Description
This vibrant, velvety Pumpkin and Sweet Potato Soup is the ultimate autumn comfort food. By combining the earthy creaminess of roasted pumpkin or squash with the natural, candy-like sweetness of sweet potatoes, this soup achieves a luxurious texture and deep, rich flavor profile. It is a simple, healthy, and nourishing meal that comes together in just 30 minutes, making it an ideal choice for busy weeknights when you want something homemade and deeply satisfying for the whole family.
Ingredients
1 large yellow onion, roughly chopped
3 cloves garlic, peeled and chopped
2 lb buttercup squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, cumin, and smoked paprika for 1 minute until fragrant.
Add the cubed squash and sweet potatoes to the pot.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Use an immersion blender to process the soup until completely smooth.
Season with salt and black pepper to taste and serve warm.
Notes
You can substitute buttercup squash with butternut squash or pumpkin puree. For a creamier texture, stir in a splash of coconut milk or heavy cream before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg