One Pot Pumpkin and Sweet Potato Soup
This savory creamy pumpkin and sweet potato soup is the perfect pairing with a grilled sandwich on a cold fall or winter day!
Equipment
- Dutch oven or large saucepot
- Immersion blender or high powered blender
Ingredients
- 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
- ⅓ cup diced celery 1 stalk
- 3 cloves garlic, minced
- 2 teaspoons rubbed saged
- ½ teaspoon ground ginger
- 1 tablespoon vegan butter
- 4 cups vegetable broth
Instructions
- Peel and chop sweet potatoes into approximately 1-inch cubes. Dice onions and celery. Mince garlic.
- Heat vegan 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.
- 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.
- Sprinkle with additional dried sage if desired and stir in vegan sour cream when serving.
Video
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
Serving: 1.5cupCalories: 99kcalCarbohydrates: 20gProtein: 2gFat: 2gSaturated Fat: 1.5gSodium: 460mgFiber: 3.5gSugar: 7.5gVitamin A: 8334IUVitamin C: 7.5mgCalcium: 50mgIron: 1.1mg
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