Ingredients

The following ingredients have 4 Servings
  • 2 tbsp. unsalted butter (or olive oil)
  • 1 large potato (peeled and diced)
  • 1/2 large yellow onion (diced)
  • 4½ cups chicken stock (or vegetable stock)
  • 15 ounce pumpkin puree (not pumpkin pie filling)
  • salt and pepper to taste
  • 1/4 tsp nutmeg
  • 1/2 cup heavy cream
  • 1/2 cup milk (2% or whole)
  • 2 tbsp pistachios for garnish (optional)

Instruction

  • In a large pot over MEDIUM heat, melt the butter. Add potatoes and onions, cook stirring occasionally, until the onion is translucent about 10 minutes. Add the stock and bring to a boil. Cover, reduce heat to LOW and simmer until the potatoes are tender, about 15 minutes.
  • Stir in the pumpkin. Increase heat to MEDIUM-HIGH and bring mixture to a boil, then reduce heat to simmer and cook for an additional 10 minutes. Using an immersion blender, process until smooth. OR working in batches, transfer to a blender and pulse to puree. Add the nutmeg and salt and pepper to taste.
  • Stir in the milk and cream and heat thoroughly. Serve hot.