Description
Pumpkin and Sweet Potato Soup is simmered with thyme, sage, and cinnamon for a warming and flavorful meal. This healthy, vegan, and gluten-free soup is perfect for cozy fall or winter days.
Ingredients
- 2 tablespoons vegan butter or regular butter or olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pounds sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- ⅔ cup unsweetened applesauce
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg
- Pinch cayenne, more to taste if you like it spicy
- 2 tablespoons maple syrup
Instructions
1. In a soup pot or Dutch oven, heat the butter over medium heat until melted.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 1 minute.
4. Add the sweet potatoes, broth, applesauce, pumpkin puree, cinnamon, salt, sage, thyme, nutmeg, and cayenne.
5. Bring the mixture to a boil, reduce to a simmer, cover, and cook until the sweet potatoes are tender, about 15 minutes.
6. Use an immersion blender to blend the soup until smooth. Alternatively, use a regular blender in batches.
7. Return the soup to the pot if needed, stir in the maple syrup, taste, and adjust salt as desired.
8. Serve warm and enjoy.
Notes
You can use frozen cubed sweet potatoes as a time-saving alternative.
Add more cayenne if you prefer a spicier soup.
This soup pairs well with a side of crusty bread or a simple salad.
Leftovers can be stored in the fridge for up to 4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 324
- Sugar: 18g
- Sodium: 645mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 0mg