Pumpkin Sweet Potato Soup
A heartwarming fall favorite, Pumpkin Sweet Potato Soup is velvety smooth, earthy and rustic, and intensely savory with a touch of sweetness! Whole pumpkin and sweet potatoes are roasted with garlic and sage, warm cinnamon and spices, and maple syrup, you'll love every bite!
Servings: 6
Calories: 630kcal
Ingredients
- 2 sweet potatoes (about 3 pounds)
- 1 small pumpkin (about 2 pounds)
- 1 small onion
- 3 cloves garlic peeled and left whole
- 4 leaves fresh sage
- 1½ Tablespoons olive oil
- 1½ Tablespoons maple syrup
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon cinnamon
- ½ teaspoon paprika
- 4 cups chicken or vegetable stock
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Optional Toppings
- 4 slices prosciutto
- 3 cups baguette (about half) cut into cubes
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
- 8 leaves fresh sage
Instructions
- Preheat the oven to 425℉ convection bake if you have it.
- Wash the sweet potatoes and pumpkin, cut them in half lengthwise and scoop the seeds from the pumpkin. Place them cut side up, on a large sheet pan. Add an onion, peeled and cut in half, cut side down. Add sage leaves and peeled whole garlic cloves to the cavity of the pumpkin.
- Drizzle the veggies with olive oil, maple syrup, salt, pepper, cinnamon and paprika. Use your hands to coat all the orange flesh, the onion, and the garlic and sage in the pumpkin cavity.
- Bake 45 to 50 minutes or until soft. Use a fork to prick the pumpkin and sweet potato flesh. If it comes out easily, it's done.
- Allow to cool enough to handle. Scoop and scrape the flesh from the sweet potatoes and pumpkin skins with a spoon into a blender. Add the roasted onion (discard the outer charred layer), garlic and sage leaves. You can do this in 2 or 3 batches. Add the vanilla extract and some of the stock and cream to each batch and blend until very smooth.
- Transfer each blended batch to a soup pot on the stove over low heat. Stir well to ensure everything is evenly mixed. Simmer a few minutes and it's ready to serve topped with croutons, crispy prosciutto and sage (baked or chopped fresh).
For the Toppings (optional)
- Anytime while the soup is cooking, make the topping. Line a large sheet pan with parchment paper. Lay the slices of prosciutto on one half and the cubed bread on the other. Toss the bread cubes with olive oil, salt, and fresh sage leaves. Bake at 425℉ about 7 to 8 minutes until the prosciutto is shriveled and crisp, and the croutons are golden brown and crispy. You'll be able to crumble the prosciutto as it cools.
Notes
- Sweet Potatoes - Try to use 2 that are about the same size and cut them evenly in half so they roast in the same amount of time.
- Pumpkin - Use any small pumpkin labeled pie pumpkin or sugar pumpkin, or substitute another type of winter squash like acorn, buttercup or a small butternut.
- Baking Time - Check your veggies after 35 or 40 minutes, prick them with a fork to feel if they're soft. If you find some things are soft and some need more time, you can continue to roast everything, or remove things to a plate if you feel they could burn. Baking time may vary depending on the size of the sweet potatoes and pumpkin or if you cut them not quite down the middle, giving you a larger half and a smaller half.
- Adjust the Thickness - While blending or in its final simmer on the stovetop, add more stock or water to thin the soup. If it becomes too thin, continue to simmer over low heat while stirring often to allow steam to escape. The thickness can depend on the size of vegetables you use but is easily adjusted.
Nutrition
Calories: 630kcal | Carbohydrates: 93g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 1505mg | Potassium: 1379mg | Fiber: 6g | Sugar: 21g | Vitamin A: 28013IU | Vitamin C: 31mg | Calcium: 228mg | Iron: 7mg