Pumpkin and Sweet Potato Soup
User Reviews
5
Pumpkin and Sweet Potato Soup
Description
The Pumpkin and Sweet Potato Soup recipe starts by sautéing onion and garlic to develop a savory base. Cubed buttercup squash and sweet potatoes, along with pumpkin puree, are cooked in vegetable broth until tender. The mixture is then pureed with an immersion blender to create a smooth, creamy consistency. The spices—cinnamon, ground ginger, and nutmeg—add depth and a mild warmth to balance the natural sweetness of the squash and potatoes.
The soup is thick and creamy, with a velvety mouthfeel from the pureed vegetables. The gentle simmering enhances the melding of spices and vegetable flavors. The recipe suggests garnishing with pumpkin seeds for an added textural contrast.
This soup suits lunch or dinner and pairs well with crusty bread or a light salad. It can serve as a hearty starter or a light meal on its own. Practical tips include adjusting texture by adding broth or milk after pureeing, and the option to roast vegetables beforehand for deeper flavor. Leftovers keep well chilled for several days or can be frozen for months, making it convenient for meal planning.
Ingredients
- 1 large yellow onion roughly chopped (or two small)
- 3 cloves garlic peeled and chopped
- 2 lb buttercup squash peeled & cubed, seeds removed
- 2 lbs sweet potato peeled & cubed, approx 3 medium potatoes
- 2 cups pumpkin puree
- 5 cups vegetable broth low sodium
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- salt to taste
- black pepper to taste
Instructions
- Add the chopped onion and garlic to a large pot with two tablespoons of water and sauté until soft and golden, about 3 minutes.
- Add all remaining ingredients and bring to a boil over high heat. Then lower to medium and cook for about 8 minutes, until veggies are fork tender.
- Using an immersion blender, purée your soup until smooth and creamy. Serve garnished with pumpkin seeds, if desired.
Notes
- Uniform vegetable sizes are not necessary since the soup is pureed thoroughly.
- An immersion blender simplifies pureeing and reduces dishes, but if using a regular blender, blend hot soup carefully in batches to avoid spills.
- Adjust salt after cooking to taste, considering the sodium content of the broth.
- For a thinner soup, add more broth or milk like cashew or soy milk after pureeing.
- Roasting the vegetables before cooking enhances the flavor but is optional.
- Sweeten the soup if desired by adding up to ¼ cup maple syrup or unrefined coconut sugar.
- Store leftovers refrigerated in a sealed container for 3-4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228cal | 11% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 289mg | 12% |
| Potassium | 1268mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 36227IU | 725% |
| Vitamin C | 28mg | 31% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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