The pumpkin and sweet potatoes blend beautifully, creating a soup that feels both indulgent and wholesome. This recipe can be Pareve, dairy, or vegan, making it a great dish for hosting.
How to Make Pumpkin Sweet Potato Soup?
Here’s how easy it is:
- Heat olive oil in a large pot, add diced sweet potato and pumpkin cubes, and cook for 3-4 minutes.
- Add ground ginger, paprika, salt, and pepper, cooking for another minute or two.
- Pour in broth and add cinnamon sticks; bring to a boil, then simmer for 20-25 minutes until vegetables are soft.
- Remove cinnamon sticks, cool the soup, and blend until smooth. It is going to smell amazing!
- Coconut milk to finish.
What to Serve this Soup With?
To complement its creamy texture and slightly sweet flavor, you can serve it with crusty bread like a warm baguette or sourdough, ideal for dipping. A side green salad adds a fresh and crunchy contrast. If you’re looking for a lighter option, roasted pumpkin seeds sprinkled on top or bread croutons provide a satisfying crunch.
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Pumpkin Sweet Potato Soup
Yield 6 servings
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Description
The pumpkin and sweet potatoes blend beautifully, creating a soup that feels both indulgent and wholesome.Kosher Pareve, or dairy, can be vegan too!
Ingredients
- 2 Tablespoons olive oil
- 1 medium sweet potato peeled and diced
- 3-4 cups pumpkin cubes
- 1/2-1 Teaspoon ground ginger
- 1/2 Teaspoon paprika
- 2 cinnamon sticks
- 4 cups (960ml) vegetable (or chicken) broth *you can use water too or more if needed
- 1/2 cup coconut milk or cream for a richer (dairy) version
- Salt and pepper to taste
Optional toppings:
- roasted pumpkin seeds, croutons, or a drizzle of coconut milk
Instructions
- Heat the olive oil in a large pot over medium heat. Add diced sweet potato and pumpkin cubes. Cook for 3-4 minutes, stirring occasionally.
- Add the ground ginger, paprika, salt, and pepper. Cook for another minute to release the flavors.
- Pour in the broth and add the cinnamon sticks. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the vegetables are very soft.
- Remove the cinnamon sticks, let the soup cool, and blend it until smooth using an immersion blender (or a regular blender in batches).
- Stir in the coconut milk and heat through. Adjust the seasoning if needed. If the soup is too thick, add broth/water/coconut milk until you reach the desired consistency.
- Garnish with roasted pumpkin seeds, croutons, or a drizzle of coconut milk.
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