Idaho® Potato Pumpkin Soup
- 1 pound Idaho® Gold potatoes, unpeeled, roughly chopped
- 1 kabocha squash
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 quart chicken or vegetable stock
- 1 teaspoon ras-el-hanout (Moroccan spice mixture - if unavailable, substitute ½ teaspoon cumin, ¼ teaspoon ground cinnamon and ¼ teaspoon turmeric)
- 2 teaspoons salt, or to taste
- freshly ground pepper
- juice of ½ lemon
- crushed potato chips and/or crumbled bacon, for garnish
- Preheat the oven to 400°F degrees.
- Cut the Kabocha squash in half and scoop out the seeds. Slice the squash into half-moons.
- Spray a baking sheet with nonstick spray, then arrange the squash pieces on the baking sheet in a single layer. Drizzle with 2 Tablespoons of the olive oil.
- Roast the squash about 30 minutes, until it is tender and starting to brown. Remove the baking sheet from the oven and set aside.
- In a large pot, heat the remaining 1 Tablespoon olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes.
- Add the potatoes, roasted squash (with skin), stock, spice mixture, salt and pepper. Bring to a boil, turn down the heat, and simmer until the potatoes are tender, about 20 minutes.
- Using a hand-held immersion blender, puree the soup in the pot until very smooth. Add the lemon juice, taste, and check the seasoning - it may need more salt.
- Serve hot topped with crushed potato chips and/or crumbled bacon.