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.
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.
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.