Introduction
Spiced Pumpkin and Sweet Potato Soup is a velvety, nourishing bowl of comfort that combines the natural sweetness of roasted pumpkin and sweet potatoes with a warm blend of spices. This soup is perfect for chilly autumn evenings or festive holiday gatherings, offering a balance of savory, sweet, and gently spiced flavors. It’s smooth, creamy, and deeply satisfying — everything you want in a cozy fall dish.
Why I Love This Recipe
I love this recipe because it brings together two of my favorite fall vegetables — pumpkin and sweet potato — in one silky, flavorful soup. The spices (like cinnamon, ginger, and nutmeg) elevate the natural sweetness while keeping the soup hearty and savory. It’s a dish that feels wholesome yet indulgent, light enough for a starter but filling enough for a main when paired with bread. Every spoonful tastes like fall in a bowl, making it one of those recipes I look forward to every year.
Why It’s a Must-Try Dish
- Seasonal Goodness: Perfectly highlights autumn produce.
- Balanced Flavors: Sweet, savory, and gently spiced.
- Comfort Food: Warming, creamy, and nourishing.
- Nutritious: Packed with fiber, vitamins A and C, and antioxidants.
- Versatile: Works as a starter, side, or light main.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: ~55 minutes
- Servings: 6 bowls
- Calories per Serving: ~220–260 kcal
- Cuisine: American (seasonal, fall-inspired)
- Course: Soup, Starter, Light Main
Ingredients
Vegetables
- 2 cups pumpkin, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquid Base
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk or heavy cream
Spices & Seasoning
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger (or 1 tsp fresh grated)
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Garnish (Optional)
- Drizzle of coconut cream or heavy cream
- Pumpkin seeds (pepitas), toasted
- Fresh thyme or parsley
Simple Cooking Directions
- Roast or simmer pumpkin and sweet potatoes.
- Cook onion and garlic until fragrant.
- Add broth, spices, and vegetables.
- Blend until creamy.
- Stir in cream/coconut milk and serve.
Step-by-Step Preparation
Step 1: Cook Vegetables
- Option A (Roasting, deeper flavor): Roast pumpkin and sweet potato cubes with a drizzle of olive oil at 400°F (200°C) for 25–30 minutes.
- Option B (Quicker method): Add pumpkin and sweet potatoes directly to the soup pot when cooking.
Step 2: Build the Soup Base
- In a large pot, heat a little olive oil over medium heat.
- Sauté onion until soft (about 5 minutes).
- Add garlic and cook for another minute.
Step 3: Add Vegetables & Spices
- Add pumpkin, sweet potatoes, broth, cinnamon, ginger, nutmeg, cayenne, salt, and pepper.
- Simmer for 20–25 minutes until vegetables are soft.
Step 4: Blend Until Smooth
- Use an immersion blender directly in the pot, or transfer in batches to a countertop blender.
Step 5: Finish the Soup
- Stir in coconut milk or heavy cream.
- Adjust seasoning to taste.
How to Serve
- Ladle into bowls and drizzle with cream or coconut milk.
- Sprinkle toasted pumpkin seeds for crunch.
- Serve with crusty bread, cornbread, or grilled cheese sandwiches.
Additional Recipe Tips
- Make Ahead: Soup tastes even better the next day as flavors develop.
- Texture Control: Add more broth for a thinner consistency, less for thicker.
- Extra Flavor: Roast garlic along with vegetables for a deeper taste.
- Heat Factor: Increase cayenne or add chili flakes for a spicy version.
Variations
- Curried Pumpkin & Sweet Potato Soup: Add 1 tablespoon curry powder.
- Apple Twist: Add 1 chopped apple for a sweet-tart note.
- Protein Boost: Add red lentils to simmer for extra nutrition.
- Smoky Flavor: Stir in smoked paprika or roast the veggies with a touch of chipotle powder.
Freezing and Storage
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze in freezer-safe bags or containers for up to 3 months.
- Reheating: Warm gently on stovetop over medium-low heat, adding extra broth if needed.
Special Equipment Needed
- Large soup pot or Dutch oven
- Immersion blender (or countertop blender)
- Baking sheet (if roasting veggies)
- Ladle for serving
Conclusion
Spiced Pumpkin and Sweet Potato Soup is a creamy, comforting, and flavorful dish that celebrates the best of fall’s harvest. The blend of sweet root vegetables with warming spices creates a soup that’s both nourishing and indulgent, perfect for family dinners, festive gatherings, or cozy nights in. With its versatility, make-ahead ease, and freezer-friendliness, this recipe is a must-try for anyone who loves fall flavors in a bowl.
Spiced Pumpkin and Sweet Potato Soup
Description
Spiced Pumpkin and Sweet Potato Soup is a velvety, nourishing bowl of comfort that combines the natural sweetness of roasted pumpkin and sweet potatoes with a warm blend of spices.
Ingredients
Vegetables
Liquid Base
Spices & Seasoning
Garnish (Optional)
Instructions
-
Step 1: Cook Vegetables : Option A (Roasting, deeper flavor): Roast pumpkin and sweet potato cubes with a drizzle of olive oil at 400°F (200°C) for 25–30 minutes. Option B (Quicker method): Add pumpkin and sweet potatoes directly to the soup pot when cooking.
-
Step 2: Build the Soup Base : In a large pot, heat a little olive oil over medium heat. Sauté onion until soft (about 5 minutes). Add garlic and cook for another minute.
-
Step 3: Add Vegetables & Spices : Add pumpkin, sweet potatoes, broth, cinnamon, ginger, nutmeg, cayenne, salt, and pepper. Simmer for 20–25 minutes until vegetables are soft.
-
Step 4: Blend Until Smooth : Use an immersion blender directly in the pot, or transfer in batches to a countertop blender.
-
Step 5: Finish the Soup : Stir in coconut milk or heavy cream. Adjust seasoning to taste.
