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    Pumpkin & Sweet Potato Soup

    Pumpkin & Sweet Potato Soup

    Creamy, comforting, healthy, and delicious! This soup is the perfect lunch on a cold winter's day.

    • Prep Time


    • Cook Time


    • Servings



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    • 1

      Tbsp butter

    • 1

      Tbsp extra virgin olive oil

    • ½

      cup diced yellow onion

    • 2

      large carrots, peeled & chopped

    • 4

      small orange-fleshed sweet potatoes, peeled & cut into ½-inch cubes (about 4 cups chopped)

    • 2

      garlic cloves, minced

    • cups pure pumpkin puree

    • 3

      cups vegetable stock

    • ½

      cup apple cider

    • ½

      tsp ground cinnamon

    • ¼

      tsp ground nutmeg

    • 1

      tsp pure maple syrup

    • Kosher salt & freshly ground black pepper


    Melt butter and olive oil in a large saucepan set over medium heat. Cook the onion until softened, stirring often, about 5 minutes. Add in the chopped carrots and sweet potatoes, and cook for an additional 5 minutes, stirring often. Add in the garlic and cook for 30 seconds, stirring constantly. Add in the pumpkin puree, vegetable stock, and apple cider. Bring mixture to a boil, cover, and reduce heat to simmer. Cook, covered, until the vegetables are fork-tender, about 20 minutes. Puree using an immersion blender, or in batches using a blender or food processor. Stir in the cinnamon, nutmeg, ans maple syrup. Season to taste with salt and pepper. Nutritional Information Per Serving: 278.9 calories, 7.2 grams fat, 2.4 grams saturated fat, 9 grams fiber, 6.9 grams sugar, 5.8 grams protein


    More recipes by Lauren Z.