Soups are one of those meals that you can never really tire of because you have so many great options and different ways to make each soup different and special. In this case, we decided to go for a super orange soup, combining both pumpkin and sweet potato, and balancing all that subtle sweet flavor out with some zesty ginger. The result is a deliciously creamy soup that packs a flavor punch and we know you’ll be wanting seconds!
While we love soup for its versatility, it’s also a nice choice when you want something homemade without having to slave away for hours on end. The pumpkin sweet potato number comes together quickly, so even if you’re tired after a long day, it won’t be too much effort to make this and you’ll feel better immediately after digging in. Get some crusty bread and prepare yourself for the well-rounded flavor that’s about to hit you!
Pumpkin Sweet Potato Soup
- 1 (15 oz.) can pumpkin puree
- 1 (11 oz.) can pear nectar
- 2 cups mashed sweet potato (about 2 roasted sweet potatoes)
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 1 (1 1/2 –inch) piece ginger, peeled and grated
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes, plus more for garnish
- kosher salt and freshly ground pepper, to taste
- Heat olive oil in a Dutch oven over medium-high heat and sauté garlic and ginger until fragrant. 1-2 minutes. Stir frequently so it doesn’t burn.
- Add pumpkin puree and mashed sweet potato and cook for 5 minutes, or until warmed through.
- Pour in chicken broth and pear nectar and bring mixture to a boil. Then cover, reduce heat to low and let simmer for 10-15 minutes.
- Remove from heat and use an immersion blender (or transfer to a blender) and blend soup until mostly smooth.
- Return to low heat, stir in heavy cream and red pepper flakes, and season with salt and pepper.
- Taste and adjust seasoning, if necessary.
- Transfer to serving bowls, garnish with more red pepper flakes or whatever you have on hand (in our case, leftover chicken) and serve immediately.
Recipe adapted from The Kitchn