Pumpkin-Potato Soup Recipe

Pumpkin-Potato Soup was originally published in January 2021

This Kenyan Pumpkin-Potato soup is a delectable recipe that I learned from two lovely Kenyan men named Steve and John, who introduced me to the soup a few years back when I was traveling and camping through southern Africa.

I knew right away the Kenyan style pumpkin-potato soup I was introduced to on this trip would become a fall camping staple for me back home. The cooling temperatures of fall welcome this heavier soup with warming spices and especially of the availability of fresh pumpkin (I don’t like the canned stuff so much). 

Pumpkin-Potato Soup Ingredients

• 1/2 pie pumpkin
• 3 medium red potatoes
• 1/2 red onion
• 4 cloves of garlic
• 3 cups of chicken or veg stock 
• 1 cup of water
• Ras al Hanout or garam masala
• Salt to taste
• Parsley, cilantro, and green onion to garnish
• Chevre (optional) to garnish
• Cumin and clove

Pumpkin-Potato Soup Instructions

Step 1: Roast The Pumpkin

If you have access to an oven: Preheat your oven to 400 and place wedges of pumpkin skin side down on a baking sheet. Make sure and rub each slice of pumpkin in olive oil entirely. Sprinkle a little garam masala (or ras al hanout), cumin, cumin, clove, and salt on top each wedge. Roast in the oven for 30 minutes. 

If not: Place oiled and spiced pumpkin wedges inside a packet of foil and place on the campfire. Bake for about 30 minutes, but do check about every 10 minutes to see if the pumpkin has become soft and the skin easy to peel off. 

If using canned pumpkin: Mix spices in with the canned pumpkin and add it to the pot at step 4.

Step 2: Chop And Boil The Potatoes

After you toss your pumpkin in the oven or on the fire, chop your potatoes. Boil them in hot water until soft (about 10 minutes).

Step 3: Chop The Onion & Garlic

While you’re waiting for your potatoes to boil and pumpkin to roast chop your onion and garlic. If you’ll be adding any additional veggies that are not in this pumpkin potato soup recipe, chop them now. 

Step 4: Add Veggies, Stock, Water, And Spices To Pot 

Take your chopped onion and garlic sautee them in a bit of olive oil until aromatic and turning golden. Then add the chicken (or veggie) stock, water, and spices to the pot and bring to a boil. Once to a boil, reduce to a simmer. 

Step 5: Mash The Roasted Pumpkin & Potatoes

Once the pumpkin is ready, take it and remove the skin and dice it into chunks. Strain the water from the potatoes and toss them into a bowl with the pumpkin chunks. With a potato masher mash the pumpkin and potato together. 

I prefer my pumpkin-potato soup to be velvety smooth so I mash mine until creamy. If you prefer it chunkier, mash for less time.

Step 6: Add Pumpkin & Potatoes To Pot

Once the pumpkin and potatoes are smashed, add the, to the simmering pot.

Step 7: Let Simmer For 30 Minutes

After simmering for 30 minutes, remove your fresh potato pumpkin soup from heat/fire.

Step 8: Garnish & Enjoy Your Pumpkin Potato Soup

Garnish your pumpkin-potato soup with green onions, cilantro, and parsley (and optionally, chevre), and enjoy!

Have Any Questions About This Pumpkin-Potato Soup Recipe?

Ask in the comments section below. 

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