Pumpkin and Sweet Potato Soup Recipe

Introduction

This comforting pumpkin and sweet potato soup is a perfect blend of warm spices and creamy texture. It’s easy to make, hearty, and ideal for a cozy meal on chilly days.

Ingredients

• 2 brown or yellow onions
• 1 tablespoon olive oil
• 550 gm pumpkin, peeled and chopped
• 550 gm sweet potato, peeled and chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 4 cups (1 litre) vegetable stock
• Salt and pepper to taste
• Optional garnishes: coconut cream, fresh herbs, toasted pumpkin seeds

Instructions

1. Step 1: Peel and finely slice the onions.
2. Step 2: Peel and cut the pumpkin and sweet potato into small cubes.
3. Step 3: In a large saucepan over medium heat, cook the onions in olive oil for a couple of minutes until softened.
4. Step 4: Add the sweet potato, pumpkin, ground cinnamon, and ground cumin. Stir well to coat the vegetables with the spices and cook for 1 minute.
5. Step 5: Pour in the vegetable stock and bring to a simmer. Cook for 20-25 minutes, or until the vegetables are tender.
6. Step 6: Use an immersion blender, food processor, or regular blender to blend the soup until smooth. If using a blender with hot liquids, remove the center cap, cover the lid with a folded towel, and blend on low speed to allow steam to escape safely.
7. Step 7: Adjust the soup consistency by adding extra stock or water if desired.
8. Step 8: Serve hot, optionally drizzled with coconut cream and garnished with fresh herbs or toasted pumpkin seeds.

Tips & Variations

• Adjust the amount of vegetable stock if omitting sweet potato, as it adds natural thickness.
• Use Butternut or Kent pumpkin for the best flavor, but other pumpkin varieties will also work.
• For a richer texture, stir in a splash of cream or coconut milk before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin or sweet potato?

Yes, frozen pumpkin and sweet potato can be used. Just adjust the cooking time as needed until the vegetables are tender.

How spicy is this soup?

This soup has a warm, mildly spiced flavor from cinnamon and cumin without any heat. You can add a pinch of chili powder or cayenne pepper if you prefer a spicier kick.

Pumpkin and Sweet Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This comforting Pumpkin and Sweet Potato Soup combines the natural sweetness of pumpkin and sweet potatoes with warm spices like cinnamon and cumin. Perfectly smooth and creamy, this soup is easy to prepare on the stovetop and can be garnished with coconut cream, fresh herbs, or toasted pumpkin seeds for an extra layer of flavor and texture.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings (approx. 8 cups of soup) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Australian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup

• 2 brown/yellow onions
• 1 tablespoon olive oil
• 550 gm pumpkin (peeled and chopped)
• 550 gm sweet potato (peeled and chopped)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 4 cups (1 litre) vegetable stock
• Salt and pepper to taste

Optional Garnishes

• Coconut cream
• Fresh herbs
• Toasted pumpkin seeds

Instructions

1. Prepare the vegetables: Peel and finely slice the onions. Peel and cut the pumpkin and sweet potato into small cubes.
2. Sauté onions: In a large saucepan over medium heat, cook the onions in olive oil for about two minutes until they soften.
3. Add vegetables and spices: Add the sweet potato, pumpkin, ground cinnamon, and ground cumin to the saucepan. Stir well to coat all ingredients and cook for one minute.
4. Simmer soup: Pour in the vegetable stock, then bring the mixture to a simmer. Cook for 20-25 minutes or until the pumpkin and sweet potato are tender.
5. Blend the soup: Using an immersion blender or by carefully transferring to a food processor or blender, blend the soup until smooth. If using a blender, remove the central cap from the lid, cover with a folded tea towel to let steam escape, and blend on low speed.
6. Adjust consistency and seasoning: Check the consistency of the soup and add extra stock or water if you prefer it thinner. Season with salt and pepper to taste.
7. Serve and garnish: Ladle the soup into bowls and drizzle with optional coconut cream, fresh herbs, or toasted pumpkin seeds as desired.

Notes

• In Australia, a tablespoon equals 20 ml or 4 teaspoons. In many other countries, it is 15 ml or 3 teaspoons; adjust measurements accordingly.
• The weights for pumpkin and sweet potato refer to peeled and chopped amounts.
• If omitting sweet potato, reduce the amount of vegetable stock used since sweet potatoes add extra starch to the soup.
• Butternut or Kent Pumpkin varieties are preferred, but other pumpkin types can be used.
• When blending hot liquids, ensure steam can escape by removing the central blender lid cap and covering the lid with a folded tea towel to prevent overflow and safety hazards.
• Nutritional information is based on approximately 8 cups of soup (250 ml per cup) and excludes optional garnishes.

Keywords: pumpkin soup, sweet potato soup, vegetarian soup, autumn soup, creamy pumpkin soup, healthy soup