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


  1. Preheat the oven to 400°F degrees.
  2. Cut the Kabocha squash in half and scoop out the seeds. Slice the squash into half-moons.
  3. 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.
  4. Roast the squash about 30 minutes, until it is tender and starting to brown. Remove the baking sheet from the oven and set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Serve hot topped with crushed potato chips and/or crumbled bacon.
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Yield: 10

Erika Penzer Kerekes
Food Blogger
In Erikas Kitchen

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