Description
Warm up your chilly evenings with this Easy Pumpkin and Sweet Potato Soup, a creamy and wholesome dish that’s as comforting as a cozy blanket. This vegetarian soup is both healthy and simple to prepare, making it an ideal choice for busy weeknights or gatherings with friends. With the rich flavors of pumpkin and sweet potato complemented by a hint of smoky chipotle pepper, each spoonful is bursting with warmth and goodness. Whether you choose to make it on the stovetop, in a slow cooker, or an Instant Pot, this soup will surely become a favorite in your recipe collection. Pair it with crusty bread or fresh salad for a complete meal that delights the senses.
Ingredients
Scale
- 1 tbsp olive oil
- 1/2 white onion (chopped)
- 1 tsp minced chipotle pepper (from a can of chipotle in adobo)
- 1 tsp granulated garlic powder
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1 (15-oz) can pumpkin puree
- 6 cups chopped, peeled sweet potato
- 1 quart vegetable broth
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- ⅓ cup canned, unsweetened coconut milk (or heavy cream)
- 1 tsp salt (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent.
- Stir in chipotle pepper, garlic powder, pumpkin pie spice, and salt; cook until fragrant.
- Add pumpkin puree and chopped sweet potatoes; stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in lemon juice, maple syrup, and coconut milk; adjust seasoning if needed.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg