This easy sweet potato pumpkin soup is one of my favorite quick and easy healthy recipes. Preparing this soup is absolutely simple. If you don’t feel like cooking or are tired from work, this pumpkin soup is the perfect recipe to make. No more excuses for that frozen pizza! This recipe is easy to make, very healthy, tastes slightly spicy and is super creamy.
What I love most about this pumpkin soup recipe is the combination of the sweet potato’s sweetness with the spiciness of the chile and ginger. It adds a fantastic flavor to the simple taste of a classic pumpkin soup.
How to prepare the sweet potato pumpkin soup
So, you might wonder how this bowl of tasty creaminess is prepared. This sweet potato pumpkin soup is basically made in 3 easy steps. First, the veggies used in this recipe are peeled and cut into small pieces. Next, you throw them all into a pot, add the vegetable stock, bring the soup to a boil and let it simmer for 20 minutes. After simmering, all you have to do is use an immersion blender to blend the soup and add the spices and coconut milk. And that’s it. If you feel extra lazy, you can absolutely go for frozen pumpkin. It makes the chopping part much faster and is a legitimate healthy alternative to fresh pumpkin. If you feel like the soup is a bit thick for your taste, just add more water until you have your preferred consistency. And you are done. Quick and easy, right?
If you have some extra time, feel free to add toppings to this soup. You could use pumpkin seeds, pumpkin seed oil, an extra splash of coconut milk or red chili flakes. I also love serving this soup with delicious bread. Just go for what you like most!
If you try this recipe, let me know! Leave a comment, rate it, and tag a photo #bitesofberi on Instagram, friends!
Easy Sweet Potato Pumpkin Soup
- Immersion blender
- 1 lb pumpkin
- 1 lb sweet potato
- 1 onion
- 1 garlic clove
- ⅛ cup ginger
- ½ chile
- 2 cups vegetable stock
- ¼ cup coconut milk
- salt and pepper
- First peel (if necessary) and cut all vegetables into small pieces. Add them to a pot.
- Next, fill the pot with the vegetable stock. Bring the soup to a boil using high heat. Then reduce to low-medium heat and let the soup simmer for approx. 20 minutes with the pot covered.
- After letting the soup simmer, check if the vegetables are soft. Then, use an immersion blender to blend the ingredients. Add salt, pepper and the coconut milk and mix the soup with a cooking spoon.