pumpkin and sweet potato soup

reader reviews

“This soup is so easy to prep, and I make it to have for my lunches. Thanks for a delicious, nutritious soup to warm our souls during cold days! - Sherri Ann

ingredients:

olive oil onion chipotle pepper garlic powder pumpkin pie spice kosher salt canned pumpkin puree sweet potato vegetable broth maple syrup cream or coconut milk

about this recipe

gluten-free vegan made with canned pumpkin

Creamy and warming, this cozy pumpkin and sweet potato soup is an easy, healthy meal that can be made in a few simple steps with canned pumpkin on the stovetop, slow cooker, or Instant Pot.

STEP 1:

In a large pot, heat the olive oil over medium heat, add the onion and saute, then add the chipotle pepper, garlic powder, and salt and cook.

STEP 2:

Add the pumpkin, sweet potatoes, and vegetable broth. Cover, bring to a boil, then reduce to a simmer. Cook for 25-30 minutes or until the sweet potato is very tender.

STEP 3:

Turn off the heat. Using an immersion blender or blender, carefully blend the soup until it’s smooth and creamy.

STEP 4:

Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.

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