Creamy Pumpkin and Sweet Potato Soup
A nourishing and flavorful soup that combines the sweetness of pumpkin and sweet potatoes with warming spices, perfect for chilly autumn days.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Use store-bought or roast your own pumpkin.
- 1 cup sweet potato, peeled and diced Look for firm, vibrant-colored sweet potatoes.
- 1 onion, chopped Use a sharp knife for easy chopping.
- 2 cloves garlic, minced Infuses your soup with aromatic magic.
- 4 cups vegetable broth Use low-sodium for better control over seasoning.
- 1 cup coconut milk Full-fat is recommended for a richer taste.
- 1 teaspoon ginger, grated Fresh is best, but powdered will work in a pinch.
- 1 teaspoon cinnamon Gives warmth to the soup.
- to taste seasoning salt and pepper Essential for balancing flavors.
- as needed splash olive oil for sautéing A splash to get things sizzling.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Add the diced sweet potato, pumpkin puree, ginger, cinnamon, salt, and pepper, stirring until mixed.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes until sweet potatoes are tender.
- Using an immersion blender, puree the soup until silky and smooth. If using a regular blender, carefully transfer batches to blend.
- Stir in the coconut milk and heat through until warmed.
- Ladle the soup into bowls, and if desired, sprinkle with additional cinnamon before serving.
Notes
Use fresh ingredients for the best flavor. You can make it chunky by reserving some sweet potato before blending and adding back in. Adjust spice levels according to personal preference.