Pumpkin Sweet Potato Soup
This velvety, nutrient-packed pumpkin sweet potato soup offers the perfect balance of sweet and savory flavors that celebrate the season's best ingredients. Whether you're looking for a weeknight dinner solution or an impressive starter for holiday gatherings, this recipe delivers warmth and comfort in every spoonful.
Equipment
- Large Heavy-Bottomed Pot
- Immersion Blender or Regular Blender
Ingredients
Main Ingredients
- 2 cups fresh pumpkin peeled and cubed (can substitute 1 can pure pumpkin puree)
- 2 medium sweet potatoes peeled and cubed (about 3 cups)
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups vegetable broth low-sodium preferred
- 1 cup coconut milk light version works for reduced calories
- 2 tablespoons olive oil
Spices and Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
Garnish
- fresh thyme sprigs for garnish
- toasted pumpkin seeds for garnish
Instructions
- Start by thoroughly washing, peeling, and cubing your pumpkin and sweet potatoes into roughly 1-inch pieces. Keep them similar in size to ensure even cooking.
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onions and sauté for 3-4 minutes until they become translucent.
- Add minced garlic and grated ginger, continuing to cook for another minute until fragrant.
- Add the cubed pumpkin and sweet potatoes to the pot, stirring to coat with the aromatic oil.
- Sprinkle in the cinnamon, nutmeg, cloves, and smoked paprika, stirring continuously for 1-2 minutes to toast the spices slightly.
- Pour in the vegetable broth, ensuring vegetables are fully submerged (add a little water if needed). Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover partially and cook for approximately 20-25 minutes, or until both pumpkin and sweet potatoes can be easily pierced with a fork.
- Remove the pot from heat and allow to cool slightly for safer blending. Using an immersion blender, puree the soup directly in the pot until completely smooth.
- Return the blended soup to low heat and stir in the coconut milk. Gently warm through without boiling, which could cause separation.
- Season with salt and pepper to taste, adjusting spices if needed for your personal preference.
- Serve garnished with fresh thyme sprigs and toasted pumpkin seeds.
Notes
For a deeper flavor profile, substitute butternut squash for pumpkin. Vegans can stick with coconut milk, while those preferring a less tropical note can use unsweetened almond milk or heavy cream for an indulgent twist.
This soup keeps exceptionally well, with flavors often improving overnight as they meld together. Refrigerate cooled soup in airtight containers for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
Pro tip: If using fresh pumpkin, choose sugar or pie pumpkins rather than jack-o'-lantern varieties, as they're significantly less stringy and more flavorful for soups.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 7gFiber: 5gSugar: 9gVitamin A: 380IUVitamin C: 25mgIron: 10mg
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