dish as well. Our first thought was pumpkin and potato mash. A side dish Jason grew up with. But as we cooked every thing and started to put it together we noticed that it was looking and tasting like a great soup. So we added some vegetable stock to thin it out a bit and next thing you know we had an amazing soup! Jason also added a bit of our Home Wrecker hot sauce for a little surprise. At the party people were practically licking their bowls, or was that just us?! We recreated the recipe here. It’s easy and very un-fussy. The hardest part is cutting up the pumpkin. But it’s worth it as you get to roast the seeds! With fall and winter settling in remember your new best friend, pumpkin and potato soup. It’s the perfect starter or side dish with a grilled turkey and cheese sandwich.
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