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Pumpkin and Sweet Potato Soup with Chipotle and Coconut Cream

Delicious Pumpkin and Sweet Potato Soup with Chipotle Cream

Experience the cozy warmth of Pumpkin and Sweet Potato Soup with Chipotle and Coconut Cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: soups
Cuisine: comfort, fall
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
  • 1 medium White Onion Can substitute with yellow onion or shallots.
  • 1 each Chipotle Pepper (minced) Adjust for desired spice level.
  • 1 teaspoon Garlic Powder Fresh garlic can be used but reduce amount.
  • 1 tablespoon Pumpkin Pie Spice A homemade mix can also be created.
  • 1 teaspoon Kosher Salt Sea salt is a good substitute.
  • 2 cups Pumpkin Puree Fresh pumpkin can be used for vibrant flavor.
  • 2 cups Sweet Potatoes Yams can be substituted but adjust cooking time.
  • 4 cups Vegetable Broth/Chicken Stock Water or homemade stock can be used for a lighter version.
  • 1 tablespoon Fresh Lemon Juice Lime juice is a zesty alternative.
  • 2 tablespoons Maple Syrup Honey or agave syrup can be used as substitutes.
  • 1 can Canned Coconut Milk/Heavy Cream Almond milk can be used for a lighter choice.
Toppings
  • ¼ cup Toasted Pumpkin Seeds
  • ¼ cup Fresh Cilantro Chopped parsley can be used.
  • 1 each Avocado Slices

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped white onion and sauté for about 5 minutes, stirring occasionally until soft.
  2. Stir in 1 minced chipotle pepper, 1 teaspoon garlic powder, 1 tablespoon pumpkin pie spice, and 1 teaspoon kosher salt. Cook for 1 minute.
  3. Add 2 cups of pumpkin puree and 2 chopped sweet potatoes to the pot. Pour in 4 cups of vegetable broth, stirring to combine well. Bring to a boil.
  4. Once boiling, cover the pot and reduce heat to low. Simmer for 25-30 minutes or until sweet potatoes are fork-tender.
  5. Blend the soup using an immersion blender until smooth. Stir in juice of one fresh lemon and 2 tablespoons maple syrup. Fold in a can of coconut milk.
  6. Taste the soup and adjust seasoning as needed. Serve warm and garnish with toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For maximum flavor, consider making the soup a day in advance. Adjust the level of spice to suit individual tastes.

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