Pumpkin and Sweet Potato Soup With Maple Cream

Pumpkin and Sweet Potato Soup With Maple Cream

This delicious creamy pumpkin sweet potato soup is so good for colder nights. It’s savory, satisfying, and so easy to make. It’sgluten-free (easy to make vegan), and made with real food ingredients. Plus,you can serve it up with a toppings bar so everyone in the family can customize their own soup bowl.

5 from 65 votes

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Course: Soup

Cuisine: American

Keyword: pumpkin and sweet potato soup

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 246kcal

Author: Don't Mess With Mama

Equipment

Baking sheets
Large stock pot
Immersion hand blender

Ingredients

3 medium sweet potatoes peeled and cubed
15 oz can of pumpkin puree
4 cups bone broth or chicken or vegetable stock
2 tbsp avocado oil
1 onion chopped
1 carrot chopped
1 celery stalk chopped
3 clove garlic minced
1 cup Greek-style yogurt
2 tbsp maple syrup
salt to taste
pepper to taste

Instructions

Stove top

In a large pot over medium heat on the stovetop, add avocado oil.
When the oil is hot, add garlic, onion, carrot, and celery. Cook for 2-3 minutes.
Add bone broth and sweet potato cubes. Simmer for 15 minutes or until the sweet potato is tender.
When done, turn the stove off and add pumpkin puree and stir well.
Use an immersion hand blender to puree sweet potato cubes in the pot.
Add salt and pepper to the soup to your taste. Set aside.
In a small bowl mix yogurt and maple syrup. Set aside.
Serve soup with a dollop or two of the maple cream.
Garnish with your favorite toppings like crumbled nitrate-free bacon, pumpkin seeds, parsley, or sage. For a bit of spice, you could add a dash of paprika or cayenne pepper as a garnish.

Notes

Instant Pot Option

Turn on Saute mode on the Instant Pot. Add button and cook celery, carrot, onion, and garlic for 1-2 minutes.
Add bone broth and sweet potatoes. Put on Instant Pot lid and close sealing valve.
Press the High Pressure button and set to 12 minutes. It will take an additional 10-12 minutes to come to pressure before it starts cooking.
When done, turn the sealing valve to release the pressure.
Open the lid, and add pumpkin puree.
Use an immersion or hand blender to puree ingredients in the Instant Pot.
In a small bowl mix yogurt and maple syrup. Set aside.
Serve soup with a dollop or two of the maple cream. Garnish with your favorite toppings like crumbled nitrate-free bacon, pumpkin seeds, parsley or sage.

Slow Cooker Option

Add bone broth, sweet potatoes, celery, carrot, onion, and garlic to the slow cooker.
Cook on low heat for 6 hours or high heat for 3 hours.
When done, turn off the heat and add pumpkin puree.
Use an immersion or hand blender to puree ingredients in the slow cooker.
In a small bowl mix yogurt and maple syrup. Set aside.
Serve soup with a dollop or two of the maple cream. Garnish with your favorite toppings like crumbled nitrate-free bacon, pumpkin seeds, parsley or sage.

Nutrition