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