Pumpkin and Sweet Potato Soup

4.80 from 5 votes

A simple pumpkin and sweet potato soup with coconut milk and lots of curry. Warming, healthy, and full of flavor.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: German, American

Diet: Vegan

Servings:

Calories: 428kcal

Author: Adina

Prepare pumpkin and sweet potatoes: If using Hokkaido, there is no need to peel it, any other sort should be peeled. Cube the pumpkin. Peel and cube the sweet potatoes as well. Chop the onion finely.
1 lb pumpkin/ 450 g + 1 lb sweet potatoes/ 450 g + 1 medium onion
Saute: Heat the oil in a heavy-bottomed pot. Cook the onion gently for about 3 minutes, stirring often, until translucent. Add the finely chopped garlic, curry powder, and cayenne pepper, if using. Stir well for about 30 seconds.
1 tablespoon coconut oil 2 garlic cloves + 2 tablespoons curry powder + pinch of cayenne pepper
Add the cubed pumpkin and sweet potatoes and stir well to coat with the spices. Saute for about 2-3 minutes, stirring often.
Simmer soup: Add vegetable broth and coconut milk. Cover the pot, bring to a boil, and simmer for about 15 minutes or until the cubes are soft.
2 ½ cups vegetable broth/ 750 ml + 1 can coconut milk
Blend the soup with an immersion blender and adjust the taste with sea salt and lemon juice. Start with one or two teaspoons of freshly squeezed lemon juice and add more according to taste. Garnish with chopped herbs and a drizzle of coconut milk.
2 teaspoons freshly squeezed lemon juice + fine sea salt + some fresh parsley or coriander to garnish

I prefer Hokkaido (red Kuri squash), but butternut squash or another flavorful sort of pumpkin is fine.
Adjust the quantity of curry powder according to how hot the powder is and to your taste. Alternatively, you can use curry paste. In this case, 1 or 2 teaspoons should be enough; curry paste is usually hotter than curry powder.