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Pumpkin & Sweet Potato Soup

A warm, cozy soup that's perfect for chilly days, made with pumpkin and sweet potatoes, and easily adaptable to your pantry ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium pumpkin, peeled and chunked
  • 2 medium sweet potatoes, peeled and chunked
  • 1 big onion, yellow or white
  • 2-3 cloves garlic, smashed up
  • enough to coat tablespoons olive oil
  • to taste salt and pepper
  • 4 cups vegetable or chicken stock
Optional Ingredients
  • to taste cream, coconut milk, smoked paprika, ginger, a dash of cinnamon, nutmeg, or red pepper flakes Highly recommended for added flavor
  • splash lime juice Optional topping for flavor enhancement
  • to taste Greek yogurt Also serves as a topping

Method
 

Preparation
  1. Preheat your oven if roasting the veggies.
  2. Prep the vegetables by peeling and chunking the pumpkin and sweet potatoes.
  3. Smash the garlic cloves.
Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion and garlic, cooking until soft and translucent.
  3. Add pumpkin and sweet potatoes, stirring well.
  4. Pour in the stock and bring to a boil, then reduce heat and simmer until vegetables are tender.
  5. Blend the soup until smooth, either using an immersion blender or by transferring to a stand blender.
  6. Season with salt and pepper to taste, and any optional seasonings you prefer.
Serving
  1. Serve warm with your choice of toppings such as yogurt, lime juice, or extra spices.

Notes

For better flavor, roast the vegetables if possible. If the soup is too thick, add more stock or water until desired consistency. Store leftovers in the fridge for up to four days or freeze for three months.