As the leaves start to turn and the air gets a little crisper, there’s nothing quite like a warm bowl of soup to embrace the changing seasons. One of my all-time favorites is Pumpkin and Sweet Potato Soup. Not only is it creamy and flavorful, but it’s also a delightful way to boost your veggie intake while getting cozy at home. I still remember the first time I made this recipe; I had a mishap where I grabbed cayenne pepper instead of cinnamon. Let’s just say my soup was a surprise, to say the least!
What Makes This So Good
- Nourishing ingredients: Filled with vitamins and minerals thanks to the pumpkin and sweet potatoes.
- Creamy texture: The coconut milk gives it a rich creaminess that feels indulgent.
- Simple and quick: This recipe comes together in about 30 minutes, perfect for busy weeknights.
Ingredients
- 2 cups (480 ml) pumpkin puree
- 2 cups (300 g) sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil (for sautéing)
Smart Swaps
- For a dairy-free option, coconut milk is perfect, but you can also use almond milk or cashew cream.
- If you need a low-carb version, substitute sweet potatoes with cauliflower.
- Fresh ginger can replace ground ginger for a more aromatic kick.
Sourcing Tips
- Look for heavy cans of pumpkin puree; a good brand should have a consistent color without layering.
- When picking sweet potatoes, choose ones that are firm with no soft spots or blemishes.
Directions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is soft and translucent (about 3–4 minutes).
- Stir in the diced sweet potatoes and cook for a few minutes until they just start to soften.
- Add the pumpkin puree, vegetable broth, ground ginger, cinnamon, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 20–25 minutes, or until the sweet potatoes are tender (they should pierce easily with a fork).
- Use an immersion blender to blend the soup until smooth. If you don’t have one, you can carefully transfer it to a standard blender in batches.
- Stir in the coconut milk and adjust seasoning as needed. Serve warm in your favorite bowl!
Pro Tips
- Make-Ahead: This soup keeps well in the fridge for up to 5 days. You can batch cook and freeze portions for later.
- Transport: Pour the soup into a thermos for an easy lunch on the go.
- Variations:
- Add a dash of nutmeg for an extra fall flavor.
- Top with roasted pumpkin seeds for added crunch.
- Incorporate some sautéed kale for added greens.
Serving Ideas
Enjoy your soup with some crusty whole-grain bread or a fresh salad for a complete meal.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stovetop over medium heat until warmed through. You can add a little extra vegetable broth if it’s too thick.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes! Just make sure to cook and puree the pumpkin until smooth before adding it to the soup.How can I thicken the soup?
You can add more sweet potatoes or a small amount of cornstarch mixed with water to achieve your desired consistency.Is this soup gluten-free?
Absolutely! All the ingredients used are gluten-free.
As the chilly evenings come rolling in, this Pumpkin and Sweet Potato Soup is sure to warm the cockles of your heart! Enjoy making it as much as I do!
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Pumpkin and Sweet Potato Soup
Embrace the changing seasons with this creamy and flavorful Pumpkin and Sweet Potato Soup, packed with nourishing ingredients.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 2 cups (480 ml) pumpkin puree
- 2 cups (300 g) sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is soft and translucent (about 3–4 minutes).
- Stir in the diced sweet potatoes and cook for a few minutes until they just start to soften.
- Add the pumpkin puree, vegetable broth, ground ginger, cinnamon, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 20–25 minutes, or until the sweet potatoes are tender (they should pierce easily with a fork).
- Use an immersion blender to blend the soup until smooth. If you don’t have one, you can carefully transfer it to a standard blender in batches.
- Stir in the coconut milk and adjust seasoning as needed. Serve warm in your favorite bowl!
Notes
Make-Ahead: The soup keeps well in the fridge for up to 5 days and can be frozen for later. Pour into a thermos for easy transport.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan