Description
Easy Pumpkin and Sweet Potato Soup is a delightful, creamy dish perfect for cozy autumn evenings. This vegetarian soup combines sweet potatoes and pumpkin with a hint of chipotle pepper, creating a warming and flavorful experience that’s both satisfying and healthy. With just 5 minutes of prep time, you can whip up this comforting meal using your stovetop, slow cooker, or Instant Pot. Ideal for weeknight dinners or entertaining guests, this soup also freezes well, making it easy to enjoy later. Whether you’re pairing it with crusty bread or garnishing it with fresh herbs, this recipe is sure to impress.
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 over medium heat, heat olive oil and sauté chopped onion until translucent (about 3 minutes). Add chipotle pepper, garlic powder, pumpkin pie spice, and kosher salt; cook for 1 minute.
- Stir in pumpkin puree, followed by sweet potatoes and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or 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 (or heavy cream). Adjust seasoning as needed.
- Serve warm in bowls.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop/Instant Pot/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg