Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 30 minutes |
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
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Ingredients
- 1 large orange pumpkin, such as Cherokee Bush or Cinderella (about 3 to 3 ½ lb)
- 2 lb Yukon Gold potatoes, peeled and roughly cubed
- 12 cups (3 quarts) milk, stock, or water
- 2 tablespoons granulated sugar optional
- 1/2 cup apple cider or apple juice
- 1/2 teaspoon freshly ground nutmeg
- Fine sea salt and fresh ground black pepper
- 1 cup sour cream (optional)
Servings: people
Instructions
- Peel the pumpkin and roughly cut into 1 ½-inch chunks. Toss the cubes in a large pot with the potatoes, milk and sugar. Season to taste with salt and pepper, keeping the right balance of salt and sugar. Each pumpkin is different and the taste varies. I like to start with a little of each, taste, and then add more later if necessary.
- Bring to a boil then reduce heat to maintain a simmer. Add the the apple cider and the nutmeg. Cook, partially covered over low heat for about 30 minutes, or until the pumpkin and potatoes are very soft. Stir from time to time to make sure the milk is not burning at the bottom of the pot.
- Remove the pot from the heat and use a potato masher to mash the potato and pumpkin chunks until smooth. Taste and add salt, pepper, and sugar if necessary. Return the pot to low heat until warmed through.
- Ladle the soup into bowls. Pass the sour cream around and let guest help themselves to a dollop.
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