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- 1 medium pumpkin (about 2-3 lbs), peeled, seeded, and cubed - 2 medium sweet potatoes, peeled and cubed - 1 onion, chopped - 2 cloves garlic, minced The main ingredients for this soup are simple yet flavorful. The pumpkin gives a nice base. Sweet potatoes add sweetness and creaminess. Onions and garlic enhance the taste. - 4 cups vegetable broth - 1 cup coconut milk The vegetable broth adds depth to the soup. Coconut milk adds creaminess and a slight sweetness. Together, they create a lovely balance. - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 1/2 teaspoon cinnamon - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or pumpkin seeds for garnish Seasonings bring the soup to life. Ground ginger adds warmth, while cumin gives it earthiness. A hint of cinnamon rounds out the flavors. Salt and pepper enhance all the tastes. Olive oil helps sauté the veggies and adds richness. For garnish, fresh cilantro or pumpkin seeds add color and crunch. {{ingredient_image_1}} To start, peel and cube the pumpkin. You want it in small pieces for even cooking. Next, peel and cube the sweet potatoes. They should match the pumpkin in size. Then, chop the onion finely. Finally, mince the garlic. This will give the soup a nice flavor. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns soft, about five minutes. Stir often to prevent any burning. Once the onion is translucent, add the minced garlic. Cook this for about one minute until it smells great. Now, it's time to add the cubed pumpkin and sweet potatoes to the pot. Cook them for about five minutes. This will help them soften up a bit and blend well with the other flavors. Next, add the ground ginger, cumin, cinnamon, salt, and pepper to the pot. Stir well to coat all the veggies in these spices. Now, pour in the vegetable broth. Bring the mixture to a boil. Then, reduce the heat and let it simmer for 20 to 25 minutes. You want the pumpkin and sweet potatoes to be very tender. Once they are soft, use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have one, you can use a regular blender in small batches. Return the blended soup to the pot and stir in the coconut milk. Heat it for another five minutes and taste. Adjust the seasoning if needed before serving. How to select a ripe pumpkin Choose a pumpkin that feels heavy for its size. Look for a smooth, firm skin. The color should be a rich orange. Avoid any with soft spots or blemishes. A good pumpkin will have a sturdy stem. Tips for peeling and cubing sweet potatoes Start by washing the sweet potatoes well. Use a vegetable peeler to remove the skin. Make sure to cut off any dark spots. Cut them into even cubes for uniform cooking. This helps them cook evenly and faster. Using fresh herbs vs. dried spices Fresh herbs add bright, bold flavors. Use cilantro or parsley for a fresh touch. Dried spices like ginger and cumin add warmth and depth. Both have their place in this soup. Experiment to find your favorite balance of flavors. Ideas for garnishing the soup Garnish your soup with fresh cilantro for color. You can also sprinkle pumpkin seeds for crunch. A swirl of coconut milk adds creaminess. Try adding a dash of chili oil for heat. These toppings make your soup look and taste amazing. Best pots for making soup A large, heavy-bottomed pot is ideal for soup. This helps distribute heat evenly. Look for options made of stainless steel or cast iron. These materials resist sticking and burning. Recommended blenders for silky texture An immersion blender works great for soups. It allows you to blend directly in the pot. If you prefer a stand blender, choose one with a powerful motor. This will give you a smooth and creamy texture in no time. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh pumpkin and sweet potatoes to enhance the flavor and nutritional value of your soup. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth, or add less coconut milk. For a thinner soup, simply add more broth until your desired consistency is reached. Spice It Up: Feel free to experiment with additional spices such as nutmeg or chili powder for a unique twist and added warmth to the soup. Storage Tips: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Just reheat it gently on the stove before serving. {{image_2}} You can easily modify this soup to fit your diet. For a gluten-free version, use certified gluten-free vegetable broth. Most vegetable broths are already gluten-free, but it's best to check. If you're looking for vegan options, this recipe is already a winner! Just ensure the vegetable broth you use is vegan. The coconut milk adds a rich and