Sweet Potato Pumpkin Soup

Why This Sweet Potato Pumpkin Soup?

This Sweet Potato Pumpkin Soup is perfect for those cool, cozy evenings when you crave something comforting, nutritious, and flavorful. With the creamy sweetness of sweet potatoes and pumpkin, combined with warm spices, it’s both satisfying and easy to prepare.

Reasons You’ll Love This Sweet Potato Pumpkin Soup:

• Nutrient-Rich: Packed with vitamins A and C from sweet potatoes and pumpkin, plus a healthy dose of fiber.
• Comforting and Cozy: The warmth of the spices makes this a perfect fall or winter soup.
• Easy to Make: Minimal ingredients and effort for maximum flavor.
• Dairy-Free & Vegan: Perfect for those with dietary restrictions.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Course: Main Course
Cuisine: Vegetarian

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• 1 cup pumpkin puree (or fresh pumpkin, cooked and cubed)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 4 cups vegetable stock
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish

Directions:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 3-4 minutes.
2. Add the Vegetables: Add the cubed sweet potatoes and pumpkin to the pot. Stir in the cumin, coriander, cinnamon, and smoked paprika, cooking for 1-2 minutes until the spices become aromatic.
3. Simmer: Pour in the vegetable stock and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Blend: Use an immersion blender or transfer the soup to a blender, and blend until smooth. Adjust seasoning if necessary.
5. Serve: Ladle the Sweet Potato Pumpkin Soup into bowls, and garnish with fresh herbs. Serve hot and enjoy!

Kitchen Equipment Needed:

• Large pot
• Blender or immersion blender
• Wooden spoon

Tips for Success:

• Roast the Vegetables: For added depth of flavor, you can roast the sweet potatoes and pumpkin before adding them to the soup.
• Adjust Spice Levels: Add more smoked paprika for a smoky kick, or a pinch of cayenne if you want some heat.
• Creamy Texture: If you prefer a creamier soup, add coconut milk or almond milk toward the end of cooking.

Storage Information:

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: This soup freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Sweet Potato Pumpkin Soup

This soup is perfect for those cool, cozy evenings when you crave something comforting, nutritious, and flavorful. With the creamy sweetness of sweet potatoes and pumpkin, combined with warm spices, it’s both satisfying and easy to prepare.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Vegetarian

Servings 4

Equipment

• Large pot
• Blender or Immersion Blender
• Wooden spoon

Ingredients

  

• 1 tablespoon olive oil
• 1 onion diced
• 2 garlic cloves minced
• 1 large sweet potato peeled and cubed
• 1 cup pumpkin puree or fresh pumpkin, cooked and cubed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 4 cups vegetable stock
• Salt and pepper to taste
• Fresh herbs parsley or cilantro for garnish

Instructions

 

• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 3-4 minutes.
• Add the Vegetables: Add the cubed sweet potatoes and pumpkin to the pot. Stir in the cumin, coriander, cinnamon, and smoked paprika, cooking for 1-2 minutes until the spices become aromatic.
• Simmer: Pour in the vegetable stock and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
• Blend: Use an immersion blender or transfer the soup to a blender, and blend until smooth. Adjust seasoning if necessary.
• Serve: Ladle the soup into bowls, and garnish with fresh herbs. Serve hot and enjoy!

Notes

Roast the Vegetables: For added depth of flavor, you can roast the sweet potatoes and pumpkin before adding them to the soup.
Adjust Spice Levels: Add more smoked paprika for a smoky kick, or a pinch of cayenne if you want some heat.
Creamy Texture: If you prefer a creamier soup, add coconut milk or almond milk toward the end of cooking.