Description
This Easy Pumpkin and Sweet Potato Soup is a creamy, comforting dish perfect for chilly days. Made with pumpkin puree, sweet potatoes, and warm spices, it offers a delightful balance of smoky chipotle, pumpkin pie spice, and subtle sweetness from maple syrup. Versatile and simple, the soup can be prepared on the stovetop, slow cooker, or Instant Pot, making it accessible for every kitchen style.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1/2 white onion, chopped
- 1 tsp minced chipotle pepper (from a can of chipotle in adobo)
- 1 tsp granulated garlic powder
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1 (15-oz) can pumpkin puree
- 6 cups chopped, peeled sweet potato
- 1 quart vegetable broth (or chicken stock if not vegetarian)
Finishing Ingredients
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- ⅓ cup canned unsweetened coconut milk or heavy cream
- 1 tsp salt, optional
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced chipotle pepper, garlic powder, pumpkin pie spice, and salt. Cook for 1 minute until the spices become fragrant.
- Add main ingredients and simmer: Stir in the pumpkin puree, chopped sweet potatoes, and vegetable broth. Mix well to combine. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 25 to 30 minutes, until the sweet potatoes are very tender.
- Blend the soup: Turn off the heat. Using an immersion blender, carefully blend the soup in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend on high until smooth.
- Add finishing touches: Stir in fresh lemon juice, maple syrup, and the coconut milk or heavy cream. If desired, add additional salt to taste. Mix well to combine before serving.
Notes
- You can substitute chicken stock for vegetable broth if not vegetarian.
- Use canned pumpkin puree for convenience and consistent texture.
- The chipotle in adobo adds a smoky heat; adjust quantity based on your spice preference.
- For a vegan version, use coconut milk instead of heavy cream and vegetable broth.
- Leftovers keep well refrigerated for 3–4 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 530mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
