why make this recipe
Pumpkin and Sweet Potato Soup is a warm and comforting dish perfect for cooler days. It combines the natural sweetness of sweet potatoes and pumpkin, making it both delicious and nutritious. This soup is easy to prepare, is full of flavor, and is also vegan-friendly. Plus, it’s a great way to enjoy seasonal ingredients!
how to make Pumpkin and Sweet Potato Soup
Ingredients:
- 2 tablespoons vegan butter or regular butter or olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pounds sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 2/3 cup unsweetened applesauce
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Pinch cayenne, more to taste if you like it spicy
- 2 tablespoons maple syrup
Directions:
- In a soup pot or dutch oven, heat the butter over medium heat until melted.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the sweet potato, broth, applesauce, pumpkin puree, cinnamon, salt, sage, thyme, nutmeg, and cayenne. Bring to a boil.
- Reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth. If you prefer, use a regular blender, but you may need to blend in several batches.
- Return the soup to the pot, stir in the maple syrup, taste, and adjust salt if needed. Enjoy!
how to serve Pumpkin and Sweet Potato Soup
Serve the soup hot in bowls. You can garnish it with a sprinkle of cinnamon or a drizzle of olive oil for added flavor. It pairs well with crusty bread or a light salad for a complete meal.
how to store Pumpkin and Sweet Potato Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.
tips to make Pumpkin and Sweet Potato Soup
- For a creamier texture, add a splash of coconut milk or heavy cream after blending.
- Adjust the spices to your taste. If you like it spicy, feel free to add more cayenne.
- You can add other vegetables, like carrots or butternut squash, for more variety.
variation
This soup can easily be made with different seasonal vegetables. You can substitute sweet potatoes with butternut squash or add carrots for added sweetness. If you want a protein boost, consider adding lentils or chickpeas.
FAQs
1. Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge or freezer. Just reheat before serving.
2. Is this soup gluten-free?
Yes, all the ingredients in this soup are gluten-free. Just make sure to check the labels of any packaged items.
3. Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but the flavor and sweetness will be different. Sweet potatoes add a unique taste and creaminess to the soup.
Pumpkin and Sweet Potato Soup
Ingredients
Method
- In a soup pot or dutch oven, heat the butter over medium heat until melted.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the sweet potato, broth, applesauce, pumpkin puree, cinnamon, salt, sage, thyme, nutmeg, and cayenne. Bring to a boil.
- Reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth. If you prefer, use a regular blender, but you may need to blend in several batches.
- Return the soup to the pot, stir in the maple syrup, taste, and adjust salt if needed. Enjoy!
Notes
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