One-Pot Savory Pumpkin & Sweet Potato Soup
A creamy and nutritious soup made from sweet potatoes and pumpkin, enhanced with spices and perfect for cooler weather.
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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Notes
Best enjoyed fresh but can be stored in the refrigerator for 3-5 days or frozen for up to three months. Consider adding greens or different spices for variations.