Description
This Pumpkin Sweet Potato Soup is a warm and comforting dish perfect for fall. The blend of pumpkin, sweet potato, and spices creates a deliciously flavorful and creamy soup.
Ingredients
Scale
Main Ingredients:
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 ¼ cups)
- 2 teaspoons (~3 cloves) fresh garlic, minced
- ½ tablespoon fresh ginger, finely minced or grated
- 1 ½ pounds sweet potato, peeled and cut into ½ inch cubes (about 5 cups)
- 2 tablespoons tomato paste
- 2–3 teaspoons chili powder
- 1 ½ teaspoons dried oregano
- 1 ¼ tsp fine kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons maple syrup (optional)
Instructions
- Saute Aromatics: In a large pot, melt the butter over medium heat. Add the onion, garlic, and ginger, and cook until softened.
- Add Ingredients: Stir in the sweet potatoes, tomato paste, chili powder, oregano, salt, cumin, and cinnamon. Cook for a few minutes.
- Cook Soup: Add the pumpkin puree and vegetable broth. Bring to a simmer and cook until the sweet potatoes are tender.
- Blend: Use an immersion blender to blend the soup until smooth.
- Finish: Stir in the white wine vinegar and maple syrup if using. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and enjoy!
Notes
- You can adjust the spices and sweetness to suit your taste preferences.
- For a creamier texture, you can stir in some coconut milk or heavy cream at the end.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Fall recipe, comfort food, pumpkin soup, sweet potato recipe