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Pumpkin and Sweet Potato Soup

two bowls of sweet potato pumpkin soup.
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This creamy and hearty pumpkin and sweet potato soup is satisfying and full of warming spices. It's easy to make and the perfect starter for a fall or winter holiday meal!

Ingredients

Scale
  • 16 ounces (454 g) sweet potato, peeled and cubed
  • 2 cups (242 g) chopped onion (from about 1 large or 2 small onions)
  • 3 cloves garlic
  • 3 tablespoons olive or vegetable oil
  • 1 teaspoon salt, or to taste
  • 3/4 teaspoon ground black pepper, or to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 6 - 7 cups (1.4 - 1.7 L) broth (for vegetarian soup, use vegetable broth)
  • one 15-ounce (425 g) can pumpkin purée 
  • 1 cup (237 ml) heavy cream (can sub full-fat coconut milk)

Instructions

  1. Heat the 3 tablespoons oil in a large pot set over medium high heat. When the oil is hot, add the chopped onion to the pot. Cook for 4 - 5 minutes, stirring frequently, or until the onion is softened and just starting to brown around the edges.
  2. Add the garlic, salt, black pepper, smoked paprika, ground ginger, and cinnamon to the pot. Cook for 1 minute, stirring continuously, or until the spices are fragrant.
  3. Add the cubed sweet potato and 6 cups of the broth to the pot. Stir to combine and turn the heat up to bring the soup to a gentle boil. (As the soup cooks, turn heat down if necessary to maintain the gentle boil.) Gently boil the soup for 13 - 15 minutes, stirring occasionally, or until the sweet potato cubes are fork-tender. 
  4. Turn the burner down to low and stir in the pumpkin purée. Cook for 1 - 2 minutes, stirring occasionally.
  5. Turn off the stove and move the pot from the hot burner. Pour in the heavy cream. Blend the soup directly in the pot using an immersion blender until smooth. (See note 2.)
  6. If desired, thin the soup out with additional broth. Taste the soup and add more salt and/or black pepper if needed. 

Notes

  1. If you don't have an immersion (stick) blender, or if you want the soup to have an extra smooth and silky texture, you can use a regular blender to blend the soup instead. Please let the soup cool down first and follow the safety tips in this article Blending Hot Foods in a Blender to avoid potentially burning yourself!
  2. To make a vegan version of this soup, use vegetable broth and substitute full-fat canned coconut milk for the heavy cream.
  3. The soup can be served immediately, or cooled down and then stored, tightly covered, in the fridge for up to 3 days. To reheat the soup, warm it gently in a saucepan over low heat, stirring frequently, and avoid boiling the soup.

Crock Pot Instructions:

  1. Add all the recipe ingredients, except the heavy cream and broth, to the crock pot (this includes the pumpkin puree).
  2. Then pour in broth until the ingredients are covered, about 3 - 4 cups. (Less broth is needed for the crock pot version - the crock pot lid will trap all the steam, and the vegetables will also release some liquid.)
  3. Stir everything together and place on the lid. Cook on high for 4 hours, or on low for 8 hours, until the vegetables are very soft.
  4. Turn off the crock pot and add the heavy cream. Blend the soup with the immersion blender. Taste the soup and add more salt and/or pepper, or extra broth, if needed.

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/pumpkin-and-sweet-potato-soup/