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Pumpkin and Sweet Potato Soup

A warm and comforting vegan soup combining sweet potatoes and pumpkin, perfect for cooler days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons vegan butter or regular butter or olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 pounds sweet potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 2/3 cup unsweetened applesauce
  • 1 can (15 ounce) pumpkin puree
Spices
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1 pinch cayenne More to taste if you like it spicy.
Sweetener
  • 2 tablespoons maple syrup

Method
 

Cooking
  1. In a soup pot or dutch oven, heat the butter over medium heat until melted.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic and cook until fragrant, about 1 minute.
  4. Add the sweet potato, broth, applesauce, pumpkin puree, cinnamon, salt, sage, thyme, nutmeg, and cayenne. Bring to a boil.
  5. Reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender, about 15 minutes.
  6. 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.
  7. Return the soup to the pot, stir in the maple syrup, taste, and adjust salt if needed. Enjoy!

Notes

For a creamier texture, add a splash of coconut milk or heavy cream after blending. Adjust the spices to your taste. You can add other vegetables, like carrots or butternut squash, for more variety.