Name: Pumpkin and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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)

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan