This One-Pot Savory Pumpkin & Sweet Potato Soup is a delightful embrace of flavors and textures that warms you from the inside out. The combination of sweet potatoes and pumpkin creates a creamy, rich base that is not only satisfying but also packed with nutrients. With a hint of smokiness from the paprika and subtle sweetness from the honey or maple syrup, this soup is perfect for any time of year, but especially when the weather starts to cool down. Whether you’re preparing a family meal or just looking for something healthy and hearty, this recipe is sure to please your palate.
Why We Love This One-Pot Savory Pumpkin & Sweet Potato Soup
This soup is a revelation—not only does it bring together two beloved ingredients in a delicious way, but it also offers a convenient cooking method. One-pot meals like this not only save on kitchen cleanup but also allow flavors to meld beautifully while cooking. You can prepare this nutritious dish in about 30 minutes, making it an excellent option for busy weeknights or for meal prepping. Plus, the vibrant orange color of the soup is as inviting as its aroma. With a smooth and creamy texture complemented by the crunch of toppings like feta cheese and pepitas, this recipe elevates a simple dish to gourmet status.
Ingredients about One-Pot Savory Pumpkin & Sweet Potato Soup
To make this tasty One-Pot Savory Pumpkin & Sweet Potato Soup, gather the following ingredients:
List of ingredients with measurements
- 2 tablespoons olive oil
- 2 cups chopped onion (about 1 large onion)
- ¾ teaspoon salt (divided)
- 3 cloves garlic (minced)
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes)
- 4 cups vegetable broth
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon honey or maple syrup
- ½ cup full-fat plain yogurt (or sour cream)
- Crumbled feta cheese, for topping
- Pepitas, for topping
- Extra paprika, for garnish (optional)
How to Make One-Pot Savory Pumpkin & Sweet Potato Soup Directions
Now, let’s dive into preparing this scrumptious soup. The steps are straightforward, allowing you to focus on enjoying the cooking process and the final dish.
- Heat the Oil: In a large soup pot or Dutch oven, place the olive oil over medium-high heat. Let it warm up for a minute, allowing the oil to reach the right temperature for sautéing.
- Add the Onion: Sprinkle in the chopped onion and season it with ½ teaspoon of salt. Sauté the onion until it turns lightly golden brown, which should take about two minutes. This step helps build a flavorful base for your soup.
- Add Garlic and Spices: Once your onion is golden, stir in the minced garlic, smoked paprika, ground black pepper, and red pepper flakes if you’re feeling adventurous. Allow the mixture to cook for about a minute. This will toast the spices, enhancing their flavors dramatically.
- Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot. Stir everything together for a minute, making sure the sweet potatoes are evenly coated with the spices and garlic.
- Introduce the Broth: Pour in the vegetable broth and pumpkin puree. Mix everything well, ensuring the pumpkin puree is blended smoothly with the broth. Add the remaining ¼ teaspoon of salt and stir again.
- Simmer the Soup: Bring the soup to a simmer. Once it’s bubbling, reduce the heat to medium-low, cover the pot, and cook it for about 15 to 20 minutes. You want the sweet potatoes to soften completely, which will give your soup the right consistency.
- Final Touches: Once the sweet potatoes are tender, turn off the heat. Stir in the honey or maple syrup along with the yogurt or sour cream, which adds creaminess to the soup.
- Blend the Soup: For a smooth texture, use an immersion blender directly in the pot. If you don’t have one, let the soup cool slightly and then transfer it to a blender in batches. Blend until it reaches your desired consistency—smooth or with a few small potato chunks left for texture.
- Taste and Adjust: Before serving, taste the soup and add more salt and black pepper if needed. Remember, different broths have varying levels of seasoning, so it’s essential to adjust based on your preference.
- Serve: Once you’re satisfied with the flavor, ladle the warm soup into bowls.
How to Serve One-Pot Savory Pumpkin & Sweet Potato Soup
Serving this soup is as delightful as making it. Here are some tried-and-true techniques to elevate your soup experience:
- Garnish Generously: Top each serving with a sprinkle of crumbled feta cheese for a salty, tangy contrast to the sweetness of the soup. Pepitas add a wonderful crunch and nutty flavor, enhancing the overall texture.
- Extra Spice: If you enjoy a bit of heat, consider adding a sprinkle of extra paprika or red pepper flakes on top as an optional garnish to spice things up.
- Pair with Bread: Serve the soup with crusty artisan bread or a warm baguette on the side. This will allow you to dip and enjoy every last bit of the hearty soup.
- Enjoy It Fresh: Ideally, this soup is best enjoyed immediately while warm. However, it also makes for a fantastic lunch the next day.
Expert Tips: One-Pot Savory Pumpkin & Sweet Potato Soup
Here are some tips to ensure your One-Pot Savory Pumpkin & Sweet Potato Soup turns out perfectly:
- Choose the Right Pumpkin: Be sure to use pure pumpkin puree and not pumpkin pie filling. The latter contains added sugars and spices that will alter the flavor and consistency of your soup.
- Use Homemade Broth: If possible, opt for homemade vegetable broth instead of store-bought. This can enhance the flavor profile of your soup and allows you to control the salt content.
- Test for Doneness: Use a fork to test whether your sweet potatoes are cooked. They should be fork-tender but not mushy.
- Blend to Preference: Decide if you want a completely smooth soup or one with a bit of texture. Blending it less will give you more chunks of sweet potato, which many enjoy.
- Season to Taste: Always taste your soup before serving to ensure that the flavors are balanced and to your liking.
How to Store One-Pot Savory Pumpkin & Sweet Potato Soup
Your One-Pot Savory Pumpkin & Sweet Potato Soup can be stored easily for future enjoyment. Here’s how:
- In the Refrigerator: Let the soup cool down to room temperature. Transfer it to an airtight container. It can be stored in the refrigerator for 3-5 days. Just reheat it on the stove or in the microwave until warm, stirring to ensure even heating.
- For Longer Storage: If you want to enjoy it later, consider freezing the soup. Place it in a freezer-safe container, leaving some space at the top for expansion, and it can last for up to three months. When ready to eat, thaw it overnight in the refrigerator before reheating.
Variation of One-Pot Savory Pumpkin & Sweet Potato Soup
This recipe is versatile, allowing you to modify it according to your preferences and what you have on hand. Here are some variations:
- Add Greens: Consider tossing in some fresh spinach or kale during the final minutes of cooking. This will not only add color but also pack in extra nutrients.
- Different Vegetables: Feel free to mix in other vegetables, such as carrots or butternut squash. They blend well with the sweet potato and pumpkin, enhancing the flavors.
- Creamier Texture: For a richer taste, you can use coconut milk instead of yogurt or sour cream. This will impart a creamy texture with a hint of tropical flavor.
- Spice It Up: Looking for a bit of a kick? Add a fresh jalapeño during cooking or include some curry powder for an entirely different flavor profile.
- Top It Differently: Besides feta and pepitas, try topping with crunchy tortilla strips, diced avocado, or even a dollop of pesto for an interesting twist.
FAQ
What makes this One-Pot Savory Pumpkin & Sweet Potato Soup so special?
This soup combines the natural sweetness of pumpkin and sweet potatoes with the warmth of spices, creating a hearty meal that is comforting and nutritious. The one-pot method makes it easy to prepare and clean up after.
Can I make One-Pot Savory Pumpkin & Sweet Potato Soup vegan?
Yes, absolutely! To make it vegan, simply use a vegan yogurt alternative or omit the yogurt entirely. Also, ensure the broth you select is vegetable-based and free from animal products.
How do I achieve the perfect texture for my soup?
The texture of your soup can be adjusted according to your preference. Blend it until completely smooth for a creamier soup, or leave some chunks of sweet potato for a bit of texture and richness.
Can I use fresh pumpkin instead of puree in my One-Pot Savory Pumpkin & Sweet Potato Soup?
Yes, you can use fresh pumpkin; just be sure to roast or steam it first before adding it to the soup. Pureeing cooked pumpkin after adding it to the soup will give you a similar creamy texture.
How long will One-Pot Savory Pumpkin & Sweet Potato Soup last in the fridge?
When stored in an airtight container, your soup can last in the refrigerator for 3-5 days. Just bring it back to a warm temperature before enjoying it again!
This simple and easy-to-follow guide should have you well on your way to a deliciously warm bowl of One-Pot Savory Pumpkin & Sweet Potato Soup. It’s the perfect dish to bring family and friends together, warmed by the flavors of seasonal ingredients. Enjoy!
One-Pot Savory Pumpkin & Sweet Potato Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2 cups chopped onion (about 1 large onion)
- ¾ teaspoon salt (divided) divided for seasoning
- 3 cloves garlic (minced)
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional) for additional heat
Main Ingredients
- 3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes)
- 4 cups vegetable broth homemade preferred
- 1 cup pumpkin puree (not pumpkin pie filling) to ensure right flavor
- 1 teaspoon honey or maple syrup to add a hint of sweetness
- ½ cup full-fat plain yogurt (or sour cream) for creaminess
Toppings
- Crumbled feta cheese for topping
- Pepitas for topping
- Extra paprika for garnish (optional)
Instructions
Preparation
- In a large soup pot or Dutch oven, place the olive oil over medium-high heat. Let it warm up for a minute.
- Sprinkle in the chopped onion and season it with ½ teaspoon of salt. Sauté until lightly golden brown, about two minutes.
- Stir in the minced garlic, smoked paprika, ground black pepper, and red pepper flakes if using. Cook for about a minute to toast the spices.
- Add the diced sweet potatoes to the pot and stir for a minute to coat them with spices and garlic.
- Pour in the vegetable broth and pumpkin puree. Mix well, ensuring the puree is blended smoothly. Add the remaining ¼ teaspoon of salt and stir again.
Cooking
- Bring the soup to a simmer. Reduce heat to medium-low, cover, and cook for about 15-20 minutes until the sweet potatoes are tender.
- Turn off the heat and stir in the honey or maple syrup along with the yogurt or sour cream.
- Blend the soup using an immersion blender or transfer to a blender in batches until desired consistency is reached.
- Taste and adjust seasoning with more salt and black pepper if needed.
- Ladle the warm soup into bowls and garnish as desired.
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