Description
This Easy Pumpkin and Sweet Potato Soup is a comforting blend of creamy pumpkin puree and tender sweet potatoes, flavored with chipotle pepper, pumpkin pie spice, and a touch of maple syrup. Perfect for cool weather, it offers a smooth, velvety texture enhanced by coconut milk or cream and a bright finish of fresh lemon juice. This flavorful soup can be made on the stovetop, slow cooker, or Instant Pot, providing versatile cooking options.
Ingredients
Units
Scale
Soup Base
- 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
- 1/3 cup canned unsweetened coconut milk or heavy cream
- 1 tsp salt (optional, to taste)
Instructions
- Saute 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 chipotle pepper, garlic powder, pumpkin pie spice, and salt, cooking for 1 minute until fragrant.
- Add Main Ingredients: Mix in the pumpkin puree, chopped sweet potatoes, and vegetable broth. Stir to combine evenly.
- Cook the Soup: Cover the pot, bring the mixture to a boil, then reduce the heat to maintain a simmer. Let cook for 25 to 30 minutes, or until the sweet potatoes are very tender when pierced with a fork.
- Blend the Soup: Turn off the heat. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend on high until completely smooth.
- Add Final Flavors: Stir in the fresh lemon juice, maple syrup, and coconut milk or heavy cream. Adjust salt to taste if needed, and mix well before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor.
- Adjust the amount of chipotle pepper according to your preferred spice level.
- To make the soup vegan, use vegetable broth and coconut milk instead of chicken stock and heavy cream.
- The soup can be prepared in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a smoother texture, strain the soup through a fine mesh sieve after blending, if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
