Description
This hearty Pumpkin Sweet Potato Soup combines the natural sweetness of pumpkin and sweet potatoes with warming spices like chili powder, cumin, and cinnamon to create a comforting and flavorful soup. Enhanced with garlic, onion, and a touch of acidity from white wine vinegar, this soup offers a perfect blend of spicy, sweet, and tangy notes. It’s an ideal dish for chilly days, offering a nutritious and satisfying meal that is both vegan and gluten free.
Ingredients
Scale
Base Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 ¼ cups)
- 2 teaspoons (~3 cloves) fresh garlic, minced
- ½ tablespoon fresh ginger, finely minced or grated
Main Vegetables & Puree
- 1 ½ pounds sweet potato, peeled and cut into ½ inch cubes (about 5 cups)
- 1 15 ounce can pumpkin puree
Spices & Seasonings
- 2–3 teaspoons chili powder, depending on preferred spice level
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons fine kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
Other Ingredients
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons maple syrup (optional)
Instructions
- Prepare the Aromatics: In a large pot, melt the butter over medium heat. Add the diced yellow onion and sauté until translucent and fragrant, about 5-7 minutes. Then stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic but not browned.
- Add Sweet Potatoes and Tomato Paste: Add the cubed sweet potatoes to the pot, and stir in the tomato paste, mixing well to coat the vegetables evenly and deepen their flavor.
- Season the Soup: Sprinkle in the chili powder, dried oregano, kosher salt, cumin, and cinnamon. Stir thoroughly to incorporate all the spices with the vegetables and tomato paste.
- Add Pumpkin Puree and Broth: Pour in the canned pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and allow to cook for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If using a regular blender, carefully transfer the soup in batches and puree until smooth, then return to the pot.
- Finish with Vinegar and Maple Syrup: Stir in the white wine vinegar to add a subtle acidity that balances the soup’s sweetness. If desired, add the maple syrup for extra sweetness. Taste and adjust seasoning if needed.
- Serve Warm: Ladle the soup into bowls and serve warm, optionally garnished with herbs or a drizzle of olive oil.
Notes
- For a vegan version, substitute butter with olive oil or a plant-based margarine.
- Adjust chili powder quantity to control heat level according to preference.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Add a splash of coconut milk for a creamier texture and subtle coconut flavor.
- Use low sodium vegetable broth to better control overall saltiness.
Keywords: pumpkin soup, sweet potato soup, vegan soup, gluten free soup, autumn recipes, hearty soup, vegetable soup, healthy soup