Pumpkin Sweet Potato Soup
This Pumpkin Sweet Potato Soup is a rich, creamy, and velvety blend of roasted pumpkin, sweet potatoes, and warm spices. It's the perfect comforting dish for chilly days, packed with vitamins and antioxidants. The natural sweetness of the sweet potato balances the earthy pumpkin, while a touch of cinnamon and nutmeg adds warmth. This soup is easy to prepare and can be enjoyed as a light meal or a starter for a festive dinner.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Soup
Cuisine American, Vegetarian
Servings 4 Servings
Calories 280 kcal
Calories: 280 kcal Carbohydrates: 32 g Protein: 4 g Fat: 14 g
For the Soup 1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 400 g pumpkin, peeled and diced 300 g sweet potato, peeled and diced 4 cups vegetable broth 1/2 cup coconut milk or heavy cream 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1 tbsp maple syrup or honey optional, for extra sweetness
Pumpkin Sweet Potato Soup
Sautéing the Aromatics Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté for 3-4 minutes until soft.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Cooking the Vegetables Add the diced pumpkin and sweet potato to the pot.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and let it simmer for 20-25 minutes until the vegetables are soft.
Adding the Finishing Touches Return the blended soup to low heat and stir in the coconut milk, cinnamon, nutmeg, and maple syrup if using.
Serving Ladle the soup into bowls, garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of coconut milk.
Keyword Comfort Food, Creamy soup, Fall recipe, pumpkin soup, Sweet potato soup