Nutty Pumpkin Potato Soup

Name: Nutty Pumpkin Potato Soup
Prep time: 35 min
Cook time: 28 min
Total time: 63 min
Yield: 8 servings
Ingredients: 3 large potatoes peeled and cut into 2-inch cubes; 4 cups vegetable broth plus extra reserved; 3 tablespoons butter or olive oil for sauté; 1 medium onion diced; 3 cloves garlic minced; 3/4 cup shelled pistachios unsalted; 1 can (15 oz) pumpkin puree; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper optional; Salt and freshly ground black pepper to taste; 1 cup plain Greek yogurt for tang and creaminess; Fresh parsley chopped for garnish; Crushed pistachios for topping

By Emma

Certified Culinary Professional

Published on 10 February 2026 • Recipe tested & approved

Creamy fall soup blending pumpkin with pistachios and tender potatoes. Savory, nutty notes, silky texture. Comfort bowl for chilly nights with a smooth tang from yogurt. Serves 8 people, easy stovetop prep.

Prep: 35 min

Cook: 28 min

Total: 63 min

Servings: 8 servings

#fall recipes #soups #vegetarian #comfort food #pumpkin #potatoes #nuts

Before You Start

Potatoes and pumpkin together? It sounds odd but it works. Tried this combo a few times before dialing in the pistachios; they bring subtle earthiness and gentle crunch that surprises. The key? Don’t rush boiling; soft but intact potatoes blend better than mush. Onion caramelizing gently provides the sweet backdrop needed here, garlic for warmth. Adding cayenne just hints heat without burning the pumpkin’s softness. Greek yogurt—forgot it once, soup turned plain and heavy. Adding it late gave the texture that extra silkiness with bright flavor punch. Texture control is everything. Thicker gets pasty fast, too thin loses character. Blending hot is tricky—steam can disrupt lids; pulse wisely, don’t let busy blender blowout kitchen ceiling. Garnish with parsley and crushed pistachios forever. This soup evolved out of trying to stretch a butternut stash but pumpkin does just fine. Fall feel dinners made simple. Easy to swap potatoes for parsnips or sweet potatoes if needed. One pot wonders with layers of flavor, no shortcuts.

Ingredients

3 large potatoes peeled and cut into 2-inch cubes
4 cups vegetable broth plus extra reserved
3 tablespoons butter or olive oil for sauté
1 medium onion diced
3 cloves garlic minced
3/4 cup shelled pistachios unsalted
1 can (15 oz) pumpkin puree
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper optional
Salt and freshly ground black pepper to taste
1 cup plain Greek yogurt for tang and creaminess
Fresh parsley chopped for garnish
Crushed pistachios for topping

About the ingredients

Potatoes can vary—Russet is classic for starchiness; Yukon Gold for creaminess. Peeling helps smooth texture but leaving skins on adds body and rustic feel if you’re feeling casual. Broth should be good quality; low sodium lets you control salt better. I prefer vegetable broth but chicken broth works for carnivores. Pistachios must be unsalted and shelled or you’ll over-salt quickly. If no pistachios on hand, toasted cashews are a good substitute but change flavor profile. Butter gives richer depth but olive oil keeps it lighter and dairy-free. Pumpkin puree: canned is standard, fresh roasted pumpkin can swap but you’ll need more seasoning to boost the sweetness. Greek yogurt can be swapped for sour cream or crème fraîche depending on tang and fat content preferences. Parsley garnish cools and brightens—fresh is best; dried parsley is sadly flavorless for this.

