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