Pumpkin and Sweet Potato Soup Recipe
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.
- 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
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
- Prepare the vegetables: Peel and finely slice the onions. Peel and cut the pumpkin and sweet potato into small cubes.
- Sauté onions: In a large saucepan over medium heat, cook the onions in olive oil for about two minutes until they soften.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/pumpkin-and-sweet-potato-soup-recipe/
