Cozy Fall Delight: Sweet Potato Pumpkin Soup

As autumn rolls in, bringing with it a crisp chill in the air and vibrant foliage, it’s time to fulfill those cozy cravings! My go-to snuggle-up dish during these golden-hued days is my Sweet Potato Pumpkin Soup. There’s something so heartwarming about a steaming bowl of soup, especially one that combines two of fall’s most glorious ingredients: sweet potatoes and pumpkin. This recipe takes me back to those comforting childhood evenings spent curled up on the couch, savoring the fragrant spices wafting from the kitchen.

This soup is not just a plate of goodness; it’s a hug in a bowl. Rich and creamy, yet incredibly simple to make—trust me, you’ll feel like a culinary wizard as the comforting aroma fills your home. It’s the recipe I reach for when I want something decadent but don’t want to spend hours in the kitchen. Isn’t that the best of both worlds?

What makes this recipe special

You’ll love this savory delight because it perfectly balances the sweetness of roasted sweet potatoes with the warm, earthy flavor of pumpkin. But let’s talk about the spices—oh, the spices! A dash of cinnamon and nutmeg elevates this soup to new heights, wrapping your taste buds in a cozy blanket. If you’re feeling a bit adventurous, toss in a pinch of cayenne pepper for a kick that excites the senses! And it’s more than just delicious; it’s packed with nutrition, too. Sweet potatoes are loaded with vitamins A and C, while pumpkin brings its own set of health benefits. Who knew a bowl of soup could be so nourishing?

Gather these ingredients

Here’s what you’ll need to create this creamy autumn wonder:

• Sweet Potatoes (2 large): These beauties are the star of the show! Their natural sweetness transforms into a caramelized flavor during roasting, making the soup irresistibly good. You can also use butternut squash if that’s what you have on hand.
• Pumpkin Puree (1 can or 2 cups fresh): This adds a smooth texture and extra flavor. Fresh is fabulous, but canned is oh-so-convenient. Just make sure it’s pure pumpkin and not pie filling!
• Onion (1 medium): A finely chopped onion forms the base of flavor. It softens beautifully while sautéing and adds a lovely sweetness.
• Garlic (2 cloves): Ah, garlic—the culinary superhero! Minced fresh garlic packs a punch, adding depth that perfectly complements the sweetness.
• Vegetable Broth (4 cups): A good broth brings everything together. Homemade is best, but a quality store-bought one works wonders, too.
• Cinnamon (1 teaspoon): This spice not only brings warmth but conjures memories of holiday baking—what a delightful addition!
• Nutmeg (1 teaspoon): Just a hint of nutmeg goes a long way, amplifying the cozy essence of this soup.
• Cayenne Pepper (optional, to taste): Add it if you like a little heat! It’s that surprising twist that makes you go ‘wow’.
• Salt and Pepper (to taste): Essential for bringing out the flavors, of course. Don’t forget to season as you go!
• Olive Oil: For sautéing the onion and garlic, adding richness and depth.
• Cream or Coconut Milk (optional): If you want a luxuriously creamy finish, this option is heavenly!

How this recipe comes together

Ready to whip up a batch? Let’s dive into the steps:

1. Preheat your oven to 400°F (200°C). This is crucial for roasting those sweet potatoes to perfection.

2. While the oven heats, peel and chop your sweet potatoes into hearty chunks. Toss them in olive oil, and season generously with salt and pepper.

3. Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, until they’re tender and slightly caramelized. This step is magic!

4. In a large pot over medium heat, warm up another splash of olive oil. Sauté the chopped onion and minced garlic until they reach that beautiful soft state—you’ll know it’s time when your kitchen smells divine!

5. Add those glorious roasted sweet potatoes, the pumpkin puree, and pour in the vegetable broth. Bring to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

6. Now stir in your spices: the cinnamon, nutmeg, and cayenne (if using). Give it a good mix and let it simmer for a few more minutes. Trust me; the scent will have you eagerly anticipating the first spoonful!

7. Using an immersion blender or a regular blender, blend the soup until it’s fabulously smooth and creamy. If it’s too thick, just add a touch more broth.

8. Finally, pour the blended soup back into the pot and stir in a swirl of cream or coconut milk for added richness. Give it a taste and adjust the seasoning if needed!

How to serve it

Your Cozy Fall Delight is now ready to shine! I love to serve it warm with a drizzle of cream on top, maybe a sprinkle of toasted pumpkin seeds for a delightful crunch. Pair it up with some crusty bread or a simple salad to make it a complete meal. Feeling indulgent? A grilled cheese sandwich on the side is absolutely heavenly—trust me!

Keeping leftovers fresh

If you find yourself with any leftovers (which is rare, I assure you), don’t fret! This soup tastes even better the next day. To store, simply transfer it to an airtight container and refrigerate for up to 3 days. You can freeze it, too; just let it cool completely before moving it to a freezer-safe container. It will keep for about a month. When you’re ready to enjoy it again, thaw and reheat gently on the stove, adding a splash of broth or water to loosen it up if needed.

Helpful cooking tips

• Don’t skip the roasting step for the sweet potatoes! It adds a depth of flavor that you won’t want to miss.
• If you prefer a chunkier soup, reserve some roasted sweet potatoes before blending and add them back in after.
• Try a sprinkle of smoked paprika or crispy bacon on top for an unexpected twist that brings a smoky flavor to your cozy creation!

Creative Twists

Let’s get experimental! Here are a few variations to jazz it up:

• Maple Spice Delight: Add a tablespoon of maple syrup into the mix for a sweet twist that balances the spices beautifully.
• Thai-Inspired: Incorporate coconut milk with a splash of lime juice and a hint of red curry paste for an exciting spin!
• Hearty Veggie Version: Toss in some diced veggies like carrots or kale for added nutrition and texture.

Ingredients list

• 2 large Sweet potatoes
• 1 can or 2 cups Fresh pumpkin puree
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• Cayenne pepper (optional, to taste)
• Salt and pepper (to taste)
• Olive oil for sautéing
• Cream or coconut milk (optional)

Directions to follow

1. Preheat the oven to 400°F (200°C).
2. Peel and chop sweet potatoes. Toss them in olive oil and season with salt and pepper.
3. Roast sweet potatoes for 25-30 minutes until tender.
4. In a pot, heat olive oil and sauté onion and garlic until soft.
5. Add roasted sweet potatoes, pumpkin puree, and vegetable broth. Simmer for 15-20 minutes.
6. Stir in spices and simmer for a few more minutes.
7. Blend until smooth, then return to pot. Stir in cream or coconut milk if desired.

Your questions answered

• Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree it first.
• How long will leftovers last? They’ll keep in the fridge for about 3 days; you can freeze for up to a month.
• Is this soup vegan? You can easily make it vegan by using coconut milk and ensuring your broth is plant-based.
• Can I add other vegetables? Definitely! Carrots, parsnips, or even a bit of spinach can be delicious additions.
• What’s the best way to reheat it? Gently on the stove with a splash of water or broth to keep it creamy.

In conclusion, this Sweet Potato Pumpkin Soup isn’t just a cozy dish; it’s a hearty celebration of fall. With its vibrant flavors and potential for customization, it invites you to explore both your palate and creativity in the kitchen. I can’t wait for you to try it! Let’s inspire each other in our culinary adventures. Share your experiences in the comments, and don’t hesitate to put your own spin on this warm, comforting recipe. Happy cooking! 🌟

Print