Pumpkin Sweet Potato Soup
- Large pot
- Immersion blender
- Chef's knife
INGREDIENTS
- 3 medium sweet potatoes
- 3 medium carrots
- 1 cup pumpkin
- 1 onion, quartered
- 1 leek stalk, sliced into strips
- 1 teaspoon ground ginger
- 6 garlic cloves
- 1 cup coconut cream
Seasoning:
- 4 tablespoons olive oil
- 1 teaspoon turmeric
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- 1 tablespoon thyme
To finish:
- Croutons
- Crushed chili
- Thyme
- Olive oil
INSTRUCTIONS
- Peel and dice the sweet potatoes, carrots, and pumpkin into uniform cubes.
- Heat a large soup pot over medium heat. Add olive oil, onion, and garlic; sauté until slightly browned, about 3 minutes.
- Add the sweet potatoes, carrots, pumpkin, leek, and seasonings; cook for 2–3 minutes, stirring occasionally.
- Add water to cover vegetables ¾ of the way. Cover and simmer on medium heat for 35 minutes, until vegetables are tender.
- Blend the soup with an immersion blender or standard blender until smooth. Stir in coconut cream and simmer for an additional 10 minutes.
- Serve hot, drizzling with olive oil, sprinkling fresh thyme and chili, and serving alongside croutons.
FAQ
How can I thicken pumpkin sweet potato soup if it’s too thin?
There are several effective methods for thickening it. The simplest way is to let it simmer uncovered for 10 to 15 minutes so excess liquid evaporates. Another option is to add more roasted sweet potato or pumpkin and blend again for a naturally creamy result. Some people stir in a small amount of cooked rice or lentils, which disappear once blended. Avoid using flour or cornstarch if you prefer to keep the soup naturally smooth.
Does this pumpkin sweet potato soup freeze well?
The soup freezes very well, thanks to its base of blended vegetables and coconut cream. To freeze, let the soup cool completely, then portion it into freezer-safe containers, leaving about an inch of space at the top for expansion. Label with the date, and store for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then reheat slowly on the stove. If the texture separates slightly after thawing, a quick blend with an immersion blender restores the smooth, creamy consistency.
What can I serve alongside the soup?
The pumpkin sweet potato soup pairs well with several sides that balance its creamy and spiced flavor. Crusty bread or homemade croutons are a natural choice, offering crunch against the velvety soup. A green salad with a tangy vinaigrette works well to cut through the richness. For a heartier meal, serve the soup alongside a grilled cheese sandwich, flatbread with herbs, or even roasted chickpeas for added protein.
What spices work best in pumpkin sweet potato soup?
Turmeric adds depth and a golden color, while nutmeg gives gentle warmth. Black pepper and salt balance the natural sweetness of the vegetables. Fresh thyme introduces an herbal note, while a touch of ginger brightens the flavor. For variation, you can add a pinch of cinnamon or smoked paprika.
How can I make the soup more filling?
You can add proteins or grains that blend seamlessly into the base. Lentils, especially red lentils, cook down easily and thicken the soup while adding protein and fiber. Chickpeas are another option, either blended for creaminess or left whole for texture. Adding quinoa or brown rice provides extra heartiness and can make the soup a one-bowl dinner.
How can I adjust the flavor if it tastes too sweet?
Sometimes pumpkin sweet potato soup can lean toward the sweeter side because of the natural sugars in the vegetables. To balance this, increase savory or acidic elements. A splash of lemon juice or apple cider vinegar adds brightness that cuts through sweetness. More black pepper, smoked paprika, or even a dash of cayenne pepper enhances the savory character. You can also stir in extra fresh thyme or rosemary for herbal depth.
