Creamy Pumpkin Sweet Potato Soup with Ginger and Spices Recipe
This Pumpkin Sweet Potato Soup is a creamy, flavorful, and slightly spicy soup perfect for chilly days. Made with sweet potatoes, pumpkin puree, and a blend of aromatic spices, this comforting soup balances sweetness and warmth with a touch of heat from chili powder. It’s easy to prepare on the stovetop and makes a nutritious, hearty meal.
- 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
Main Ingredients
- 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
- 1 ½ pounds sweet potato, peeled and cut into ½ inch cubes (about 5 cups)
- 2 tablespoons tomato paste
- 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
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons maple syrup (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and fresh ginger, cooking for another 1-2 minutes until fragrant.
- Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, tomato paste, chili powder, dried oregano, salt, cumin, and cinnamon. Cook for 2-3 minutes, allowing the spices to bloom and coat the vegetables evenly.
- Add Pumpkin Puree and Broth: Pour in the pumpkin puree and vegetable broth. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
- Finish with Vinegar and Maple Syrup: Stir in the white wine vinegar and maple syrup (if using) to balance the flavors with acidity and sweetness. Taste and adjust seasoning if necessary.
- Serve Warm: Ladle the soup into bowls and enjoy warm. Garnish with fresh herbs or a drizzle of cream if desired.
Notes
- You can adjust the chili powder to make the soup more or less spicy based on your preference.
- For a vegan version, replace butter with olive oil or coconut oil.
- If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
Keywords: Pumpkin Sweet Potato Soup, Fall Soup, Comfort Food, Vegetarian Soup, Spiced Pumpkin Soup, Healthy Soup