Introduction
Hello, soup lovers! Today, I’m serving up a cozy bowl of goodness with my Sweet Potato Pumpkin Soup. It’s that time of year when I crave something warm, hearty, and packed with flavors. This soup is a perfect blend of sweet potatoes and pumpkin, spiced just right to chase away any chill. You won’t believe how comforting a single bowl can be!
Why you’ll love this recipe
If you’re anything like me, you enjoy a recipe that’s as simple as it is satisfying. What I love about this Sweet Potato Pumpkin Soup is how it combines everyday ingredients to create something that feels special. It’s creamy, with a hint of sweetness and just the right amount of spice from the cumin and smoked paprika. Plus, it’s incredibly versatile — perfect for a family meal or a cozy dinner-for-one with leftovers ready for tomorrow. Trust me, even picky eaters will be asking for seconds!
Ingredients
- 2 medium sweet potatoes
- 1 ½ cups pumpkin puree
- 1 large onion
- 3 garlic cloves
- 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
Step-by-step instructions
Start cooking the basics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring occasionally, until they become soft and their aroma fills your kitchen — it’s like a warm hug!
Add sweet potatoes
Toss in the diced sweet potatoes. Stir them with the onions and garlic for a few minutes to start softening and mingling those flavors. It’s these little moments that make home cooking so special, right?
Spice it up
Now for my favorite part — the spices. Sprinkle in the cumin, smoked paprika, and nutmeg, making sure to coat the vegetables evenly. The aroma will have you dreaming of autumn leaves and cozy nights.
Simmer to perfection
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let the soup simmer for about 20–25 minutes, or until the sweet potatoes are fork-tender. This is your chance to tidy up, catch up on your favorite show, or just relax while your kitchen does the hard work.
Puree the soup
Carefully use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, no worries! You can transfer the soup in batches to a blender, blending it until creamy. Just be cautious with hot liquids in a blender.
Add the coconut milk
Stir in the coconut milk and let it heat through for a few minutes without boiling. Taste the soup and adjust the seasoning with salt and pepper if needed.
Serve it up
Ladle the soup into bowls and garnish with a swirl of coconut milk or a sprinkle of smoked paprika. I sometimes add toasted seeds for that extra crunch.
Recipe tips & variations
- Spice it up: Love a bit more kick? Add a pinch of cayenne pepper.
- Add some protein: Stir in shredded chicken or cooked chickpeas.
- Make it heartier: Throw in some cooked quinoa or rice for a more filling meal.
Storage & reheating
Leftover soup can be a lifesaver on busy days! Store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Absolutely. Just ensure it’s cooked and mashed well before adding it to the soup for a smoother texture.
What if I don’t have an immersion blender?
No problem! A regular blender works just fine. Just be careful and blend the soup in batches if necessary.
Can I make this soup spicier?
Sure thing! Feel free to add more smoked paprika or a bit of cayenne pepper to turn up the heat.
What’s a good topping idea besides coconut milk?
Toasted pepitas (pumpkin seeds) or even some crispy bacon bits add great texture and flavor.
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I hope you enjoy this cuddly bowl of Sweet Potato Pumpkin Soup as much as my family does. These precious moments in the kitchen, with laughter and the aroma of comfort food, truly warm my heart. Happy cooking!
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Sweet Potato Pumpkin Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy bowl of Sweet Potato Pumpkin Soup that’s warm, hearty, and packed with flavors.
Ingredients
- 2 medium sweet potatoes
- 1 1/2 cups pumpkin puree
- 1 large onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring occasionally, until they become soft and their aroma fills your kitchen.
- Toss in the diced sweet potatoes. Stir them with the onions and garlic for a few minutes to start softening and mingling those flavors.
- Sprinkle in the cumin, smoked paprika, and nutmeg, making sure to coat the vegetables evenly.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it simmer for about 20–25 minutes, or until the sweet potatoes are fork-tender.
- Carefully use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender, blending it until creamy.
- Stir in the coconut milk and let it heat through for a few minutes without boiling. Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with a swirl of coconut milk or a sprinkle of smoked paprika.
Notes
- Spice it up: Add a pinch of cayenne pepper for more kick.
- Add some protein: Stir in shredded chicken or cooked chickpeas.
- Make it heartier: Throw in some cooked quinoa or rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg