Pumpkin soup with sweet potato

Name: Pumpkin soup with Sweet potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 kg pumpkin (cut into pieces); 350 gr sweet potato; 1 onion; 1 clove garlic; 1 liter vegetable broth; 5 tbl spoon pumpkin seeds; 2 teaspoon honey; ¼ teaspoon sweet paprika powder; ¼ teaspoon spicy paprika powder; 2 tbl spoon olive oil; salt and pepper

“Pumpkins: Enjoy autumn with fresh and healthy pumpkins. Discover recipes, tips and benefits of pumpkins. Get the best of the season!” Be inspired by this recipe for pumpkin soup and taste autumn.

Delicious pumpkin soup with sweet potato, a simple and warming autumn recipe.

5 van 1 stem

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups

Cuisine Eigen recept, Own recipe

Servings persons

Calories 208 kcal

Equipment

cooking pot
mixer / blender
oven
baking paper

Ingredients

1 kg pumpkin cut into pieces
350 gr sweet potato
1 onion
1 clove garlic
1 liter vegetable broth
5 tbl spoon pumpkin seeds
2 teaspoon honey
¼ teaspoon sweet paprika powder
¼ teaspoon spicy paprika powder
2 tbl spoon olive oil
salt and pepper

Instructions

Preheat the oven to 170º.
Peel the pumpkin and sweet potato and cut both into cubes of +/- 2 x 2 cm. Cut the onion into pieces.
Put the olive oil in a saucepan and first stew the onion together with a chopped garlic clove. After about 3 minutes, add the pumpkin and sweet potato. Stew briefly for about 3 minutes.
Add the vegetable stock and mix. Place the lid on the pot and let it simmer for 20 minutes. (stir occasionally)
Mix the pumpkin seeds with the honey, sweet paprika powder and the spicy paprika powder. Spread them out on an oven tray lined with baking paper. Let them bake for 5 minutes at 170º. Let them cool.
When the pumpkin is done, remove the pot from the heat. Now blend the soup into a creamy soup, without chunks. Taste and season with white pepper and salt if necessary.
The toppings I used were the fried pumpkin seeds, soy cream, dried sweet pepper flakes (ñora) and a little parsley.

Notes

When the leaves start to fall and the temperatures drop, there’s no better way to warm yourself than with a bowl of steaming, homemade sweet potato pumpkin soup. This fall classic combines the earthy flavor of pumpkin with the creaminess of sweet potato, creating a delicious and nutritious soup that’s perfect for cold days.

Pumpkin and sweet potato are both rich in vitamins, minerals and antioxidants, making this soup not only delicious, but also good for your health. Pumpkin is full of vitamins A and C, while sweet potato is rich in fiber and beta-carotene. Together they provide a heart-warming bowl of soup that boosts your immune system.

Try this recipe for a warming and nutritious meal that’s perfect for the season.

Whether you’re looking for a hearty meal to treat yourself or a healthy dish to nourish your body, this sweet potato pumpkin soup has it all. Spoil your taste buds and enjoy autumn with this delicious soup.

Nutrition

Serving: 6gCalories: 208kcalCarbohydrates: 29gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 35mgPotassium: 864mgFiber: 4gSugar: 11gVitamin A: 22542IUVitamin C: 18mgCalcium: 62mgIron: 3mg

Keyword pumpkin soup, nutricious soup, pumpkin soup recipe, easy pumpkin soup, sweet potato

Tried this recipe?Let us know how it was!

Some more ideas for delicious soups:

red cabbage soup with apple and cinnamon — Red cabbage with apple

5 from 1 vote (1 rating without comment)

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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