Creamy Pumpkin and Sweet Potato Soup

A warm and comforting dish, this Creamy Pumpkin and Sweet Potato Soup is rich in flavor and nutrients, making it a perfect choice for chilly days and family gatherings.

Print Recipe

Prep Time 15

Cook Time 7

Total Time 7 15

Course Appetizer, Soup

Cuisine American, Vegan

Servings 4 servings

Calories 150 kcal

Ingredients

Vegetables

1 medium pumpkin, diced
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced

Liquids

4 cups vegetable broth
½ cup coconut milk (optional) For added creaminess

Spices

1 teaspoon ground ginger
1 teaspoon cinnamon
Salt and pepper to taste

Garnish

Fresh herbs for garnish (optional)

Instructions

Preparation

In a slow cooker, combine the diced pumpkin, sweet potatoes, onion, garlic, and vegetable broth.
Add the ginger, cinnamon, salt, and pepper. Stir to combine.

Cooking

Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
Once cooked, use an immersion blender to puree the soup until smooth.
Stir in the coconut milk for added creaminess, if desired.

Serving

Serve hot, garnished with fresh herbs.

Notes

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.

Keyword comfort food, Creamy Pumpkin Soup, Healthy Soup, Sweet Potato Soup, Vegan Soup