Pumpkin & Sweet Potato Soup Recipe
Are you looking for a cozy and easy fall recipe? This Pumpkin & Sweet Potato Soup is perfect for chilly days. With just a few ingredients, you can whip up a warm and comforting meal in no time. It’s hearty, healthy, and full of rich fall flavors like pumpkin and sweet potatoes.
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Servings: SERVINGS
Calories: 175kcal
Ingredients
- 1 medium sugar pumpkin
- 1-2 large sweet potatoes
- 1 large red bell pepper
- 3-4 Roma tomatoes
- 1 medium onion. I used yellow onion but white or red works as well.
- 1 whole garlic bulb
- Spices: I added paprika cinnamon, and nutmeg. All of them add a touch of heat and spice, which compliments the soup well.
- 1 cup vegetable Stock: You can substitute for chicken stock if is preferred
- Extra virgin olive oil; for drizzling
- ⅓ cup heavy cream adds creaminess to the soup. Vegan substitute: coconut cream.
- Pumpkin Seeds optional
Instructions
Prepare and roast the veggies
- Wash and peel the sweet potato and the pumpkin. Scoop out the pumpkin seeds, then chop them into rough chunks.
- Peel and chop the onion and garlic. You can also roast the garlic whole and then squeeze it into the blender. It’s up to you!
- Roughly chop tomatoes and red pepper. Arrange the chopped veggies in a baking dish or sheet pan in a single layer.
- Sprinkle it with olive oil (2 Tbsp.), add paprika, nutmeg, and cinnamon, and season generously with salt and pepper. Toss until you mixed well.
- Preheat the oven and bake them at 350 Fahrenheit. Bake for 40-50 minutes until the veggies are soft and fork-tender and the edges are slightly caramelized.
Blend it
- Using your blender, add all the roasted veggies. Blend it until creamy. Always make sure that, according to the manufacturer of your blender, you should avoid hot liquid. If that is the case, just wait a bit to cool it down before blending. Safety first!
- Purée until smooth and transfer to a large pot. Place the pot on the stove and add vegetable stock (or chicken stock) and heavy cream.
- Cover the pot with a lid and cook on medium heat for 5-10 minutes, stirring regularly. taste for salt and pepper or any other spices you desire to add. I kept it simple as is, and the soup shines. But if you want, you can add some more nutmeg and cinnamon.
- If the soup is too thick, add more stock as needed until the desired consistency is reached. And voila! You will end up with a smooth, thick, delicious-looking pumpkin sweet potato soup!
Garnish & Serve
- To make this soup extra spectacular, I drizzled some cream and topped it with some pumpkin seeds. They go perfectly together with this creamy pumpkin and sweet potato soup. The soup pairs perfectly with a piece of toasted cheesy bread.
Nutrition
Calories: 175kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 1133mg | Fiber: 4g | Sugar: 12g | Vitamin A: 28728IU | Vitamin C: 62mg | Calcium: 83mg | Iron: 2mg