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- 1 medium pumpkin (2-3 lbs), peeled, seeded, and cubed - 2 medium sweet potatoes, peeled and diced - 1 large onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup full-fat coconut milk - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 1/2 teaspoon ground cinnamon - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil The main ingredients of this soup are simple yet rich in flavor. Pumpkin gives it that wonderful earthiness. Sweet potatoes add a touch of sweetness. Onions and garlic bring depth and aroma. The spices enhance the soup, making each bite a delight. - Fresh cilantro leaves - Toasted pumpkin seeds - Coconut cream Garnishes can make a big difference. Fresh cilantro adds a burst of color and flavor. Toasted pumpkin seeds give a nice crunch. Coconut cream can add extra creaminess. You can mix and match these for your perfect bowl of soup. {{ingredient_image_2}} Sautéing the Onions Heat two tablespoons of extra virgin olive oil in a large pot over medium heat. Add one finely chopped onion and sauté for about five minutes. Stir the onions often until they turn soft and clear. This step builds a rich base for your soup. Adding Garlic Next, add two minced garlic cloves to the pot. Sauté for one more minute. You want the garlic to smell fragrant but not brown. This adds a wonderful depth of flavor to our soup. Incorporating Pumpkin and Sweet Potatoes Now, add one medium pumpkin, cut into cubes, and two diced sweet potatoes. Stir well and cook for about five minutes. This helps to slightly soften the vegetables and blend the flavors. Seasoning with Spices Sprinkle in one teaspoon of ground ginger, one teaspoon of ground cumin, and half a teaspoon of ground cinnamon. Add salt and freshly cracked black pepper to taste. Stir everything together to coat the veggies with the spices. This adds warmth and depth to the soup. Simmering the Soup Pour in four cups of vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes. You want the pumpkin and sweet potatoes to be fork-tender. Blending for Smoothness After simmering, use an immersion blender to blend the soup directly in the pot. If you don’t have one, carefully transfer small amounts to a stand blender. Blend until smooth, then return it to the pot. This creates a creamy texture that is so satisfying. Adding Coconut Milk Finally, stir in one cup of full-fat coconut milk. Warm the soup for another five minutes. Taste and adjust the seasoning if needed. The coconut milk gives the soup a rich and creamy feel. Enjoy your delicious creation! Start with the basic spices in the recipe. You can always add more. Taste the soup before serving. If it needs a kick, add more ginger or cumin. A pinch of salt can enhance all the flavors. I like to finish with freshly cracked black pepper for warmth. For a richer texture, use full-fat coconut milk. You can also add more if you like it creamier. Blend the soup until it's completely smooth. This makes it feel luxurious in your mouth. A splash of lemon juice can brighten the flavor too. Chop the pumpkin and sweet potatoes the night before. Store them in the fridge to save time. You can also dice the onion and mince the garlic ahead of time. This way, you're ready to cook without delay. Store-bought vegetable broth can save you time. Just choose a brand with no added sugars or preservatives. It’s a great way to keep the soup quick and easy without losing flavor. Homemade broth is better but not always necessary. Pro Tips Choose the Right Pumpkin: For a sweeter soup, opt for a sugar pumpkin or pie pumpkin, which have a richer flavor compared to larger varieties. Add Depth of Flavor: Roast the pumpkin and sweet potatoes before adding them to the soup for a caramelized flavor that enhances the overall dish. Spice It Up: Feel free to adjust the spices according to your taste. Adding a pinch of cayenne pepper can give the soup a delightful kick! Storage Tips: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Just remember to leave out the coconut milk until reheating to maintain its creaminess. {{image_4}} Using Butternut Squash You can swap pumpkin for butternut squash. It gives a sweet and creamy taste. Just peel, seed, and cut it like pumpkin. Use the same amount, about 2-3 pounds. This change keeps your soup rich and vibrant. Incorporating Other Vegetables You can add more veggies for extra flavor. Carrots, parsnips, or even zucchini work well. Chop them into small pieces and add them with the pumpkin and sweet potatoes. This gives your soup a colorful twist and more nutrients. Adding Proteins For a heartier soup, think about adding proteins. Cooked lentils, chickpeas, or shredded chicken blend nicely. Stir them in after blending the soup. This adds texture and makes the meal more filling. Experimenting with Different Spices You can change the flavor profile with spices. Try adding nutmeg for warmth or cayenne for heat. A pinch of smoked paprika can also add depth. Start with a small amount, then adjust to your taste. This makes each bowl unique and exciting. After you finish your soup, let it cool down. Pour it into an airtight container. Store it in the fridge. The soup stays fresh for up to five days. When you want to eat it, just reheat it on the stove. You can freeze this soup for later. Use a freezer-safe container. Leave some space at the top for expansion. The soup will keep well for up to three months. Make sure the soup is cool before freezing. This helps keep the texture nice. You can also freeze it in smaller portions. This way, you can thaw just what you need. To thaw, move the soup to the fridge overnight. For a quick thaw, use the microwave. Reheat on the stove over low heat. Stir often to avoid sticking. Adjust the seasoning after reheating, if needed. To make this soup vegan, use coconut milk. Instead of full-fat coconut milk, choose a light version or plant-based milk. This keeps the soup creamy while keeping it vegan. Coconut milk adds a nice flavor and richness. Yes, you can adjust the spice level. To add heat, try adding red pepper flakes or cayenne pepper. Start with a small amount and add more as needed. This way, you can make it as spicy as you like. You can serve this soup with several tasty sides. Here are some great options: - Crusty bread - Grilled cheese sandwiches - Mixed green salad - Roasted vegetables These dishes pair nicely with the soup and enhance your meal. This blog post shared a simple soup recipe. You learned about key ingredients like pumpkin and sweet potatoes. I covered step-by-step cooking methods, from sautéing to blending. Helpful tips enhanced your flavor and saved time. You can try variations with other vegetables or spices. Lastly, I provided storage advice for leftovers. Make this soup your own and enjoy it with friends. It's an easy way to warm up and share good times. Happy cooking!

Pumpkin & Sweet Potato Bliss Soup

A creamy and comforting soup made with pumpkin and sweet potatoes, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 medium pumpkin, peeled, seeded, and cut into cubes
  • 2 medium sweet potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • to taste salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish fresh cilantro leaves or toasted pumpkin seeds

Instructions
 

  • In a large saucepan, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally to prevent burning.
  • Add the minced garlic to the pan and continue to sauté for an additional minute, until the garlic is fragrant but not browned.
  • Incorporate the cubed pumpkin and diced sweet potatoes into the saucepan. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
  • Sprinkle in the ground ginger, cumin, cinnamon, salt, and freshly cracked black pepper. Stir the mixture well to ensure all the vegetables are beautifully coated with the spices.
  • Gradually pour in the vegetable broth, then bring the entire mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until both the pumpkin and sweet potatoes are fork-tender.
  • Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you prefer a stand blender, carefully transfer small batches of the soup to the blender, blending until smooth and returning it to the pot after each batch.
  • Once blended, return the soup to low heat and stir in the full-fat coconut milk. Warm through for another 5 minutes, adjusting the seasoning with additional salt and pepper if needed.
  • Serve the soup hot, garnished with fresh cilantro leaves or a sprinkle of toasted pumpkin seeds to add a delightful crunch.

Notes

Adjust seasoning to taste and garnish with fresh herbs or seeds for added texture.
Keyword comfort food, pumpkin, soup, sweet potato, vegetarian