This pumpkin and sweet potato soup is smooth, delicious, and full of pumpkin flavor. It also has a hint of herbs and spices.
This would make a great addition to a Thanksgiving meal or for Halloween, with the cream creating the appearance of a Jack’o’lantern’s head!
This soup is simple to make. You’ll first sweat garlic and onions in butter, along with cumin, cayenne, and rosemary. The flavors are enhanced by cooking the spices and onions for 10 minutes at the start.
Then, add a lot of pumpkin and sweet potato chunks, along with enough vegetable broth to cover all the ingredients. After simmering for 15-10 mins, you can blitz your soup, and it’s ready to be served.
I ate mine with two slices of white soda bread drizzled with olive oil.
This is a very simple and delicious dish. This is the complete recipe for my creamy soup made with pumpkin, along with a few tips and tricks to guide you.
Ingredients
- 1 tbsp olive oil
- Butter slightly salted 30 g (2 tablespoons)
- One onion, finely sliced
- Four cloves of garlic, finely chopped
- 1/4 tsp (0.3 tsp) cayenne pepper
- Cumin – 1/2 tsp
- Half a teaspoon (0.5 tsp) dried rosemary
- 1 kg (2.2lb) cubed pumpkin flesh (1 medium pumpkin).
- Sweet potatoes, 600 g (1 lb), peeled and cubed (2-4 sweet potatoes).
- 1 1/4 liters (1.25 liters) vegetable stock (or chicken broth) gluten-free, if required
- Salt and Pepper to taste: 1 pinch each.
- Double cream (heavy cream), two tablespoons
Instructions
- Heat the butter and oil in a large Dutch oven or pot on a low flame.
- Add the onion, garlic and cumin.
After about 10 minutes, gently sweat the onions until they are soft.
Add the sweet potato and pumpkin flesh.
Pour the stock into a clean container and mix.
Bring the mixture to a boil, then turn down the heat to simmer for 15 minutes (low-medium heat).
Blend your soup in an immersion blender or with a power blender until it is smooth, silky, and creamy.
You can add more boiling water to thin out the soup if it is too thick.
Add salt and black Pepper to taste.
Serve hot in bowls.
Decorate with a swirl of coconut milk or double cream.
Is PUMPKIN and SWEET POTATO SOUP easy to make?
This soup is delicious and easy to prepare. It only has two main ingredients, plus a few herbs and spices you already have.
In less than an hour, you’ll simply be sweating onions, boiling some vegetables, and blitzing everything.
This warming soup will be a hit with the entire family during those colder months.
DO I NEED SPECIAL EQUIPMENT FOR PUMPKIN AND SWEET POTATO SOUPS?
You will not find anything that isn’t available in a well-stocked kitchen. If you don’t own a stick mixer, you can use a Vitamix/food processor.
Where can I buy the best pumpkin?
You can find pumpkins in your local supermarket when they are in season. This is especially true around Halloween.
It would help if you went to your local pumpkin patch to pick out your own. The whole family can enjoy this magical day, and since you only need the pulp to make the recipe, the remainder of the pumpkins are available for carving into all sorts of ghoulies or ghosties.
HOW CAN YOU TELL WHEN A PUMPKIN IS BAD?
A pumpkin that has gone bad will have a soft, mushy bottom. It may then start leaking liquids, and eventually, mold in different colors will appear. It is important to stop it from getting too far, as it will be a very stinky mess.
Is this PUMPKIN and SWEET POTATO SOUP suitable for vegetarians?
Even the vegetable stock is vegetarian. If you have other dietary needs, check the ingredient list to see if there is anything that stands out.
Check the ingredients you plan to add to your recipe.
Is PUMPKIN and SWEET POTATO SOUP suitable for vegans?
This recipe calls for butter and double cream, but you can easily leave them out to turn it into a vegan version. Why not use coconut oil instead of butter? This flavor complements pumpkin and sweet potatoes perfectly.
Double cream is added at the very end to create a swirl, so it won’t affect the taste if you don’t add it. You could also use coconut cream or vegan cream that is not sweetened.
Is PUMPKIN and SWEET POTATO SOUP gluten-free?
If you want to avoid gluten, choose a cube of stock that is gluten-free. You can also make your stock, ensuring that there is no gluten.
Check all labels of ingredients to ensure they are gluten-free. Do not forget to check any extra ingredients you plan to use with the recipe.
Is PUMPKIN AND SWEED POTATO SOUP keto-friendly?
Sweet potatoes contain a lot of carbohydrates, and onions are rated as medium. Pumpkin is low in carbs, so you can easily incorporate it into a ketogenic diet as long as your portions are controlled.
Is PUMPKIN and SWEET POTATO SOUP healthy?
This soup is packed with fresh vegetables and is very healthy. You can take this soup a step further by reducing the butter and making your low-salt broth.
Is it safe to eat sweet potato and pumpkin soup while pregnant?
This recipe can be beneficial to pregnant women due to the high amounts of beta-carotene in sweet potatoes. Beta carotene is a plant compound that converts into Vitamin A within your body. Vitamin A is vital for the development of a child.
This dish also contains fiber, which helps to improve digestion and lower blood sugar levels. It is perfect for pregnant women who suffer from constipation.
Ensure that all ingredients are in good shape and the meal is prepared safely.
A Mummy, Too, is not a medical professional. If you have questions or concerns, please seek medical advice.
Ingredients
- 1 tbsp olive oil
- Butter slightly salted 30 g (2 tablespoons)
- One onion, finely sliced
- Four cloves of garlic, finely chopped
- 1/4 tsp (0.3 tsp) cayenne pepper
- Cumin – 1/2 tsp
- Half a teaspoon (0.5 tsp) dried rosemary
- 1 kg (2.2lb) cubed pumpkin flesh (1 medium pumpkin).
- Sweet potatoes, 600 g (1 lb), peeled and cubed (2-4 sweet potatoes).
- 1 1/4 liters (1.25 liters) vegetable stock (or chicken broth) gluten-free, if required
- Salt and Pepper to taste: 1 pinch each.
- Double cream (heavy cream), two tablespoons
Instructions
- Heat the butter and oil in a large, nonstick pan on a low flame.
- Add the garlic, onion, cayenne, cumin, and rosemary. Gently sweat the onions for 10 minutes or so until they are soft.
- Add the sweet potato, pumpkin flesh, and stock. Stir.
- Bring the mixture to a boil, reduce the heat to a simmer, and cook it for 15 to 20 minutes until the sweet potato and pumpkin pieces are soft.
- Blend your soup until it is smooth with a stick or power blender.
- You can add more boiling water to thin out the soup if it is too thick.
- Serve hot, and season to taste with black Pepper and salt.