Go Back
–+ servings

Sweet Potato Pumpkin Soup

Please rate us
A comforting and creamy blend of sweet potatoes and pumpkin, perfect for chilly evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 3 tablespoons extra virgin olive oil For sautéing vegetables
  • 2 stalks celery (ends removed and diced)
  • 1 leek (white part, thinly sliced)
  • 4 cloves garlic (skin removed and thinly sliced)
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1.8 kilograms Kent pumpkin (skin and seeds removed and diced) Can be substituted with butternut squash
  • 1.1 kilograms sweet potato (peeled and diced)
  • 500 mL vegetable or chicken stock Use vegetable stock for a vegan option
For serving
  • to taste sour cream or vegan sour cream For garnishing

Method
 

Preparation
  1. In a large Dutch oven or saucepan, heat the extra virgin olive oil over medium heat.
  2. Add the leeks and diced celery. Sauté them until the leeks soften, about 3-4 minutes.
  3. Toss in the sliced garlic, dried thyme, and dried rosemary. Sauté until fragrant, about 1 minute.
  4. Stir in the diced pumpkin and sweet potato, followed by the stock. Mix well to combine.
  5. Cover with a lid and bring to a gentle boil. Once boiling, reduce the heat to let it simmer.
  6. Cook until the pumpkin and sweet potato are soft and tender, roughly 25-30 minutes.
  7. Remove from heat. Using an immersion blender, blend the soup until smooth. If an immersion blender is not available, allow it to cool slightly before transferring to a blender.
  8. Season your soup with salt and pepper to taste.
  9. Serve hot, garnished with a drizzle of sour cream and alongside your favorite crusty bread.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 7gSugar: 6g

Notes

This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Let it cool before transferring to airtight containers.
Tried this recipe?Let us know how it was!