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One Pot Pumpkin and Sweet Potato Soup

Pumpkin and sweet potato soup with sour cream swirled into it served with a vegan grilled cheese sandwich
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5 from 4 reviews

This savory creamy pumpkin and sweet potato soup is the perfect pairing with a grilled sandwich on a cold fall or winter day!

Ingredients

Scale
  • 4 cups peeled and diced sweet potatoes (1 inch) (2 medium or 1.5 pounds)
  • 1 can pumpkin puree
  • 1 cup diced onion (1 medium onion)
  • 1/3 cup diced celery (1 stalk)
  • 3 cloves garlic, minced
  • 2 teaspoons rubbed saged
  • 1/2 teaspoon ground ginger
  • 1 tablespoon butter
  • 4 cups vegetable broth

Instructions

  1. Peel and chop sweet potatoes into approximately 1-inch cubes. Dice onions and celery. Mince garlic.
  2. Heat butter or oil in a dutch oven or large pot over medium heat. Once sizzling, add diced onion and celery and saute for 4-5 minutes or until translucent. Add garlic, sage, ginger, and salt and pepper to taste. Saute for 1 minute longer until the garlic is fragrant, stirring frequently.
  3. Pour vegetable broth into the pot. Add sweet potatoes. Bring to a simmer and cover. Simmer, covered, over medium-low heat for 10 minutes or until the sweet potatoes are easily pierced with a fork. Add pumpkin puree. Remove from heat and blend in the pot with an immersion blender (or with a high-speed blender) until smooth and creamy.
  4. Sprinkle with additional dried sage if desired and stir in sour cream when serving.

Notes

** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations. 

If you're using an immersion blender, make sure the heat has been turned off and stir briefly with a spoon first to avoid large splatters. 

This soup comes together quickly, but can be made even faster if all veggies are diced and prepped ahead of time. 

Nutrition

Find it online: https://graciouslynourished.com/pumpkin-and-sweet-potato-soup/