Method

Start by washing and peeling the potatoes. Cut into 2-inch chunks. Toss into a large stockpot with 4 cups broth, bring to a boil. Keep an eye; bubbling rising steadily means right temperature. Boil until potatoes fork-tender, usually 10-15 minutes but test early at 8 to catch the perfect softness without mushiness. Don’t drain the broth! It flavors the soup—reserve some, as it’ll reduce to about 1-2 cups.
While potatoes simmer, heat butter or oil in medium pan over medium. Toss in onions and garlic. Stir often. You want translucent onions, soft but not browned, about 6-10 minutes depending on your pan and heat. Aroma will shift from sharp to sweet—warning sign onion is ready.
Blend pistachios first in a high-power blender till coarse crumbs appear. Add cooked potato chunks with slotted spoon (avoid broth here), then pour in the onion-garlic mixture. Pour reserved broth slowly along edges, add pumpkin, spices—smoked paprika, cumin, cayenne—salt and pepper. Blend all till thick and creamy. Hot mixture – blender will get steamy; remove lid vent if possible or pulse to avoid pressure buildup.
Scrape thick puree back to pot. Heat gently on stove, stirring. Slowly add broth 1/2 cup at a time to loosen consistency. Soup should coat a spoon, not run. Taste and adjust salt and pepper here. Rich, layered flavors but don’t over-salt. Once you hit right texture and seasoning, dollop in Greek yogurt. Stir through for silky mouthfeel and slight tang. Yogurt substitutes sour cream or crème fraîche.
Serve soup warm, not scorching. Sprinkle with fresh parsley and crushed pistachios for crunch and color contrast. The green against bright orange is striking. Spoon in and listen for the slight splash sound in the bowl. Comfort and earthiness in every bite.

Cooking tips

Don’t overboil potatoes—check for fork slip, but they shouldn’t fall apart or the soup will feel grainy after blending. Sauté onion and garlic low and slow; translucent and soft is what you want, not browned. Browning shifts flavors but risks bitterness. Pulsing pistachios first prevents dense clumps in blender. Add liquids progressively to help blending without overload. Watch steam buildup when blending hot. Blend intervals prevent explosive lid pops. Soup will be thick—don’t dilute sauces too much or it feels like broth, not soup. Stirring on stove at simmer marries flavors and smooths thickness. Taste for seasoning before adding yogurt; acid and tang shift salt perception so adjust after. Yogurt stirred in last preserves creaminess. Garnishes aren’t just looks; they add textural contrast and fresh herb aroma. Serve just off heat; too hot will mask subtle flavors.

Chef's notes

💡 Potatoes peeled for smooth texture but skins leave rustic body; Russets starchier; Yukon Gold creamier. Watch boil closely; bubbles steady, not wild. Test early at 8 mins or mush later. Reserve broth as thick soup needs thinning later; flavor builds here.
💡 Onions and garlic sauté gently; translucent, soft, avoid browning or bits turn bitter. Aroma shifts from sharp to sweet signal inside. Medium pan, medium heat, slow stir best. Garlic fragmented pieces cook faster; watch closely. Soft base means better blending.
💡 Pistachios pulse first create crumb texture; prevents dense chunks in blender. Add potato chunks separate from broth avoids too watery puree. Blend hot mix carefully; steam pressure risk. Lift lid edges or pulse blender so lid doesn’t pop with steam bursts.
💡 Soup thickness crucial; add broth 1/2 cup at a time while reheating. Coat spoon texture, not watery or pasty flow. Adjust salt, pepper last before yogurt. Too salty creeps in with broth variations. Yogurt added late keeps silkiness intact; can swap sour cream or crème fraîche for tang/fat changes.
💡 Serve off heat; too hot masks flavors. Garnish with fresh parsley and crushed pistachios for contrasting crunch and color. Green on bright orange looks sharp visually. Listen for slight splash sound spoon makes in bowl; signals good consistency, comfort in every bite.

Common questions

Can I swap pistachios for other nuts?

Yes, toasted cashews best substitute. Flavor changes—less earth, more cream. Avoid salted nuts; oversalts easy. Almonds or walnuts would shift profile. Texture changes a bit but still crunchy topping option.

What if soup too thick or thin after blending?

Add reserved broth in small bits; stir and test. Too thin—simmer gently to reduce volume. Thickness varies with potatoes used. Russets thicken more; Yukon Gold milder. Repeat adjustment till spoony coat achieved.

How to avoid blender steam issues?

Pulse short bursts. Lid lifted edge vents steam pressure. Hot blend tricky. Slow intervals prevent lid blowoff. Don’t fill blender too full or overheat. Let mixtures cool slightly if needed before blending big batches.

Best way to store leftovers?

Fridge in airtight container up to 3 days. Reheat gently on stovetop. Freezing possible but texture may separate; stir well when thawed. Yogurt swirls might separate with freezing; can add fresh after warming again.