Description
This Pumpkin Sweet Potato Soup is a creamy, flavorful, and comforting dish perfect for chilly days. It combines the natural sweetness of sweet potatoes and pumpkin with warm spices like chili powder, cumin, and cinnamon, enriched by garlic, ginger, and tomato paste for depth. Finished with a touch of white wine vinegar to brighten the flavors and optional maple syrup for added sweetness, this soup is both hearty and delicious.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 ¼ cups)
- 2 teaspoons fresh garlic, minced (~3 cloves)
- 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 (depending on preferred spice level)
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons 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
- Sauté the Aromatics: Melt the butter in a large pot over medium heat. Add the diced yellow onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, tomato paste, chili powder, oregano, salt, cumin, and cinnamon. Cook for 3-4 minutes, stirring frequently to coat the vegetables evenly with the spices and tomato paste.
- Incorporate Pumpkin and Broth: Pour in the pumpkin puree and vegetable broth. Stir to combine all ingredients well. Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 25-30 minutes, or until the sweet potatoes are very tender.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Adjust Flavor and Finish: Stir in the white wine vinegar and maple syrup (if using). Taste and adjust seasoning, adding extra salt or chili powder if desired. Reheat gently if necessary before serving.
Notes
- For a vegan version, substitute butter with olive oil or a plant-based margarine.
- If you prefer a thinner soup, add more vegetable broth or water to reach your desired consistency.
- Use fresh ginger and garlic for best flavor, but ground ginger and garlic powder can be used in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Garnish with a swirl of coconut cream, pumpkin seeds, or fresh herbs like parsley for extra appeal and texture.
Keywords: Pumpkin soup, sweet potato soup, autumn soup, vegetarian soup, creamy soup, healthy soup, fall recipe