Warm Up Your Autumn with Sweet Potato and Pumpkin Soup
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Welcome to this creamy, savory-sweet fusion of sweet potatoes and pumpkin soup. Topped with tangy cream cheese and sweet cranberries, it’s a perfect treat for those comfy autumn nights, especially pleasing close to the warmth of a comforting fireside. The toasted bread bites add a comforting crunch and are the icing on the cake for this delicious dish.
Why Make This Recipe
What better way to enjoy the fall season than with a comforting, heart-warming soup? This dish is not only delicious but also nutritious. It’s packed with sweet potatoes and pumpkin that are high in vitamins and fiber. With the tangy cheese and sweet cranberries, you get a symphony of flavors in each spoonful. Plus, it’s easy to make and is sure to impress your guests.
How to Make Sweet Potato and Pumpkin Soup
Ingredients:
– 2 medium sweet potatoes, peeled and cubed
– 1 cup pumpkin puree
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– Salt and pepper to taste
– 4 oz cream cheese, softened
– 1/2 cup dried cranberries
– 4 slices of bread, cubed
– 2 tbsp olive oil
Directions:
1. Preheat your oven to 375°F (190°C). Toss the bread cubes with olive oil, salt, and a pinch of cinnamon. Arrange yourself a baking sheet and toast the bread cubes for 10 minutes until golden. After, set them aside.
2. Heat a tablespoon of olive oil over medium heat in a large pot. Add diced onion and minced garlic and sauté until they exude an inviting aroma and are beautifully softened.
3. Once ready, stir in the sweet potatoes, pumpkin puree, cinnamon, nutmeg, salt, and pepper. Continuously cook your mixture for another 5 minutes, remembering to stir occasionally.
4. Pour in the vegetable broth, then bring your mixture to a boil before reducing the heat and leaving it to simmer for about 20 minutes, or once the sweet potatoes are tender.
5. Using a blender, blend your soup until there is a consistency of smoothness. Follow this by stirring in the cream cheese until it has mixed well.
Serving Sweet Potato and Pumpkin Soup
Serve your soup piping hot, garnished with dried cranberries and the golden, toasted bread bites you prepared earlier
How To Store Your Sweet Potato and Pumpkin Soup
Your soup can easily be stored in the freeze in an airtight container and kept for up to 3 months. For the best results, freeze the soup in individual portions for easy reheating.
Variations To The Soup
If you fancy giving your soup a different touch, you could choose to use butternut squash instead of pumpkin, or perhaps use feta cheese instead of cream cheese.
Tips To Make This Sweet Potato and Pumpkin Soup
When blending your soup with a regular blender, blend in batches and that you return the puree back to the pot for stirring.
FAQs
1. Can I freeze this soup?
Yes! this soup freezes very well. You can store it in an airtight container and keep it for up to 3 months.
2. Can I use fresh cranberries instead of dried?
Certainly! Fresh cranberries would make an excellent substitute. Keep in mind, fresh berries will be more tart than dried cranberries.
3. I don’t have sweet potatoes available, what can I use as a substitution?
You can substitute sweet potatoes with regular potatoes or butternut squash. Both will work wonderfully in this soup!