Description

Indulge in the creamy comfort of Easy Pumpkin and Sweet Potato Soup, the ultimate dish for chilly evenings. This delicious, healthy vegetarian soup masterfully combines the natural sweetness of pumpkin and sweet potatoes, creating a warm embrace in every bowl. Packed with vitamins and nutrients, it’s perfect for family gatherings or cozy dinners. Whether you opt for canned pumpkin or fresh ingredients, this versatile recipe can be easily prepared on the stovetop, in a slow cooker, or using an Instant Pot. With just a hint of chipotle pepper to elevate the flavors, this soup is sure to become a favorite. Serve it alongside crusty bread or your choice of toppings for a delightful meal that everyone will adore.

Ingredients

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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)

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté chopped onion until translucent; add chipotle pepper, garlic powder, pumpkin pie spice, and salt; cook for 2 minutes.
Stir in pumpkin puree, sweet potatoes, and vegetable broth; combine well.
Bring to a gentle boil; reduce heat and simmer covered for 25 minutes until sweet potatoes are tender.
Blend until smooth with an immersion blender or traditional blender.
Mix in lemon juice, maple syrup, coconut milk; adjust seasoning if needed.
Heat gently before serving.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop/Slow Cooker/Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 6g
Sodium: 380mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg