Creamy Pumpkin Sweet Potato Soup with Ginger and Spices Recipe
This comforting Pumpkin Sweet Potato Soup combines the natural sweetness of pumpkin and sweet potatoes with warm spices and a hint of chili for a subtle kick. A perfect blend of creamy texture and warming flavors, it is ideal for chilly days and can be easily customized for spice preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced (~1 ¼ cups)
- 2 teaspoons (~3 cloves) fresh garlic, minced
- ½ tablespoon fresh ginger, finely minced or grated
Vegetables & Puree
- 1 ½ pounds sweet potato, peeled and cut into ½ inch cubes (about 5 cups)
- 1 15 ounce can pumpkin puree
Spices & Flavorings
- 2–3 teaspoons chili powder, depending on preferred spice level
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons fine kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 2 tablespoons tomato paste
Liquids & Finishing Touches
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons maple syrup (optional)
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter and add the diced onion. Cook until the onion is translucent and softened, about 5 minutes. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add Spices and Tomato Paste: Stir in the chili powder, dried oregano, salt, cumin, cinnamon, and tomato paste. Cook for 2-3 minutes, stirring frequently to allow the spices to bloom and the tomato paste to slightly caramelize.
- Cook Sweet Potatoes: Add the cubed sweet potatoes to the pot and stir to coat them in the spices and aromatics. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer Soup: Reduce heat to low, cover the pot, and let the soup simmer until the sweet potatoes are tender, about 20-25 minutes.
- Add Pumpkin and Blend: Stir in the pumpkin puree until well combined. Using an immersion blender, puree the soup in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Adjust Flavor and Heat: Stir in the white wine vinegar and maple syrup (if using) to balance the flavors. Taste and adjust salt or chili powder if needed.
- Serve: Ladle the soup into bowls and serve warm. Garnish with fresh herbs or a dollop of yogurt if desired.
Notes
- For a vegan version, substitute butter with olive oil or a plant-based margarine.
- Adjust chili powder quantity to suit your preferred spice level or omit for milder taste.
- The maple syrup adds a subtle sweetness but can be skipped if you prefer a savory profile.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with crusty bread or a green salad for a complete meal.
Keywords: pumpkin soup, sweet potato soup, fall soup, creamy soup, vegetarian soup, spicy pumpkin soup, easy soup recipe