![](https://cdn.statically.io/img/www.allrecipes.com/thmb/FkQdI4LEVajVb-M95LFA-OxwSEw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5848014-53a12cd352664426be5ed24cb832fb55.jpg)
Ingredients
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7 tablespoons butter, divided
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1 small onion, chopped
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2 ½ cups peeled, cubed pumpkin
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¾ cup peeled, cubed potatoes
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1 ½ cups chicken broth
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¾ cup milk
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salt to taste
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1 pinch ground nutmeg
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½ teaspoon sugar, or to taste
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½ teaspoon lemon juice
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¾ cup heavy cream
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3 slices Italian bread, cubed
Directions
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Heat 4 tablespoons butter over medium-low heat in a pot; add onion and cook until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil; reduce heat, and simmer, covered, until potatoes are soft, 10 to 15 minutes.
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Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return soup to the pot and bring to a boil. Add cream and heat through without boiling.
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Meanwhile, heat remaining butter in a skillet and toast bread cubes in hot butter until browned, 3 to 5 minutes. Serve croutons with soup.
Nutrition Facts (per serving)
454 | Calories |
39g | Fat |
24g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 454 | |
% Daily Value * | |
Total Fat 39g | 49% |
Saturated Fat 24g | 120% |
Cholesterol 121mg | 40% |
Sodium 745mg | 32% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 14mg | 16% |
Calcium 124mg | 10% |
Iron 1mg | 7% |
Potassium 521mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.