Basic Sweet Potato Pumpkin Soup Recipes

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PUMPKIN POTATO SOUP



Pumpkin Potato Soup image

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

7 tablespoons butter, divided
1 small onion, chopped
2 ½ cups peeled, cubed pumpkin
¾ cup peeled, cubed potatoes
1 ½ cups chicken broth
¾ cup milk
salt to taste
1 pinch ground nutmeg
½ teaspoon sugar, or to taste
½ teaspoon lemon juice
¾ cup heavy cream
3 slices Italian bread, cubed

Steps:

  • Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
  • Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
  • Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 23.5 g, Cholesterol 120.5 mg, Fat 38.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 23.9 g, Sodium 744.8 mg, Sugar 5.3 g

PUMPKIN & SWEET POTATO SOUP



Pumpkin & Sweet Potato Soup image

This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.

Provided by Trudy Hobbs

Categories     Free Of...

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 kg pumpkin
450 g sweet potatoes
50 g butter
2 onions, sliced
1 (5 cm) piece ginger, peeled and chopped
2 teaspoons caraway seeds
1 2/3 liters vegetable stock
2 teaspoons clear honey
1/2 tablespoon cinnamon
200 g fresh goat cheese, cut into 6 slices
salt and pepper
1 pinch chili powder (optional)

Steps:

  • Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
  • In a large saucepan, melt the butter using a medium heat.
  • Leaving the heat setting the same, add the onions and cook for 5 minutes.
  • Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
  • Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
  • Remove from heat and puree in batches in a food processor.
  • Place in a clean suacepan, add honey and cinnamon.
  • Bring to the boil then remove from heat.
  • Add more seasoning if necessary.
  • Top with cheese then serve.
  • For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
  • Simmer for 5 minutes and then serve.

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