Is there anything more perfect on a gray, cold day than a delicious, warming soup? And since we are already in the middle of the dark and cold half of the year, I have a tasty recipe for pumpkin soup with potato and meatballs for you. This Hokkaido pumpkin soup is wonderfully creamy and tick. Even it’s made without heavy cream or coconut milk. Plus, it comes with flavorful meatballs and toasted garlic bread. That is just a perfect combination of flavors and textures if you ask me. And here’s how to make this healthy comfort meal.skip to recipe
Creamy Pumpkin Soup With Potato
The creamy pumpkin soup with potato is super easy to make. In fact, you only need few ingredients, which by the way are all vegan. So, if you are vegetarian or even vegan, at least this part of the recipe is also suitable for you.
To get a nice creamy pumpkin soup, you don’t even need cream or coconut milk. Actually, the potatoes in the soup are already enough to create a nicely creamy, thick soup. Nevertheless, I like to add some vegan soy cooking cream at the end. The brand “Alpro” even has a super low-calorie version that I use regularly for all sorts of recipes. But instead of the soy cream, you can also use oat cream or reduced-fat dairy cooking cream.
Aside from that, you’ll need the following ingredients for your pumpkin soup with potato:
- 300 to 400 grams of Hokkaido pumpkin (~ 11 to 14 oz)
- 2 large carrots
- 300 grams of peeled potatoes (~11 oz)
- one onion or two shallots and one large clove of garlic
- one teaspoon of olive oil
- 350 to 400 ml vegetable broth (1 1/3 to 1 2/3 cups) depending on how thick you want your soup to be
- 100 grams of fat-reduced soy cooking cream (1/3 cup + 1 tbsp) – for alternatives see above
- salt and pepper
How to cook a creamy pumpkin soup with potato?
First, you need to do a little bit of chopping. To do this, first grab your Hokkaido pumpkin and wash it thoroughly. Then cut it in half and scrape out the seeds. Put a large bowl on a kitchen scale and start cutting the pumpkin into small cubes of about 1 to 2 cm. Put them directly into your bowl and do this until you have 300 to 400 grams (11 to 14 oz) of pumpkin cubes in there. Next, peel the carrots, cut them in half lengthwise and slice them. Then, go for the potatoes, peel them and cut them into small cubes.
Now you can heat a large pot and peel and finely dice the onion and garlic. Add a teaspoon of olive oil to the pot along with the onions and garlic and sauté over medium-high heat for one to two minutes until translucent. Then you can add the rest of the vegetables and some salt and sauté everything for a few minutes before adding the vegetable broth.
Reduce the heat a bit and let the soup simmer with the lid closed for 20 to 30 minutes. As soon as the potatoes are soft, the carrots and the pumpkin will be soft, too. Now reduce the heat to the lowest setting and thoroughly and carefully blend the veggies with an emergency blender to a creamy, thick soup. Finally add the soy cream and season to taste with some salt and pepper. And here you go! You already have a delicious creamy pumpkin soup with potato.
What goes well with pumpkin soup?
Even though this dish is quite filling for a soup due to the potatoes and pumpkin, it’s clearly missing a source of protein. And that’s why I like to serve my pumpkin soup with ground beef. The tangy, hearty flavor of ground beef is a perfect match for the creamy, buttery, sweet-tasting soup. To serve it as a chowder for the pumpkin soup, I like to prepare the ground beef as meatballs. And to keep it as simple and healthy as possible, we simply bake these Meatballs in the oven.
And here’s what you need to make those yummy, healthy meatballs:
- 400 grams of 95% lean ground beef (14 oz)
- one egg
- two finely diced garlic cloves
- 25 grams of oat flour or breadcrumbs
- fresh, dried, or frozen parsley
- salt, pepper, paprika powder
Here’s how to make pumpkin soup with meatballs!
While your soup is already cooking on the stove, you still have plenty of time to prepare these delicious little meatballs. Frist, preheat the oven to 400°F (200°C). Take your bowl, which you used before, and put all the ingredients in it. Mix everything thoroughly with a spoon or your hand until you have a well combined mixture. Then take a small ice cream scoop or two spoons and divide the mixture into small portions which you can from into balls. Place them on a baking tray lined with parchment paper. Once you’re done with this, you can put the meatballs in the oven for 15 to 20 minutes, depending on their size and how crispy you like them to be. (PS: try to make small ones since they are served with the soup.)
Of course, the amount of Meatballs will be a bit much for most. However, the remaining meatballs store very well for a day or two in the refrigerator and can be enjoyed the next day as a snack or as a protein component in lunch. So go ahead and make the whole batch and save the remaining meatballs for the next day.
What kind of bread goes well with pumpkin soup?
Honestly? What would pumpkin soup be without some crispy bread dipped in this delicious creaminess? In my childhood, there were always toasted white bread cubes, which were thrown into the soup. Back then, by the way, the bread was the only thing I liked about this dish. But even today I think that a crusty bread shouldn’t be missing with a pumpkin soup.
