Easy Pumpkin and Sweet Potato Fall Soup
A cozy, creamy soup made with roasted pumpkin and sweet potatoes — the perfect comfort meal for chilly fall evenings. Simple ingredients, deep flavor, and heartwarming aroma.
Equipment
- Baking tray lined with parchment paper
- Large Dutch oven or soup pot
- Immersion blender or countertop blender
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups pumpkin peeled and cubed
- 2 cups sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 4 cups vegetable or chicken stock
- ½ cup heavy cream or coconut cream
- ¼ teaspoon cinnamon
- Pinch of cayenne optional
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line a baking tray with parchment paper.
- Roast Veggies: Toss cubed pumpkin and sweet potatoes with olive oil, salt, and a little cinnamon. Roast for 30–35 minutes until golden and tender.
- Sauté Aromatics: In a large pot, sauté onions in olive oil until soft. Add garlic and cook for 30 seconds.
- Combine & Simmer: Add roasted vegetables to the pot with stock, spices, and seasonings. Simmer for 10 minutes.
- Blend Smooth: Use an immersion blender (or regular blender) to puree until smooth and creamy.
- Add Cream: Stir in heavy or coconut cream. Adjust salt and pepper. Heat gently for 2–3 minutes.
- Serve: Ladle into bowls, drizzle with extra cream, and garnish with toasted pumpkin seeds or herbs.
Notes
For a vegan version, use coconut cream and vegetable stock.
Add a splash of apple cider or maple syrup for subtle sweetness.
If soup is too thick, add more broth ¼ cup at a time.
Best enjoyed with crusty bread or grilled cheese.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 6g |
| Fiber | 4g |
| Vitamin A | 300% DV |