Description
This easy pumpkin and sweet potato soup combines the rich flavors of pumpkin puree, sweet potatoes, and warming spices, balanced with a hint of chipotle heat and a touch of sweetness. Creamy and satisfying, it’s perfect for cozy fall or winter meals and can be made gluten-free and vegetarian.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 1 (15-oz) can pumpkin puree
- 6 cups chopped, peeled sweet potato
- 1 quart vegetable broth
Finishing Touches
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/3 cup canned, unsweetened coconut milk (or heavy cream)
- 1 tsp salt (optional)
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes, to develop sweetness and soften the onions.
- Add Spices and Chipotle: Stir in the minced chipotle pepper, garlic powder, pumpkin pie spice, and kosher salt. Cook this mixture for another minute to release the aromatic flavors.
- Add Main Ingredients: Add the pumpkin puree, chopped sweet potatoes, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes or until the sweet potatoes are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until silky.
- Finish and Adjust Flavor: Stir in the fresh lemon juice, maple syrup, and coconut milk (or heavy cream) until well combined. Taste and add the optional 1 tsp salt if needed. Heat through briefly before serving.
Notes
- You can substitute heavy cream for coconut milk for a richer flavor, or use the coconut milk for a dairy-free option.
- Adjust the amount of chipotle to control the spice level according to your preference.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker soup, reduce the broth by simmering longer or add less broth initially.
- Serve garnished with fresh herbs like cilantro or a swirl of cream for an elegant presentation.
