Description
A warming and nutritious pumpkin sweet potato soup that combines the natural sweetness of roasted vegetables with aromatic spices for a comforting meal.
Ingredients
Scale
- 2 medium brown/yellow onions
- 1 tablespoon olive oil
- 550gm pumpkin (peeled, cubed)
- 550gm sweet potato (peeled, cubed)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- Salt and pepper to taste
- Coconut cream for drizzling
- Fresh herbs for garnish
- Toasted pumpkin seeds for garnish
Instructions
- Step 1: Prep Vegetables – Peel and finely slice onions. Peel and cut pumpkin and sweet potato into small, uniform cubes for even cooking.
- Step 2: Sauté Onions – In a large saucepan over medium heat, cook onions in olive oil for 2-3 minutes until softened and fragrant.
- Step 3: Add Vegetables and Spices – Add cubed sweet potato, pumpkin, cinnamon, and cumin. Stir until vegetables are well coated with spices. Cook for 1 minute.
- Step 4: Simmer – Add vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are fork-tender.
- Step 5: Blend – Use an immersion blender to blend soup until completely smooth. Alternatively, use a food processor or blender in batches.
- Step 6: Adjust Consistency – Check consistency and add extra stock or water if you prefer a thinner soup. Season with salt and pepper to taste.
- Step 7: Serve – Ladle into bowls and optionally drizzle with coconut cream. Garnish with fresh herbs or toasted pumpkin seeds.
Notes
- Cut vegetables into uniform 1-inch cubes to ensure even cooking and consistent texture throughout the soup
- Toast your spices in the pan for 30 seconds before adding liquid to intensify their flavors and aroma
- For extra richness, roast the pumpkin and sweet potato in the oven at 400°F for 25 minutes before adding to soup
- Make coconut cream drizzle by chilling a can of coconut milk overnight and whipping the thick cream that separates
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 95 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin sweet potato recipe, pumpkin soup, sweet potato soup, vegetarian soup, healthy soup, fall recipes