There’s something irresistibly comforting about a warm bowl of soup on a chilly day, and this Sweet Potato Pumpkin Soup is the epitome of cozy. Imagine a velvety blend of sweet potatoes and pumpkin, mingling with aromatic spices to create a symphony of flavors. This dish isn’t just a meal; it’s an embrace in a bowl. Inspired by the hearty soups that warm hearts and homes during autumn, it’s perfect for family dinners, meal prepping, or simply savoring a quiet moment by yourself.
This soup carries the warmth of tradition, rooted in the rich history of fall harvests, where pumpkins and sweet potatoes symbolize abundance and nourishment. Whether you’re enjoying it during a crisp autumn evening or seeking comfort on a gray winter day, this recipe will quickly become a household favorite.
Why You’ll Love This Recipe:
- Rich in flavor: A perfect harmony of sweet and savory notes.
- Nutritious: Packed with vitamins A and C, fiber, and antioxidants.
- Simple to make: Easy steps make this a no-fuss recipe for any day.
- Versatile: Ideal for meal prepping and customizable with toppings.
- Seasonal: Highlights the best of fall and winter produce.
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced
- 1 ½ cups pumpkin puree
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
How to Make Sweet Potato Pumpkin Soup:
Step-By-Step Instructions
Step 1: Sauté the aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring occasionally, until they’re soft and fragrant. This is the base that will add depth to your soup’s flavor.
Step 2: Cook the sweet potatoes
Toss in the diced sweet potatoes and stir them with the onions and garlic for a few minutes. This helps to build flavor before adding the liquid ingredients.
Step 3: Add spices and broth
Sprinkle in the cumin, smoked paprika, and nutmeg. Stir to coat the vegetables evenly, allowing the spices to bloom and release their aromas. Pour in the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 4: Simmer until tender
Let the soup simmer for about 20–25 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
Step 5: Blend until smooth
Carefully use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy and returning it to the pot.
Step 6: Add the coconut milk
Stir in the coconut milk to give the soup its luxurious texture and subtle sweetness. Heat through for a few minutes without letting it boil. Taste and adjust the seasoning with salt and pepper.
Step 7: Serve and garnish
Ladle the soup into bowls and garnish with a swirl of coconut milk, a sprinkle of smoked paprika, or even some toasted seeds for crunch.
Helpful Tips:
- Use fresh or canned pumpkin: Both work well, but fresh pumpkin adds an earthy note.
- Make it spicy: Add a pinch of cayenne pepper or chili flakes for a little kick.
- Batch cooking: This soup freezes beautifully, so make extra for future meals.
- Blender safety: If using a traditional blender, allow the soup to cool slightly before blending to avoid steam buildup.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Comfort food
- Diet: Vegan
Notes:
- If you prefer a thinner soup, add more vegetable broth to adjust the consistency.
- Sweet potatoes and pumpkin are naturally sweet, so you may not need much additional seasoning.
Nutritional Information:
(Per serving)
- Calories: Approximately 250
- Protein: 4g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 6g
Frequently Asked Questions:
Can I use roasted sweet potatoes instead of boiled?
Absolutely! Roasting the sweet potatoes before blending will add a caramelized depth of flavor to the soup.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.
What toppings work well with this soup?
Consider adding croutons, pumpkin seeds, a drizzle of olive oil, or a dollop of coconut yogurt for extra flair.
Storage Instructions:
Let the soup cool completely before transferring it to containers. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, simply warm on the stovetop over low heat, stirring occasionally.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other comforting soups:
Conclusion:
This Sweet Potato Pumpkin Soup is more than just a recipe—it’s a celebration of seasonal flavors and comforting traditions. Whether you’re cooking for yourself or your loved ones, this vibrant, creamy soup is sure to bring warmth and joy to the table. So grab your ingredients, embrace the cozy vibes, and let this recipe become a staple in your home.
Print
Sweet Potato Pumpkin Soup
Description
There’s something irresistibly comforting about a warm bowl of soup on a chilly day, and this Sweet Potato Pumpkin Soup is the epitome of cozy. Imagine a velvety blend of sweet potatoes and pumpkin, mingling with aromatic spices to create a symphony of flavors. This dish isn’t just a meal; it’s an embrace in a bowl. Inspired by the hearty soups that warm hearts and homes during autumn, it’s perfect for family dinners, meal prepping, or simply savoring a quiet moment by yourself.
This soup carries the warmth of tradition, rooted in the rich history of fall harvests, where pumpkins and sweet potatoes symbolize abundance and nourishment. Whether you’re enjoying it during a crisp autumn evening or seeking comfort on a gray winter day, this recipe will quickly become a household favorite.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 ½ cups pumpkin puree
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Step 1: Sauté the aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring occasionally, until they’re soft and fragrant. This is the base that will add depth to your soup’s flavor.
Step 2: Cook the sweet potatoes
Toss in the diced sweet potatoes and stir them with the onions and garlic for a few minutes. This helps to build flavor before adding the liquid ingredients.
Step 3: Add spices and broth
Sprinkle in the cumin, smoked paprika, and nutmeg. Stir to coat the vegetables evenly, allowing the spices to bloom and release their aromas. Pour in the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 4: Simmer until tender
Let the soup simmer for about 20–25 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
Step 5: Blend until smooth
Carefully use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy and returning it to the pot.
Step 6: Add the coconut milk
Stir in the coconut milk to give the soup its luxurious texture and subtle sweetness. Heat through for a few minutes without letting it boil. Taste and adjust the seasoning with salt and pepper.
Step 7: Serve and garnish
Ladle the soup into bowls and garnish with a swirl of coconut milk, a sprinkle of smoked paprika, or even some toasted seeds for crunch.
Notes
- If you prefer a thinner soup, add more vegetable broth to adjust the consistency.
- Sweet potatoes and pumpkin are naturally sweet, so you may not need much additional seasoning.