Pumpkin and Sweet Potato Soup
Pumpkin and Sweet Potato Soup is made with pumpkin puree, sweet potatoes and the best blend of fall spices. This slow cooker pumpkin soup takes just 15 minutes of prep time and is perfect for busy weeknights.
Servings: 6 Servings
Calories: 85.5kcal
Equipment
- Cutting board
Ingredients
- 1 yellow onion cut into wedges
- 1 (15 ounce) can pumpkin puree
- 2 large sweet potatoes peeled and cut into large pieces
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon paprika
- 1 bay leaf
- 4 cups vegetable broth
Instructions
- Begin by prepping your ingredients. Cut the onion and sweet potato into wedges or triangles. The pieces don't have to be very small or exactly the same size.1 yellow onion, 2 large sweet potatoes
- Add all of the ingredients to a slow cooker and cook on low for 6-8 hours or until the potatoes are fork tender.1 (15 ounce) can pumpkin puree, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon paprika, 1 bay leaf, 4 cups vegetable broth
- Turn off the slow cooker, blend the soup with an immersion blender and serve.
Video
Notes
Immersion Blender Method:
- Allow the soup to cool for 5-10 minutes.
- Insert the immersion blender into the soup and start blending the soup at low speed, keeping the blender submerged in the soup to prevent it from splattering.
- Move the blender around to ensure even blending. Blend until it has reached your desired texture and consistency.
- Allow the soup to cool for 5-10 minutes until it is no longer steaming.
- Using a ladle, add the soup to the blender until it is just half full.
- Place the lid on the blender and either remove the center cap or leave it slightly open to allow the steam to escape. You can place a folded kitchen towel over the opening to prevent splatter, but still allow the steam to get through.
- Hold the lid firmly in place and start blending at a low speed. You can gradually increase the speed of your blending.
- Repeat with the remaining soup and add it back to the pot.
Stovetop Method:
- Heat 1 tablespoon of oil in a large pot over medium-high heat.
- Add the diced onion and cook for about 5 minutes until softened. Next, cook the garlic for 1 minute until fragrant.
- To the pot, add the remaining ingredients.
- Cover and bring the soup to a boil. Turn the heat down to medium-low and let the soup simmer for 25-30 minutes until the sweet potato is tender.
- Turn off the heat, blend the soup with an immersion blender and serve.
Nutrition
Serving: 1Serving | Calories: 85.5kcal | Carbohydrates: 19.67g | Protein: 2.16g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 430.02mg | Potassium: 289.97mg | Fiber: 3.52g | Sugar: 4.66g | Vitamin A: 10729.81IU | Vitamin C: 4.03mg | Calcium: 33.31mg | Iron: 0.58mg
