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One Pot Savory Pumpkin & Sweet Potato Soup Recipe

One Pot Savory Pumpkin & Sweet Potato Soup Recipe
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★★★★★

5.3 from 30 reviews

This One Pot Savory Pumpkin & Sweet Potato Soup is a comforting, flavorful, and easy-to-make fall favorite. Combining the sweetness of pumpkin and sweet potatoes with smoky spices and a creamy finish, this soup is perfect for busy weeknights or cozy gatherings. It’s naturally gluten-free, vegetarian, and can be easily adapted for various dietary needs while delivering a wholesome, hearty bowl of nutrition.

Ingredients

Scale

Base Ingredients

  • 2 Tablespoons olive oil
  • 2 cups chopped onion (about 1 large onion)
  • ¾ teaspoon salt, divided
  • 3 cloves garlic, minced

Spices and Seasonings

  • ¾ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes, optional

Vegetables and Broth

  • 3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes)
  • 4 cups vegetable broth
  • 1 cup pumpkin puree (not pumpkin pie filling)

Finishing Touches

  • 1 teaspoon honey or maple syrup
  • ½ cup full fat plain yogurt or sour cream
  • Crumbled feta cheese, pepitas, extra paprika for garnish (optional)

Instructions

  1. Heat the Olive Oil: Add the olive oil to a large soup pot or Dutch oven over medium-high heat.
  2. Sauté Onion: Add the chopped onion, then sprinkle with ½ teaspoon salt. Sauté until the onion becomes lightly golden brown, approximately 2 minutes.
  3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, ground black pepper, and red pepper flakes (if using). Add the diced sweet potatoes. Lower heat to medium and stir for about a minute to toast the spices and cook the garlic gently.
  4. Add Broth and Pumpkin: Pour in the vegetable broth, add the pumpkin puree, and sprinkle with the remaining ¼ teaspoon salt. Stir everything to combine thoroughly.
  5. Simmer the Soup: Bring the mixture to a simmer, cover the pot, and cook for 15 to 20 minutes or until the sweet potatoes are tender and cook through.
  6. Stir in Honey and Yogurt: Once the potatoes are soft, turn off the heat and stir in the honey or maple syrup and the full-fat plain yogurt or sour cream to add creaminess and a hint of sweetness.
  7. Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth or leave some texture with small potato pieces, according to your preference.
  8. Adjust Seasoning and Serve: Taste the soup and season with extra salt and pepper if needed. Ladle into bowls and garnish with crumbled feta cheese, pepitas, and a sprinkle of smoked paprika if desired. Serve warm.

Notes

  • Broth flavors vary widely, so taste and adjust salt and seasoning as needed during cooking.
  • Optional red pepper flakes add a gentle heat but can be omitted for a milder soup.
  • This soup can be made vegan by using maple syrup and a plant-based yogurt or sour cream alternative.
  • For a richer flavor, garnish with crumbled feta cheese and crunchy pepitas.
  • This recipe stores well refrigerated for up to 3 days and freezes beautifully for up to 2 months.

Nutrition

Keywords: pumpkin soup, sweet potato soup, one pot soup, vegetarian soup, fall recipe, creamy pumpkin soup, healthy soup, easy dinner recipe

Find it online: https://dishedbydana.com/one-pot-savory-pumpkin-and-sweet-potato-soup-recipe/