Nowadays I like to choose some whole wheat bread like my self-made 100% whole wheat no-knead bread or some self-bought wholegrain bread from the grocery store.
To make this a bit more exciting in terms of taste, let’s make a delicious garlic bread. For this, take two garlic cloves and place them unpeeled on the tray with the meatballs. Leave them in the oven for about 10 minutes and then take them out. By now they should be quite soft and the insides should be easy to squeeze out of the skins. Now you can crush the soft garlic cloves with a knife on your two bread slices and spread them well. Then you can use a kitchen brush or oil spray bottle to spread some olive oil on top as well as a pinch of coarse sea salt. Put the garlic breads in the oven for the last 10 minutes so that they get nicely crispy.
Anymore questions to this creamy pumpkin soup with meatballs and toasted garlic bread?
It’s best to use a Hokkaido pumpkin. It has the advantage that it does not need to be peeled and it provides an intense flavor as well as a delicious creaminess.
Pumpkin soup is certainly suitable for many garnishes. But meatballs taste especially good with it. Their hearty, meaty taste is a great complement to the creamy, buttery, slightly sweet soup. Plus, the size and shape are great to serve and eat with the soup.
Instead of regular meatballs, you can use a vegan ground meat substitute. Either ones that are already formed into balls or just a regular vegan ground beef. You can just fry that and serve it on top of the soup. Or you can make your own vegan meatballs, for example based on kidney beans. If you want me to make a recipe for this, feel free to let me know in the comments.
Of course, any bread goes well with pumpkin soup. From white bread to toast to whole grain alternatives. However, I advise you to choose the whole-grain alternative, as it satiates better and provides more nutrients
Healthy Comfort Food
Even if it sounds like an elaborate recipe, this creamy pumpkin soup with potato and meatballs is a really simple recipe. Although we have to take care of different components, we can always prepare one step at a time. And in the end, everything will be ready at the same time.
As always, I hope you like the recipe. If you’ve tried it, I’d really appreciate a review and your comments about it under this post. And if you post your pumpkin soup on your Instagram story, be sure to tag me (@julesbalancedrecipes)!
Have fun trying it out and bon appétit,
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Creamy Pumpkin Soup With Potato And Meatballs
- oven and baking tray
- emergency blender
- 300 – 400 g Hokkaido pumpkin (~11 – 14 oz)
- 2 large carrots
- 300 g peeled potatoes (~11 oz)
- 1 onion
- 1 clove of garlic
- 1 tsp olive oil
- 350 – 400 ml vegetable broth (1⅓ to 1⅔ cups)
- 100 g low fat non dairy cooking cream e.g. soy, oat or regular cooking cream
- salt, pepper
- 400 g 95% lean ground beef (14 oz)
- 1 egg
- 2 cloves of garlic
- 25 g oat flour or breadcrumbs (1 oz)
- fresh, dried, or frozen parsley
- salt, pepper, paprika powder
- 1-2 cloves of garlic
- 2 slices whole wheat bread
- 1 tsp olive oil
Step 1: Pumpkin Soup with Potato
- Wash the Hokkaido pumpkin thoroughly, cut in half and scrape out the seeds. Cut 300 to 400 grams (11-14oz) of the flesh into cubes about 1 to 2 cm. Peel carrots, cut in half lengthwise and slice. Finely dice the peeled potatoes.
- Heat a pot, meanwhile peel and finely dice onion and garlic. Sauté together with a teaspoon of oil and a pinch of salt over medium-high heat until translucent. Add remaining vegetables and sauté for three to four minutes. Add vegetable broth, reduce heat and simmer withlid on for 25 to 30 minutes.
Step 2: Meatballs
- Preheat the oven to 400°F (200°C).
- Put all ingredients in a bowl and mix thoroughly with your hands or a spoon. Divide meat in little portions byusing a small ice cream scoop or two spoons. Shape them into balls about 3 to 5cm in size and place them on a baking sheet lined with parchment paper. Bake meatballs for 15 to 20 minutes.
Step 3: Garlic Bread
- Roast the unpeeled garlic cloves together with the meatballs in the oven for 10 minutes until soft. Take out and squeeze the soft garlic out of the skin.
- Put garlic on the bread, crush it with a knife and spread it as evenly as possible on the bread. Spread olive oil sparingly on the bread, sprinkle with a little salt and place breads in the oven with for the last 10 minutes.
Step 4: Blend and Serve the Soup
- Once potatoes and vegetables are soft, reduce heat to lowest setting and gently blend soup with an emergency blender until smooth. Stir in soy cream and season to taste with salt and pepper.
- Divide pumpkin soup between two (or three) plates, place half or ⅔ of the meatballs on top of both plates and serve along with the bread. (Remaining meatballs can be stored in the refrigerator for a day or two and used as a snack or otherwise).
- calories: 599 kcal
- fat: 16 g
- carbohydrates: 69 g
- protein: 37 g