Description
Easy Pumpkin and Sweet Potato Soup is a creamy, delicious blend of wholesome ingredients that brings warmth and comfort to chilly days. This vegetarian soup combines the natural sweetness of pumpkin and sweet potatoes with a hint of chipotle pepper for a delightful kick. Perfect for cozy dinners, holiday gatherings, or as a satisfying lunch, this dish is not only easy to prepare but also packed with nutrients. Whether you whip it up quickly on the stovetop or let it simmer leisurely in a slow cooker or Instant Pot, this soup promises to be a hit with family and friends.
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
- 1/3 cup canned, unsweetened coconut milk (or heavy cream)
- 1 tsp salt (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (3–4 minutes).
- Stir in minced chipotle pepper, garlic powder, pumpkin pie spice, and kosher salt; cook for another minute.
- Add pumpkin puree, sweet potatoes, and vegetable broth; stir well.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until sweet potatoes are tender.
- Blend until smooth using an immersion blender or countertop blender in batches.
- Stir in lemon juice, maple syrup, and coconut milk (or heavy cream). Adjust seasoning if needed and heat through before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop/Slow Cooker/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 530mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg