Pumpkin Sweet Potato Soup
Sweet and savory, this pumpkin sweet potato soup is the perfect way to warm up on a cold winter day. Made with a combination of sweet potatoes and pumpkin puree along with warm spices and cloves, it’s unbelievably creamy and loaded with flavor in every bite. Simmered on the stovetop, it’s ready in under an hour and perfect for weeknight dinners, meal prep, and everything in between!
Servings: 8
Calories: 172kcal
Ingredients
- 3 tablespoon olive oil
- 2 tablespoon shallot chopped, or white onion
- 1 garlic clove chopped
- ½ teaspoon sage
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon sea salt
- 15 oz can pumpkin puree
- 2 large sweet potatoes peeled and cut into pieces (approx. 4 cups)
- 4 cups vegetable broth or ay type of broth
- ¼ cup goat cheese or milk or yogurt, optional
- 3 tablespoon maple syrup
For the goat cheese crema
- 2 tablespoon goat cheese room temperature
- 2 tablespoon milk of choice
To garnish
- Pumpkin seeds
- Crackers crushed
Instructions
- In a large soup pot, heat the olive oil, shallots, and garlic until the oil starts to simmer. Then add in the sage, paprika, cinnamon, and sea salt and stir into the mixture.
- Add the pumpkin purée, chopped sweet potatoes, and vegetable broth to the pot. Stir to incorporate. Then place the lid on the pot and let the mixture simmer for 25 - 35 minutes until the sweet potatoes are soft.
- Stir in the goat cheese and maple syrup until well incorporated. Let the mixture simmer for another 3 - 4 minutes.
- While the soup is cooking, make the goat cheese crema. In a separate bowl add the softened goat cheese and milk and whisk well to a smooth thick consistency. This is best done with a small whisk or spoon. Set aside until you’re ready to serve the soup.
- Use an immersion blender or carefully transfer the mixture into a blender and mix everything together to achieve a smooth soup like consistency.
- Spoon the soup into individual bowls and top with the goat cheese crema, pumpkin seeds, and crushed crackers and enjoy.
Notes
Storing: Allow the soup to cool down completely before storing it. Transfer it to an airtight container where it will keep for up to a week in the fridge or a month in the freezer. Thaw and heat on the stove when ready to serve.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 836mg | Potassium: 337mg | Fiber: 3g | Sugar: 10g | Vitamin A: 16664IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg