Description
Creamy, hearty, and full of warming fall flavors, this Pumpkin Sweet Potato Soup is a delicious seasonal side dish. Whether you make it on a chilly weeknight or add it to your Thanksgiving menu, this cozy soup is sure to be a crowd pleaser.
Ingredients
Units
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 1/4 cups)
- 2 teaspoons (~3 cloves) fresh garlic, minced
- 1/2 tablespoon fresh ginger, finely minced or grated
- 1 1/2 pounds sweet potato, peeled and cut into 1/2 inch cubes (about 5 cups)
- 2 tablespoons tomato paste
- 2-3 teaspoons chili powder, depending on preferred spice level
- 1 1/2 teaspoons dried oregano
- 1 1/4 tsp fine kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons maple syrup (optional)
Instructions
- Heat soup pot over medium heat and melt butter. Once heated, add onions, garlic, and ginger, cooking 5-6 minutes.
- Stir in sweet potatoes, tomato paste, chili powder, oregano, salt, cumin, and cinnamon. Cook for 5 minutes, stirring a few times.
- Pour in broth, pumpkin puree, white wine vinegar, and maple syrup. Stir well, then bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
- When the soup is done (once sweet potatoes are fork tender), carefully transfer to a heat safe blender and blend until smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 168
- Sugar: 8.5 g
- Sodium: 503.5 mg
- Fat: 6.1 g
- Carbohydrates: 27.4 g
- Fiber: 5.1 g
- Protein: 2.6 g
