why make this recipe
One-Pot Savory Pumpkin & Sweet Potato Soup is a warm and comforting dish perfect for any season. It is not only delicious but also easy to make. This soup offers a delightful blend of sweet and savory flavors, making it a favorite among families. Plus, it’s healthy, packed with vitamins, and great for using up seasonal produce. Whether you’re looking for a cozy dinner or a nutritious lunch, this recipe checks all the boxes!
how to make One-Pot Savory Pumpkin & Sweet Potato Soup
Ingredients:
- 2 Tablespoons olive oil
- 2 cups chopped onion (about 1 large onion)
- ¾ teaspoon salt (divided)
- 3 cloves garlic (minced)
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes)
- 4 cups vegetable broth
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon honey or maple syrup
- ½ cup full fat plain yogurt (or sour cream)
- Crumbled feta cheese
- Pepitas
- Extra paprika (for garnish, optional)
Directions:
- Add the olive oil to a large soup pot or Dutch oven over medium-high heat.
- Add the onion, then sprinkle with ½ teaspoon salt. Sauté until lightly golden brown, about 2 minutes.
- Stir in the garlic, smoked paprika, black pepper, red pepper flakes (if using), and diced sweet potato. Lower the heat to medium and stir for a minute to toast the spices and cook the garlic.
- Add the broth, pumpkin puree, and the remaining ¼ teaspoon of salt to the pot and stir to combine.
- Bring the mixture to a simmer. Cover and cook until the sweet potatoes are soft, about 15 to 20 minutes.
- Once the potatoes are soft, turn off the heat. Stir in the honey or maple syrup and yogurt or sour cream.
- Blend the soup using an immersion blender in the pot. If you don’t have one, let the soup cool slightly, then transfer it to a blender in batches. You can blend it until completely smooth or leave some small pieces of potato for texture.
- Taste the soup and add more salt and pepper if needed. (Different broths have different flavors, so adjust to your liking.)
- Ladle the soup into bowls and serve. You can garnish it with crumbled feta, pepitas, and a sprinkle of paprika if desired.
how to serve One-Pot Savory Pumpkin & Sweet Potato Soup
Serve this soup hot in bowls. It pairs well with crusty bread or a fresh salad. You can add a dollop of yogurt or a sprinkle of feta on top for extra creaminess and flavor. This soup is perfect for lunch, dinner, or any gathering with friends and family.
how to store One-Pot Savory Pumpkin & Sweet Potato Soup
To store the soup, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for about 3 to 5 days. You can also freeze it for longer storage. To freeze, place the soup in freezer-safe containers, leaving some space for expansion, and it will last for up to 3 months. Thaw overnight in the fridge before reheating.
tips to make One-Pot Savory Pumpkin & Sweet Potato Soup
- Use fresh sweet potatoes and good-quality pumpkin puree for the best flavor.
- Adjust the spices based on your preference; add more red pepper flakes if you enjoy a kick!
- Garnish with fresh herbs like parsley or cilantro for extra flavor and color.
- Experiment with different toppings, such as croutons or seeds.
variation (if any)
You can substitute the sweet potatoes with butternut squash for a different flavor. For a vegan version, use coconut yogurt instead of dairy yogurt. You can also add cooked lentils or beans to make it heartier.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, using canned pumpkin puree works well and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling.
2. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free since it uses vegetable broth and no flour or gluten-containing ingredients.
3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the fridge or freezer. Just reheat and enjoy later.
One-Pot Savory Pumpkin & Sweet Potato Soup
Ingredients
Soup Base
- 2 Tablespoons olive oil
- 2 cups chopped onion (about 1 large onion)
- ¾ teaspoon salt (divided) ½ tsp for sautéing, ¼ tsp for the soup
- 3 cloves garlic (minced)
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional) For a spicier soup
- 3 cups peeled, diced sweet potatoes (about 2 medium)
- 4 cups vegetable broth
- 1 cup pumpkin puree (not pumpkin pie filling) Canned pumpkin puree works well
- 1 teaspoon honey or maple syrup For added sweetness
Garnishes
- ½ cup full fat plain yogurt (or sour cream) For creaminess
- Crumbled feta cheese Optional garnish
- Pepitas Optional garnish
- Extra paprika For garnish, optional
Instructions
Cooking
- Add the olive oil to a large soup pot or Dutch oven over medium-high heat.
- Add the onion, then sprinkle with ½ teaspoon salt. Sauté until lightly golden brown, about 2 minutes.
- Stir in the garlic, smoked paprika, black pepper, red pepper flakes (if using), and diced sweet potato. Lower the heat to medium and stir for a minute to toast the spices and cook the garlic.
- Add the broth, pumpkin puree, and the remaining ¼ teaspoon of salt to the pot and stir to combine.
- Bring the mixture to a simmer. Cover and cook until the sweet potatoes are soft, about 15 to 20 minutes.
- Once the potatoes are soft, turn off the heat. Stir in the honey or maple syrup and yogurt or sour cream.
- Blend the soup using an immersion blender in the pot. If you don’t have one, let the soup cool slightly, then transfer it to a blender in batches.
- Taste the soup and add more salt and pepper if needed.
- Ladle the soup into bowls and serve. You can garnish it with crumbled feta, pepitas, and a sprinkle of paprika if desired.
Notes
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