If you’re looking for a hearty and healthy soup that’s perfect for fall, look no further than sweet potato in pumpkin soup. This delicious twist on a classic recipe is easy to make and packed with flavor. Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to become a new favorite in your recipe arsenal.
Ingredients:
- 1 large sweet potato, peeled and chopped
- 1 can pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- 1/4 cup heavy cream (optional)
- Salt and pepper to taste
Instructions:
- In a large pot, sauté the onion and garlic until the onion is translucent.
- Add the sweet potato, pumpkin puree, vegetable broth, and spices to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the sweet potato is tender, about 20-25 minutes.
- Puree the soup with an immersion blender or transfer it to a blender and puree in batches.
- Stir in the heavy cream (if using) and season with salt and pepper to taste.
- Serve hot and enjoy!
Nutritional Information:
Serving size: 1 cup
Calories: 120
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 600mg
Total Carbohydrates: 19g
Dietary Fiber: 4g
Sugars: 6g
Protein: 4g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Equipment:
- Large pot
- Immersion blender or blender
Serving Suggestions:
This soup pairs well with a side salad, crusty bread, or a grilled cheese sandwich.
Variations:
Try adding some chopped apple or pear for a touch of sweetness, or top with croutons, bacon, or sour cream for some extra flavor and texture.
Substitutions:
You can use chicken or beef broth instead of vegetable broth, or substitute coconut milk for the heavy cream for a dairy-free option.
Storage:
This soup will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Tips:
- For a smoother soup, peel the sweet potato before chopping it.
- If you don’t have an immersion blender, be sure to let the soup cool slightly before blending it in a blender to avoid burns or spills.
- Adjust the spices to your taste, adding more or less cayenne pepper depending on how spicy you like your soup.
Notes:
This soup is gluten-free and vegetarian (if you use vegetable broth and omit the heavy cream).
Frequently Asked Questions:
Can I make this soup ahead of time? Yes, you can make this soup ahead of time and reheat it when ready to serve.
Can I freeze this soup? Yes, this soup freezes well and can be stored in the freezer for up to 3 months.
Final Thoughts:
Sweet potato in pumpkin soup is a delicious and nutritious recipe that’s perfect for fall. With its creamy texture and warming spices, it’s sure to become a new favorite in your recipe collection. So why not give it a try and see for yourself?