Creamy Pumpkin and Sweet Potato Soup With Coconut Milk
This creamy pumpkin and sweet potato soup recipe is cozy, comforting, and easy to make. Perfect for fall dinners or anytime you crave warmth.
Servings: 4 servings
Calories: 244kcal
Ingredients
- 3 cups fresh pumpkin peeled and cubed, or 2 ½ cups canned pumpkin for a shortcut!
- 3 medium sweet potatoes peeled and cubed; approx. 4 cups
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger root grated
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 4 1/4 cups vegetable broth
- 1 14-ounce can full-fat coconut milk
- 1 tablespoon maple syrup optional, for balance
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons salt plus more to taste
- ¼ teaspoon ground black pepper
- ¼ cup fresh cilantro or parsley chopped, for garnish
- toasted pumpkin seeds optional, for garnish
Instructions
- Preheat the oven to 400°F. Spread the pumpkin and sweet potato cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and then roast for 25 minutes, flipping halfway, until tender and lightly caramelized.
- Heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and ginger, cooking for 1 minute longer.
- Add the cumin, coriander, smoked paprika, and cayenne if using, stirring for 30 seconds to coat the aromatics.
- Add the roasted pumpkin, sweet potato, vegetable broth, and coconut milk. Bring to a simmer and cook for 10 minutes to meld flavors.
- Remove from the heat and blend the soup carefully in a high-speed blender, or with an immersion blender until smooth.
- Stir in the maple syrup, vinegar, salt, and black pepper, adjusting seasoning to taste.
- Garnish with cilantro or parsley and toasted pumpkin seeds, if desired, before serving.
- Enjoy!
Video
Notes
Storage and Reheating
Let the soup cool down completely before storage. Pour leftover soup into an airtight container, then keep it in the refrigerator for up to 5 days.
For longer storage, keep the soup in the freezer for up to 3 months. Just be sure to leave some space at the top of the container to allow for expansion. Don’t include toppings when you freeze the soup, as they’re best enjoyed fresh.
You can reheat the soup on the stove or in the microwave. If it’s become too thick, add a bit of water, broth, or vegetable stock to help loosen the liquid. Only reheat what you’ll consume since repeated reheating can affect the dish’s texture and flavor.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 43g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1884mg | Potassium: 830mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24123IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 2mg
