Warm up this fall with a comforting bowl of Pumpkin Sweet Potato Soup. This delicious recipe is bursting with flavor, easy to make, and perfect for cozy nights in or holiday gatherings.
Why You’ll Love This Recipe?
- Great flavors: The combination of sweet potatoes, pumpkin, and spices creates a rich and savory soup that is sure to please your taste buds.
- Quick prep time: With simple ingredients and easy-to-follow instructions, this soup comes together in no time, making it perfect for busy weeknights or last-minute entertaining.
- Perfect for meal prep: This soup reheats beautifully, so you can make a big batch and enjoy it throughout the week.
Ingredient Notes:
- Butter: Adds richness and flavor to the soup.
- Yellow onion: Provides a savory base for the soup.
- Garlic and ginger: Add depth and warmth to the dish.
- Sweet potato: Adds sweetness and a creamy texture.
- Tomato paste: Enhances the savory notes of the soup.
- Spices: Chili powder, oregano, salt, cumin, and cinnamon add warmth and depth of flavor.
- Pumpkin puree: Adds a creamy, earthy flavor to the soup.
- Vegetable broth: Provides a flavorful base for the soup.
- White wine vinegar: Balances the sweetness of the pumpkin and sweet potato.
- Maple syrup (optional): Adds a touch of sweetness, if desired.
Step-by-Step Instructions:
- In a large pot, melt the butter over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the sweet potato, tomato paste, spices, pumpkin puree, and vegetable broth. Stir to combine.
- Bring the soup to a simmer, then reduce the heat and let it cook until the sweet potatoes are tender.
- Stir in the white wine vinegar and maple syrup, if using. Adjust seasonings to taste.
- Serve hot and enjoy!
Helpful Tips:
- For a smoother soup, use an immersion blender to puree the mixture.
- Add a dollop of sour cream or a sprinkle of chopped fresh herbs for extra flavor.
- This soup freezes well, so you can make a big batch and save some for later.
- Feel free to customize the spices to suit your taste preferences.
Expert Tips for the Best Results:
- Roast the sweet potatoes before adding them to the soup for an extra layer of flavor.
- Use homemade vegetable broth for the best taste.
- Garnish with toasted pumpkin seeds or a drizzle of coconut milk for a fancy touch.
Serving Suggestions:
Pair this Pumpkin Sweet Potato Soup with a crusty bread, a simple green salad, or a side of roasted vegetables for a complete meal. For drinks, try a glass of crisp white wine or a warm cup of apple cider.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup gently on the stovetop, stirring occasionally to prevent sticking.
Frequently Asked Questions:
- Can I use canned sweet potatoes instead of fresh? Yes, you can substitute canned sweet potatoes, but the texture may be slightly different.
- Is it necessary to use maple syrup in this recipe? No, the maple syrup is optional and can be omitted if you prefer a less sweet soup.
- Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker by sautéing the onions, garlic, and ginger in a pan before transferring them to the slow cooker with the remaining ingredients.
Conclusion:
Warm, creamy, and full of fall flavors, this Pumpkin Sweet Potato Soup is a must-try recipe for the season. Give it a try and let us know how you like it! Enjoy and happy cooking!
Print
Pumpkin Sweet Potato Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Sweet Potato Soup is a comforting and flavorful dish perfect for cooler days. The combination of sweet potato, pumpkin, and spices creates a creamy and satisfying soup.
Ingredients
Scale
Soup:
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 ¼ cups)
- 2 teaspoons (~3 cloves) fresh garlic, minced
- ½ tablespoon fresh ginger, finely minced or grated
- 1 ½ pounds sweet potato, peeled and cut into ½ inch cubes (about 5 cups)
- 2 tablespoons tomato paste
- 2–3 teaspoons chili powder, depending on preferred spice level
- 1 ½ teaspoons dried oregano
- 1 ¼ tsp fine kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons maple syrup (optional)
Instructions
- Saute Aromatics: In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cook for another minute.
- Add Sweet Potato and Spices: Stir in the sweet potato, tomato paste, chili powder, oregano, salt, cumin, and cinnamon. Cook for 2-3 minutes.
- Add Pumpkin and Broth: Add the pumpkin puree and vegetable broth. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender, about 20-25 minutes.
- Blend and Serve: Use an immersion blender to blend the soup until smooth. Stir in the white wine vinegar and maple syrup if using. Season with additional salt and pepper if needed. Serve hot and enjoy!
Notes
- You can adjust the spices to suit your taste preferences.
- For a thicker soup, reduce the amount of vegetable broth used.
- Top with a dollop of sour cream or a sprinkle of toasted pumpkin seeds for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg