Creamy Pumpkin and Sweet Potato Soup
This hearty and smooth soup is perfect for any fall meal! It will serve 4 as an entree, but it will serve 6 to 8 if served as an appetizer or side.
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Servings:
ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 1 tsp kosher salt + more to taste
- 1/2 tsp chipotle powder*
- 1/2 tsp smoked paprika you can also use regular paprika
- 1/4 tsp ground cumin
- Pinch of ground nutmeg
- 1 15 oz can pumpkin puree
- 6 cups chopped peeled sweet potato (6 to 8 sweet potatoes)
- 1 quart chicken stock or vegetable stock
- 1/2 cup heavy cream or unsweetened full fat coconut milk
- Garnish: roasted pumpkin seeds heavy cream
instructions
Stovetop
- Add oil to a large pot or Dutch oven and place over medium-high heat. Once hot, add onion and cook until translucent, stirring occasionally, about 3 to 4 minutes. Stir in 1 tsp salt, chipotle powder, smoked paprika, ground cumin, and nutmeg. Cook until fragrant, about 1 minute.
- Stir in pumpkin puree, sweet potato, and chicken stock until combined. Bring to a boil, then reduce to a simmer and cover. Cook for 25 to 30 minutes, until the sweet potato pieces are very tender.
- Remove from heat. Use an immersion blender to blend the soup until it's smooth and creamy. You can also use a blender, but you will need to work in batches to blend until smooth.
- Stir in heavy cream. Taste and season with salt, as desired.
- Serve with a garnish of roasted pumpkin seeds and heavy cream drizzle.
Slow Cooker
- Add oil to a large pot or Dutch oven and place over medium-high heat. Once hot, add onion and cook until translucent, stirring occasionally, about 3 to 4 minutes. Stir in 1 tsp salt, chipotle powder, smoked paprika, ground cumin, and nutmeg. Cook until fragrant, about 1 minute.
- Transfer to a slow cooker. Add in pumpkin puree, sweet potatoes, and stock. Stir to combine.
- Cover and cook for 4 to 5 hours on High, or 6 to 7 hours on Low. The potatoes should be very tender. Use an immersion blender to blend the soup until it's smooth and creamy. You can also use a blender, but you will need to work in batches to blend until smooth.
- Stir in heavy cream. Taste and season with salt, as desired.
- Serve with a garnish of roasted pumpkin seeds and heavy cream drizzle.
Instant Pot
- Set the Instant Pot to Sauté and add oil. Once hot, add onion and cook until translucent, stirring occasionally, about 3 to 4 minutes. Stir in 1 tsp salt, chipotle powder, smoked paprika, ground cumin, and nutmeg. Cook until fragrant, about 1 minute.
- Stir in pumpkin puree, sweet potato, and chicken stock until combined.
- Cover, seal and cook on High pressure for 8 minutes. Quick release the pressure once it is done cooking.
- Use an immersion blender to blend the soup until it's smooth and creamy. You can also use a blender, but you will need to work in batches to blend until smooth.
- Stir in heavy cream. Taste and season with salt, as desired.
- Serve with a garnish of roasted pumpkin seeds and heavy cream drizzle.
video
notes
*If you are sensitive to spice, you can halve the amount of chipotle pepper in the ingredients list. If you like it spicy, add in 1/4 tsp of cayenne pepper to amp up the heat level.
nutrition
Calories: 929kcal | Carbohydrates: 29g | Protein: 16g | Fat: 90g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 49g | Cholesterol: 27mg | Sodium: 626mg | Potassium: 805mg | Fiber: 13g | Sugar: 10g | Vitamin A: 11520IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 4mg
Calories: 929kcal