I’m clearly still on a pumpkin craze…and I don’t think that will stop until December 1st. Pumpkin is just way too tasty and versatile to not be incorporated in many of my meals at this time of year.
In fact, I don’t think I’ve gotten into the pumpkin or the “fall mood” enough this season. It may be the weather, with the prolonged summer-like weather and then all of a sudden turning to freezing cold winter weather. But I’ve also been very busy with work and social obligations. The most upsetting part is that I have to attend a conference this coming weekend, which is also Halloween weekend. Halloween is my absolute favorite holiday of the year. But this year, I will be in Chicago attending the conference but luckily, I will have a chance to hang out with my friends who live there at night. I may be the only person from my conference that will be dressing up in a costume at night…but I can’t NOT celebrate Halloween. That would be ludicrous (side note: it’s very embarrassing that I did not know how to spell ludicrous other than “ludacris” and had to look it up. yikes.)
But enough about me. Let’s talk about this soup. Pumpkin Sweet Potato Soup topped with Maple Cinnamon Roasted Pepitas and Pomegranate Seeds. I mean…comeeee on.
It’s SO good. Just what I want coming home on these super cold and dark winter-like nights. It’s unbelievably creamy and just all around comforting. Having just one bite instantly brings my mind to the Thanksgiving table with family and friends. It’s that kinda fall comfort food.
Even though this soup has THE creamiest texture, it’s actually completely vegan. To make it super creamy, I combined pumpkin puree, sweet potato, broth, and coconut milk. The key is to use full-fat coconut milk from a can…not the cartons that you find next to the almond milk.
The other tip is to use a high-speed blender to puree the soup to the ultimate creamy consistency. However, you must be careful putting hot liquids in high-speed blenders. It’s best to work in batches. I usually fill the blender just under halfway and puree the soup in batches. By doing this, you should have no problem.
And if you really want to wow your dinner guests, serve the soup in these cute little pumpkin bowls! They’re super simple to make. You can buy them from most grocery stores or plant shops right now. I like the white ones with the orange stripes because I think it really makes the orange color of the soup pop.
All you have to do is cut off the top of the mini pumpkin and scoop out the seeds. My favorite trick is to use a grapefruit spoon to scoop out the seeds. It has the sharp knife-like edges to help cut those straggly strands that are connected to the seeds. Then you bake them for 25-30 minutes and spoon some soup inside. Super simple and super cute. Your guests will love it!
The icing on the cake are these Maple Cinnamon Roasted Pepitas. I made a whole batch just to top onto this soup and eat as a snack. They’re so delicious.
I can’t wait to serve this to friends and family for Thanksgiving dinner. Hope you all enjoy the recipe!
Pumpkin Sweet Potato Soup
Ingredients
Pumpkin Sweet Potato Soup
- 2 Medium Sweet Potatoes
- 4 cups Chicken or Vegetable Broth
- 2 cans Pumpkin Puree
- 1 can Full-Fat Coconut Milk
- 1/2 cup Maple Syrup
- 2 teaspoons Cinnamon Powder
- 1 teaspoon Nutmeg
- 1/2 teaspoon Cayenne Pepper
- Salt and Pepper to taste
Maple Cinnamon Roasted Pepitas
- 1 cup Pepitas
- 1.5 tablespoons Olive Oil or Coconut Oil
- 1 tablespoon Maple Syrup
- 1 teaspoon Cinnamon Powder
Pumpkin Bowls
- 8 Mini Pumpkins
- Olive Oil
- Salt and Pepper to taste
Instructions
Pumpkin Sweet Potato Soup
- Wash and peel the sweet potatoes
- Cut the sweet potatoes into 1-inch chunks
- Place the sweet potato chunks and broth into a large pot
- Bring to a boil and simmer the sweet potatoes for about 20-25 minutes, until the sweet potatoes are tender
- Once the sweet potatoes are tender, pour in the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, and cayenne pepper
- Simmer for a minute or two
- Pour a third of the soup mixture into a high speed blender
- Blend until the mixture is pureed and smooth and set aside
- Repeat for the remaining two batches of the soup
- Add salt and pepper to taste
- Serve in pumpkin bowls and top with maple cinnamon roasted pepitas, pomegranate seeds, coconut milk, sage
Maple Cinnamon Roasted Pepitas
- Preheat oven to 300 degrees Fahrenheit
- In a mixing bowl, mix together the pepitas, oil, maple syrup, and cinnamon
- Spread evenly on a baking sheet lined with aluminum foil
- Bake in the preheated oven for about 25-30 minutes
- Serve on top of the soup and save the rest for snacking
Pumpkin Bowls
- Preheat the oven to 400 degrees
- Cut the top off of each pumpkin around the stem, it should be about a third of the pumpkin
- Remove the lid and scoop out the seeds (this is where I find a grapefruit spoon helps)
- Brush the insides and outsides of each pumpkin with olive oil and sprinkle with salt and pepper
- Bake in the preheated oven for 20-30 minutes until the pumpkin is tender
- Scoop the Pumpkin Sweet Potato soup into the middle of each pumpkin
- Garnish with Maple Cinnamon Roasted Pepitas, Pomegranate Seeds, Coconut Milk, and Sage
- Serve and Enjoy!
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