Pumpkin Sweet Potato Soup
Warm up your soul with a comforting bowl of Pumpkin Sweet Potato Soup, a velvety blend of fall flavors perfect for cozy evenings. This hearty, dairy-free recipe combines creamy pumpkin puree, naturally sweet roasted sweet potatoes, and the richness of coconut milk, all heightened by warming spices like cinnamon and nutmeg. Infused with a savory depth from sautéed onions and garlic, this soup is both wholesome and indulgent. Quick to prepare in under 45 minutes and packed with plant-based goodness, it’s an ideal option for a satisfying weeknight meal or an elegant appetizer. Garnish with fresh parsley for a touch of vibrant color, and enjoy it with crusty bread for a truly comforting experience. Perfect for vegans, vegetarians, and anyone craving the taste of fall, this Pumpkin Sweet Potato Soup is a must-try seasonal delight!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 1 large sweet potato
- 1 medium onion
- 3 pieces garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the sweet potato into small cubes for even cooking.
Dice the onion and mince the garlic cloves.
In a large pot, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, ground cinnamon, nutmeg, and paprika. Cook for 1 minute until fragrant.
Add the diced sweet potato, pumpkin puree, vegetable broth, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potato is soft and easily pierced with a fork.
Remove the pot from the heat and allow the soup to cool slightly.
Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender to blend.
Return the blended soup to the pot, then stir in the coconut milk. Heat gently over low heat, stirring occasionally, until warmed through.
Taste and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preferences.
Serve the soup warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 63.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
