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–+ servings

Cozy Up with the Best Pumpkin Sweet Potato Soup

This Pumpkin Sweet Potato Soup is a comforting dish that balances sweet and savory flavors, perfect for autumn.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Can substitute with coconut oil.
  • 1 medium yellow onion Shallots can be used as an alternative.
  • 3 cloves garlic Fresh garlic is preferred.
  • 1 thumb-sized piece ginger Ground ginger can be used if fresh is unavailable.
  • 1 teaspoon ground cumin Coriander could be used as a substitute.
  • 1 teaspoon ground coriander Replace with fennel seeds for a unique twist.
  • 1 teaspoon ground cinnamon Nutmeg can be used as a substitute.
  • 1 teaspoon ground nutmeg Omit if not available.
  • 1 pinch cayenne pepper Optional; omit for milder soup.
  • 4 cups vegetable broth Chicken broth can be used for non-vegetarian versions.
For the Soup
  • 1 can pumpkin puree Fresh pumpkin can be roasted and pureed as a substitute.
  • 2 medium sweet potato Can be replaced with butternut squash.
  • 1 medium apple Granny Smith or Honeycrisp preferred.
  • to taste salt Essential for seasoning.
  • to taste black pepper Essential for seasoning.
  • 0.5 cup heavy cream Can substitute with coconut milk.
For Toppings
  • 0.25 cup toasted pumpkin seeds Enhance texture.
  • to taste croutons Adds a crispy element.
  • to taste cream Drizzle for richness.
  • to taste cilantro/parsley Offers a fresh note.

Equipment

  • Large Pot
  • high-speed blender
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Chop onion, mince garlic, grate ginger, peel and cube sweet potatoes, and chop apple.
  2. Heat olive oil in a pot, sauté onion until translucent, add garlic, ginger, cumin, coriander, cinnamon, and cayenne, cooking until fragrant.
  3. Pour vegetable broth, pumpkin puree, sweet potatoes, and apple into pot. Season with salt and pepper, bring to a boil, then simmer for 20-25 minutes until sweet potatoes are tender.
  4. Blend the soup until smooth, either in a high-speed blender or using an immersion blender.
  5. Return blended soup to pot, stir in cream or coconut milk, adjust seasoning as needed, and let it warm through for 5-10 minutes.
  6. Ladle into bowls and add desired toppings like pumpkin seeds, croutons, cream, or herbs.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 8000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store soup in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently.

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