Easy Pumpkin and Sweet Potato Soup

Enjoy this thick and creamy homemade Pumpkin and Sweet Potato Soup for fall. One pot soup using 6 simple ingredients, it's hearty and satisfying.

Course Appetizer, Main Course, Soup

Cuisine American

Keyword pumpkin scones, Soup, sweet potato

Prep Time 15

Cook Time 30

Total Time 45

Servings serves

Calories 129kcal

1 Large soup pot, enough to hold up to 6-8 cups of liquid (48oz-64oz or 2 litres)

Use a large soup pot, enough to hold up to 6-8 cups of liquid (48oz-64oz or 2 litres).
Remove the peel from both the pumpkin and sweet potato. Chop into large cubes.
To the pot, pour in the broth.
Add chopped pumpkin and sweet potato.
Peel and quarter the onion and add it to the pot.
Bring to a boil, stirring occasionally, about 8-10 minutes. Note: It may seem there isn’t even broth but the veggies soften and shrink down. Adding more broth will thin it out too much.
Once boiling, reduce heat to low and simmer for 15-20 minutes until pumpkin and sweet potato are very soft and tender.
Turn off heat.
Using a food processor (see note 4) or immersion blender, blend the soup until smooth, you can leave it a little chunky if you prefer. See note 5 about using a blender.
If you used the processor, return blended soup to the pot.
Add nutmeg and season with salt and pepper. Taste test and adjust seasonings if needed.
Drizzle in cream and stir through, cream is optional but delicious. Add more or less if preferred.
If the soup needs to be heated through again after blending, turn heat to medium-high and cook until warmed, stirring occasionally.
Serve garnished with chopped parsley and petites if desired.
Enjoy!

Note 1 - Low-Sodium Broth: If using low-sodium broth, just taste test and adjust the seasoning before serving. You can add one extra stock cube for added flavor and salt if needed.

Note 2: This is the weight of the pumpkin & sweet potato after the peel has been removed and they’ve been chopped.

Note 3 - No Food Processor: Use an immersion blender directly in the pot to blend the soup or if you have a blender.

Note 4: Using Food Processor: For details on how I blend the soup using a food processor, refer to the 'Step by Step Instructions' section earlier in this blog post. I blend the soup in multiple batches.

Note 5 - Blender Safety Note: To ensure safe blending of hot liquids, adhere to the following guidelines: Allow the soup to slightly cool prior to blending to mitigate pressure buildup. Secure the blender's lid, removing the center cap to allow for steam release. Additionally, place a tea towel over the blender as a precautionary measure against potential splatter.

Note 6 - Chicken or Beef Broth: Replacing the vegetable broth with either chicken or beef broth adds even more flavour. Use regular or low-sodium, adjust salt if needed after taste testing.

Freeze: Cooled soup by portioning into individual serving size freezer-safe containers. Label with the date and freeze up to 3 months.

Thaw & Reheat: Thaw frozen soup overnight in the fridge. Reheat on stovetop over low-medium heat or microwave in a safe container, until warmed.