Description
A hearty and comforting pumpkin sweet potato soup, perfect for chilly days.
Ingredients
Scale
- 1 tbsp olive oil
- 1/2 white onion (chopped)
- 1 tsp minced chipotle pepper (from a can of chipotle in adobo)
- 1 tsp granulated garlic powder
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1 15-oz can pumpkin puree
- 6 cups chopped, peeled sweet potato
- 1 quart vegetable broth (or chicken stock if not vegetarian)
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/3 cup canned, unsweetened coconut milk (or heavy cream)
- 1 tsp salt (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the chipotle pepper, garlic powder, pumpkin pie spice, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.
- Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Cook for 25-30 minutes or until the sweet potato is very tender.
- Turn off the heat. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender. Blend on high until smooth.
- Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.
- Carefully transfer to a 6-quart slow cooker. Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-7, or until the potatoes are tender.
- Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender. Blend on high until smooth.
- Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.
- Set a 6-quart pressure cooker to sauté. Allow to pre-heat for 5 minutes. Add the olive oil and the onion, then sauté until translucent, about 5 minutes.
- Add the chipotle pepper, garlic powder, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.
- Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.
- Cover and set to high pressure for 8 minutes. Quick release the pressure.
- Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender. Blend on high until smooth.
- Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.
Notes
- For a creamier soup, you can add more coconut milk or heavy cream.
- If you prefer a spicier soup, add more chipotle pepper to taste.
- This soup can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop, slow cooker, pressure cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg