Creamy Pumpkin Sweet Potato Soup with Spices Recipe
This Pumpkin Sweet Potato Soup is a warm and comforting blend of roasted sweet potatoes and pumpkin puree, infused with warming spices like chili powder, cumin, and cinnamon. Perfect for chilly days, this creamy soup is enhanced with garlic, ginger, tomato paste, and a touch of maple syrup for subtle sweetness. It’s a flavorful, hearty option that’s both vegan and gluten-free, ideal as a nourishing starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 ¼ cups)
- 2 teaspoons (~3 cloves) fresh garlic, minced
- ½ tablespoon fresh ginger, finely minced or grated
- 1 ½ pounds sweet potato, peeled and cut into ½ inch cubes (about 5 cups)
Spices and Flavorings
- 2 tablespoons tomato paste
- 2-3 teaspoons chili powder, depending on preferred spice level
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons fine kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
Liquids and Finishing Touches
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons maple syrup (optional)
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add diced onion and cook for about 5-7 minutes until softened and translucent. Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Sweet Potatoes and Tomato Paste: Add the cubed sweet potatoes to the pot along with the tomato paste. Stir well to coat the vegetables and let the paste cook for about 2 minutes to deepen the flavor.
- Spice It Up: Sprinkle in chili powder, dried oregano, kosher salt, cumin, and cinnamon. Stir to evenly distribute the spices and toast them slightly for about 1-2 minutes.
- Add Liquids and Pumpkin Puree: Pour in the vegetable broth and add the pumpkin puree. Stir everything until well combined. Bring the mixture to a simmer over medium-high heat.
- Simmer Until Tender: Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the sweet potatoes are very tender when pierced with a fork.
- Blend the Soup: Using an immersion blender directly in the pot, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Balance the Flavor: Stir in white wine vinegar and maple syrup if using. Adjust seasoning with additional salt or chili powder if desired. Warm through for another 2-3 minutes.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with fresh herbs or a drizzle of extra-virgin olive oil.
Notes
- For a dairy-free version, substitute butter with olive oil or vegan butter.
- Adjust chili powder to control the heat level as per your preference.
- Maple syrup is optional but adds a nice subtle sweetness balancing the spices.
- This soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.