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How to Make Spicy Pumpkin and Sweet Potato Soup - A Step-by-Step Guide

When the leaves start changing color and the air gets a bit crisper, there's nothing quite like cozying up with a warm bowl of soup. And if you're looking for a dish that captures the essence of fall, look no further than this Spicy Pumpkin and Sweet Potato Soup. This soup is bursting with rich, earthy flavors and a kick of heat that will warm you up from the inside out. Perfect for a chilly autumn day, or any time you're craving some comfort food.

This recipe takes the classic combin...

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Ingredients

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons dried oregano
  • 1 tablespoon fennel seeds
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ½ teaspoon whole black peppercorns
  • 1 clove garlic
  • 2 tablespoons olive oil, divided
  • 1 medium sugar pumpkin
  • 4 orange-fleshed sweet potatoes
  • 1 large onion, chopped
  • 1 ½ quarts chicken broth

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
  • Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
  • Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
  • Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
  • Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
  • Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

    • Nutrition

    197 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 282mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 5g
    • Vitamin C: 37mg
    • Calcium: 118mg
    • Iron: 4mg
    • Potassium: 1198mg

    Categories

    Spicy recipes
    Pumpkin recipes
    Sweet potato recipes
    Soup recipes