A Creamy Little Potato Pumpkin Soup that uses versatile little potatoes and sugar pumpkin, perfect for your holiday table!

15 mins
25 mins


  • Large pot
  • Blender


  • 1 Tbsp butter
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 1 lb sugar pumpkin, peeled and diced
  • 1 lb Little Potatoes, halved
  • 3 cups chicken or vegetable stock
  • (To taste) salt and pepper
  • 1 pinch red pepper flakes
  • 1 pinch nutmeg
  • 1 tsp ginger powder
  • 1/2 cup half-and-half or light cream
  • (To garnish) pumpkin seeds


  • Step 1

    In a large pot melt the butter over medium heat and sauté the garlic and the onions until translucent. Add the pumpkin, potatoes and stock.

  • Step 2

    Bring up to a simmer, add the red pepper flakes, nutmeg, salt, pepper and ginger powder and stir well. Let simmer for 15 to 20 minutes, or until the potatoes and pumpkin are very soft.

  • Step 3

    Purée with a hand blender or blender until smooth. There may be still some skins that don’t blend and that adds a nice texture.

  • Step 4

    Add the cream and return to heat. Serve hot and garnish with pepitas and fresh ground black pepper.