Sweet Potato Pumpkin Soup

It was cold, I was hungry and there were sweet potatoes and a can of pumpkin in my house. Plus carrots and celery and onion, oh my. To the internet I went to find a hot food recipe.

Gluten-Free Goddess, my personal hero, struck again. This soup, which I altered slightly, is as soothing as it is yummy. Check out her blog for mind blowing soup and stew recipes, among others.


A note for the cooking phobic: there's no such thing as an exact recipe for soup. Really. Which is why this one is listed under Harder Recipes. Fear not, for I will guide you. But first, read this entire recipe before committing. You will thank me later.

In a large soup pot or stock pot heat over medium flame:
  • 2 tablespoons extra virgin olive oil

When hot, sort of shimmering, add:
  • 1 onion, chopped into 1-2 inch pieces

Saute about 5 minutes until onions are translucent but not brown or burning. If the onions begin to burn or bottom of pot dries out add a tablespoon or two of water and continue to saute.

When onions are done add:
  • 3 medium or large carrots, chopped into 1-2 inch pieces
  • 2 celery stalks, chopped same as carrots
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger, 1/2 teaspoon if you like a kick
  • 1/2 teaspoon curry powder*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Stir then cook until veggies are tender not mushy, about 10 minutes, stirring about every 2 minutes. Add a tablespoon of water if veggies stick to the pan.

When veggies are done mix in:
  • 1 medium to large sweet potato, about 1.5 cups, peeled and cubed
  • 4 cups Imagine low-sodium vegetable broth
  • 1 15 oz. can pureed pumpkin

Do not boil what's in that pot, ever. Medium to low simmer is best.
I learned this the hard way.

Give it a few good stirs and bring soup to a simmer. Cover the pot and simmer (don't boil) 25-35 minutes until a sweet potato chunk surrenders easily to the mash of a fork. Turn off the flame.

Puree* the soup until smooth and creamy. Taste and add more salt and pepper if necessary. I added about 2 teaspoons Agave at the end, which brought out the flavor really well. No Agave? What's Agave? Try 3 teaspoons sugar. Taste again. Good? If not try adding a few pinches (1/8 teaspoon) salt and/or sugar. Keep tasting until it's delicious.

If it's cooled off reheat but don't let it boil. Serve with lime zest* sprinkled on top.

*Extra tips*
  • I think the curry is what makes this soup a home run. I use a Maharajah Style from Chicago's Spice House. Any curry powder will do, but keep in mind some are super spicy.
  • Puree with an immersion or regular blender. Here are some tips from The Kitchn recipe blog.
  • If you own a zester, you know what to do. If not, get the carrot peeler you must own given this recipe, and peel little bits of the rind, green parts only. Buy a zester for next time.