Description

This easy Pumpkin and Sweet Potato Soup with Chipotle and Coconut Cream is a comforting, creamy, and flavorful fall-inspired dish. Combining the natural sweetness of pumpkin and sweet potatoes with a smoky chipotle kick, balanced by warm spices and a touch of creamy coconut milk, this soup is perfect for cozy dinners or entertaining guests. It’s simple to prepare on the stovetop and yields a smooth, satisfying soup in just 30 minutes.

Ingredients

Scale

Soup Base

1 tbsp olive oil
1/2 white onion, chopped
1 tsp minced chipotle pepper (from a can of chipotle in adobo)
1 tsp granulated garlic powder
2 tsp pumpkin pie spice
1 tsp kosher salt

Main Ingredients

1 (15-oz) can pumpkin puree
6 cups chopped, peeled sweet potato
1 quart vegetable broth (or chicken stock if not vegetarian)

Finishing Touches

2 tbsp fresh lemon juice
1 tbsp maple syrup
⅓ cup canned unsweetened coconut milk or heavy cream
1 tsp salt (optional, to taste)

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Instructions

Saute Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced chipotle pepper, granulated garlic powder, pumpkin pie spice, and kosher salt, cooking for 1 minute until fragrant.
Add Main Ingredients: Mix in the pumpkin puree, chopped sweet potatoes, and vegetable broth. Stir well to combine all ingredients evenly in the pot.
Cook the Soup: Cover the pot and bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it cook for 25 to 30 minutes, or until the sweet potatoes are very tender when pierced with a fork.
Blend the Soup: Turn off the heat. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend on high until completely smooth.
Add Final Flavors: Stir in the fresh lemon juice, maple syrup, and coconut milk or heavy cream. Adjust salt to taste if needed, and mix well before serving.

Notes

For a spicier kick, add more minced chipotle pepper or include some of the adobo sauce from the can.
Use chicken stock instead of vegetable broth if you are not preparing a vegetarian version.
The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
For a vegan version, use coconut milk and vegetable broth, and ensure the maple syrup is pure.
Adjust the consistency by adding more vegetable broth if the soup is too thick after blending.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American