creamy texture without any animal products. Adding spices gives your soup extra warmth. Nutmeg is a great choice. Just add a pinch to the mix before blending. It adds a lovely depth to the flavor. You can also switch up the veggies! Try adding chopped carrots or parsnips along with the pumpkin and sweet potatoes. They add nice sweetness and diversity to the soup. This soup pairs well with bread or crackers. A slice of crusty bread can soak up all that creamy goodness. You can also serve it with crunchy crackers for a fun texture. You can make this soup a starter or serve it as a main dish. It’s hearty enough to stand alone. Don't forget to garnish with fresh cilantro or pumpkin seeds. They add bright color and a nice crunch! To store leftover soup, let it cool first. Then, pour it into an airtight container. Keep it in the fridge for easy access. You can also freeze the soup. Use freezer-safe bags or containers. Make sure to leave some space for expansion. Label the containers with the date. This way, you’ll know when you made it. To reheat the soup without losing flavor, use a saucepan. Heat it over medium-low heat. Stir it often to keep it from sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. Aim for around 5-7 minutes in total. Make sure it reaches at least 165°F to be safe. You can keep the soup in the fridge for about 3-5 days. After that, it may lose flavor and freshness. Look for signs that the soup has gone bad. If it smells off or has strange colors, toss it. If you see mold, do not eat it. Always trust your senses when it comes to food safety. Can I use canned pumpkin instead of fresh? Yes, you can use canned pumpkin. It saves time and makes the soup easy to prepare. Just make sure to choose pure pumpkin and not pumpkin pie filling. Use about 1 ½ to 2 cups of canned pumpkin to match the fresh amount. How do I make the soup spicier? To add spice, you can include crushed red pepper or cayenne pepper. Start with a small amount, about ¼ teaspoon, then taste. You can always add more if you want it hotter. Can I make Pumpkin Sweet Potato Soup in a slow cooker? Yes, you can use a slow cooker for this soup. Add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend it smooth after cooking. What are the steps for an Instant Pot version? For the Instant Pot, sauté the onion and garlic first. Then, add pumpkin, sweet potatoes, broth, and spices. Seal the lid and cook on high pressure for 10 minutes. Release the pressure, then blend until smooth. Is Pumpkin Sweet Potato Soup healthy? Yes, this soup is healthy. It is low in calories and high in nutrients. Pumpkin and sweet potatoes provide fiber, vitamins, and antioxidants. What are the health benefits of pumpkin and sweet potatoes? Pumpkin is rich in vitamin A, which is good for vision. Sweet potatoes have a lot of fiber and help with digestion. Both are good for heart health and boost your immune system. This blog post showed you how to make a delicious pumpkin sweet potato soup. We covered the key ingredients, the preparation steps, and tips for enhancing flavor. You learned about storing leftovers and alternative cooking methods, like using a slow cooker. Enjoy experimenting with variations to suit your taste. This soup is not just tasty; it’s also healthy and perfect for a cozy meal. Enjoy making it and sharing it with others. Your kitchen is about to get much tastier!

Pumpkin & Sweet Potato Bliss Soup

A creamy and comforting soup made with pumpkin and sweet potatoes, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 medium pumpkin, peeled, seeded, and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cinnamon
  • to taste unit salt and pepper
  • 2 tablespoons olive oil
  • for garnish unit fresh cilantro or pumpkin seeds

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and continue to sauté for another minute until fragrant.
  • Stir in the cubed pumpkin and sweet potatoes, cooking for about 5 minutes to let them soften slightly.
  • Add the ground ginger, cumin, cinnamon, salt, and pepper, stirring well to coat the vegetables in the spices.
  • Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 20-25 minutes, or until the pumpkin and sweet potatoes are tender.
  • Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer small batches to a stand blender and blend until smooth.
  • Return the blended soup to the pot, stir in the coconut milk, and heat through for an additional 5 minutes. Adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro or a sprinkle of pumpkin seeds for added texture.

Notes

Adjust seasoning to taste and garnish with fresh cilantro or pumpkin seeds.
Keyword pumpkin, soup, sweet potato, vegetarian