Creamy Pumpkin and Sweet Potato Soup

Why Make This Recipe

Creamy Pumpkin and Sweet Potato Soup is a warm and comforting dish that’s perfect for chilly days. With its rich flavors and creamy texture, it’s sure to please your taste buds and warm your heart. Pumpkin and sweet potatoes are not only delicious but also packed with nutrients. This soup is easy to make and can be enjoyed by everyone, making it a great option for family dinners or gatherings.

How to Make Creamy Pumpkin and Sweet Potato Soup

Ingredients

• 1 medium pumpkin, diced
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• Salt and pepper to taste
• ½ cup coconut milk (optional)
• Fresh herbs for garnish (optional)

Directions

1. In a slow cooker, combine the diced pumpkin, sweet potatoes, onion, garlic, and vegetable broth.
2. Add the ginger, cinnamon, salt, and pepper. Stir to combine.
3. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
4. Once cooked, use an immersion blender to puree the soup until smooth.
5. Stir in the coconut milk for added creaminess, if desired.
6. Serve hot, garnished with fresh herbs.

How to Serve Creamy Pumpkin and Sweet Potato Soup

This soup makes a perfect starter for a cozy dinner or a hearty lunch on its own. You can serve it with crusty bread or a side salad to make a complete meal. Adding a sprinkle of fresh herbs on top will not only add flavor but also make the dish look more appealing.

How to Store Creamy Pumpkin and Sweet Potato Soup

If you have leftover soup, it can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it over low heat on the stove or in the microwave until hot.

Tips to Make Creamy Pumpkin and Sweet Potato Soup

• Make sure to chop the vegetables evenly for even cooking.
• If you like a thicker soup, you can reduce the amount of vegetable broth.
• Feel free to add more spices like nutmeg or allspice for extra flavor.
• You can make this soup in advance, as the flavors develop even more after a day in the fridge.

Variation

You can add other vegetables like carrots or celery for more texture. If you’re looking for a protein boost, consider adding cooked beans or lentils to the soup.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin. Generally, one 15-ounce can is equivalent to the amount of fresh pumpkin used in this recipe.

Is this soup vegan?
Yes, the soup is vegan if you skip the coconut milk or use a plant-based alternative.

Can I freeze the soup?
Absolutely! Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. When ready to eat, thaw and reheat it on the stove.