Rich and creamy pumpkin and sweet potato soup is full of flavor and super simple to make. Sweet potatoes, apples, onions, and pumpkin puree together to make a delicious bowl full of fall flavors (but it's easy to enjoy year-round).
4cupssweet potatopeeled and cut into 1-inch pieces
salt and pepper
1milk or nut milk
1cupcanned pumpkin puree
¼cup roasted pumpkin seedsfor serving
SAUTE THE ONION AND APPLE: In a dutch oven or stock pot, heat the oil over medium. Once the oil is hot, add the onion, apple, and thyme. Sauté for 5 minutes or until the onion edges become golden.
BOIL AND SIMMER: Add the broth, sweet potatoes, 1 teaspoon of salt, ¼ teaspoon of black pepper, maple syrup, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce to a simmer, cover, and continue simmering for 20 minutes or until the sweet potatoes are very soft.
PUREE: Either using an immersion blender or a food processor, puree the mixture until completely smooth. Add the pumpkin and milk and pulse the mixture a couple more times until everything is incorporated.
SERVE: Season the soup with additional salt and pepper, if needed. Top with roasted pumpkin seeds and serve immediately.
Make it Vegan - Use vegetable broth and your favorite nut milk.
Make it Paleo - Use nut milk.
Make it Whole30 - Ditch the syrup and grab a granny smith apple to naturally pump up the sweetness and use nut milk.