Pumpkin and Sweet Potato Soup
This creamy Pumpkin and Sweet Potato Soup is quick, healthy, and perfect for cozy fall dinners. Easy to make in under 30 minutes for the whole family.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 3 tablespoon olive oil, or ghee
- 1 celery stalk, diced
- ¼ cup yellow onion
- 2 teaspoon garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 3 cups pumpkin, roughly diced
- 1 cup sweet potato, roughly diced
- 2 cup vegetable broth
- salt + black pepper, to taste
INSTRUCTIONS
- Heat the oil or ghee: In a Dutch oven over medium high heat, sauté the onion, celery, herbs, salt, and pepper until softened.3 tablespoon olive oil, 1 celery stalk, ½ teaspoon dried basil, ½ teaspoon dried thyme, salt + black pepper, ¼ cup yellow onion
- Add garlic: Stir in the garlic and cook for 30 seconds until fragrant.2 teaspoon garlic
- Cook the veggies: Add the pumpkin and sweet potato, stirring to coat with flavor.3 cups pumpkin, 1 cup sweet potato
- Simmer: Pour in the broth, bring to a gentle boil, then reduce to medium low and simmer 20 minutes, or until the veggies are fork tender.2 cup vegetable broth
- Blend: Use an immersion blender to puree until smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls and top with cream, yogurt, pumpkin seeds, or fresh herbs. Crusty bread on the side is a must.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 152kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 497mgPotassium: 435mgFiber: 2gSugar: 5gVitamin A: 12384IUVitamin C: 10mgCalcium: 39mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!