Looking for a hearty fall soup? This pumpkin and sweet potato soup is a new fall classic. Made with pumpkin puree, chunks of sweet potato, and a big helping of beans, its sweet, savory, and smokey all rolled into one tasty dish.
There’s nothing better on cold fall day than a nice hot bowl of soup! It’s hardy and filling and warms you down to your bones.
I know I have other fall soups on this site, but I can’t help myself. Fall was made for soups and this soup was made for fall. Plus, I don’t think it’s possible to have too many fall soups, but maybe that’s just me.
How Do You Make Pumpkin And Sweet Potato S
This soup is super easy to make and it only needs one pot, but it takes a little while.
The first step is to “sweat” the onion, garlic, and carrots. This just means cook them in a little olive oil over medium-low heat until the onion is translucent and the carrots tender. Sweating is very similar to sauteing. However, unlike sauteing, when you’re sweating vegetables you don’t what them to brown.
Next, add the broth and crushed tomatoes and continue cooking until the carrots are very soft. Use an emersion blender to puree the soup base. Then add the canned pumpkin, diced tomatoes, beans, and sweet potato. Let the soup simmer until the sweet potatoes are tender then garnish with chopped parsley.
What If I Don’t Have An Emersion Blender?
Don’t worry, you have a couple of options. You can carefully ladle the into a standard blender and blend it that way. Or you can skip the blending all together and just have a slightly chunkier soup.
More Fall RecipesPrint
Pumpkin And Sweet Potato Soup (Vegan & Gluten-Free)
- Prep Time: 5 Mins
- Cook Time: 35 Mins
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Soup
- Method: stove top
- Cuisine: Vegan | Gluten-free
This easy one-pot pumpkin and sweet potato soup is a tasty and hearty meal that’s perfect for cold fall days.
- 1 Tbsp olive oil
- 1 Onion diced
- 3 Cloves garlic minced
- 2 Carrots peeled and diced
- 3 Cups vegetable broth
- 1 14.5oz can of crushed tomatoes
- 1 14.5oz diced tomatoes
- 1 Cup pumpkin puree
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 Bay leaves
- 2 tsp liquid smoke (optional)
- 1 15oz can Great Northern beans drained and rinsed
- 1 15oz can kidney beans
- 1 medium sweet potato peeled and chopped into 1/4 inch cubes
- 1/4 Cup chopped fresh parsley
Heat the oil in a large pot over medium-low heat. Add the onion, garlic, and carrots. Stir frequently and cook until the onions are translucent about 5 minutes. Add the vegetable broth and the crushed tomatoes. Increase the heat to medium and bring to a boil then reduce to a simmer for 10 minutes or until the carrots are tender.
Use an emersion blender to blend until smooth. Add the diced tomatoes, pumpkin, thyme, basil, oregano, liquid smoke, beans, and sweet potato. Increase the heat to medium until it comes to a boil and then let it simmer for 10-15 minutes or until the sweet potatoes can be easily pierced with a fork.
Add salt and pepper to taste and garnish with parsley.
- Serving Size: 1 Serving
- Calories: 302
- Fat: 3.7
- Carbohydrates: 54
- Protein: 16
Keywords: pumpkin, sweet potato, fall soup
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