1-Gather and Prep Your Ingredients: Begin by preparing all components to ensure smooth sailing. Peel and cut 2 Russet potatoes into cubes, dice 1 small yellow onion, and mince 3-4 cloves of garlic. This initial setup takes just a few minutes and sets the stage for the rest of the process.

2-Sauté the Base: Heat 3 tablespoons of unsalted butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant, about 5 minutes. This step builds a flavorful foundation that makes the soup irresistible.

3-Boil and Blend the Potatoes and Pistachios: Boil the cubed potatoes in 4 cups of chicken or vegetable broth until tender, which takes around 15-20 minutes. Once done, reserve the potatoes and broth. In a blender, first process 1/3 cup of unsalted shelled pistachios until finely ground, then add the potato mixture for a smooth blend.

4-Combine and Simmer: Mix the blended pistachios and potatoes with the sautéed onions and garlic, the reserved broth, 15-ounce can of pumpkin puree, and spices including 1 teaspoon of nutmeg, 1/2 teaspoon each of cardamom and turmeric, and a pinch of paprika. Blend everything until smooth, then return it to the pot. Simmer on low heat, gradually adding the remaining 2 cups of broth to reach your desired consistency, and stir in 1/4 cup of sour cream if you’re using it for extra creaminess.

5-Finish and Serve: Season with salt and pepper to taste, and let the soup warm through for a few more minutes. For a pro tip, if you don’t have a traditional blender, try a food processor or immersion blender to get that silky texture. Serve warm, garnished with parsley, green onions, and crushed pistachios. If you’re looking for more potato-based ideas, check out our garlic butter steak and potatoes recipe for inspiration.