Sweet Potato Pumpkin Soup

I can’t get enough of real food, clean, allergen free soup and stew recipes. It is such a wonderful healthy comfort food when the weather is cold, but also packs full of immune boosting ingredients to help keep us functioning optimally. To be honest, I don’t remember where this recipe originated since I modified it based on a recipe I found many many years back, but it has become a favorite in our family and gets rave reviews from guests. It’s healthy (spare the cream) and the perfect flavors of fall and winter for a stand alone meal or as an appetizer to any dish.  Enjoy!

  • 1 tablespoon coriander seeds, crushed
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon black peppercorns, ground
  • 2 cloves garlic
  • 1 tablespoons olive oil
  • 1 can (15 oz) pumpkin
  • 2 large sweet potatoes, cooked and peeled
  • 1 yellow onion, chopped
  • 1 large box or jar chicken broth  (or veggie broth if you want it vegetarian) – homemade bone broth is excellent base for all your soups and stews
  • 1/4 tsp. nutmeg
  • 1/4 tsp. white pepper
  • 1/2 cups heavy cream (optional)

Cook sweet potatoes (I prefer cooking them in the instant pot), allow to cool enough to peel, remove skins.

In a spice grinder, grind all spices together into a coarse powder. (or just mix together if already ground)

Sautee onion and crushed garlic in olive oil over medium heat until onion is soft.

Combine sweet potatoes, pumpkin, spices, cooked onion/garlic and chicken stock in blender. (may have to divide into batches if making a large quantity)

Once blended, pour mixture into large pot on stove and cook over medium heat until thoroughly heated.  Consistency can be adjusted with more/less broth.  (Heavy whipping cream and/or a small amount of sour cream can be added for extra yummy & creamy soup, but not necessary)

Pour heated soup into bowls and garnish with sour cream and fresh parsley if desired.

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