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Home » Type » Soups » Brown Sugar Sweet Potato Pumpkin Soup Recipe

Brown Sugar Sweet Potato Pumpkin Soup Recipe

October 14, 2020 by Faith 15 Comments

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This smooth and creamy Brown Sugar Sweet Potato Pumpkin Soup Recipe is the perfect combination of sweet and savory flavors with rich, velvety texture.

DSC_5195(small)

Among the many reasons I adore Wegmans is their soup bar. Their store-bought soups actually taste homemade.

Shrimp Bisque, Spicy Tomato with Orzo, Broccoli Cheddar, and Italian Wedding (which is made with beef meatballs instead of pork!), to name a few.

And the queen of all delicious soups, their Brown Sugar Pumpkin Bisque.

Brown Sugar Pumpkin Soup Recipe with Description

In This Article

  • Brown Sugar Sweet Potato Pumpkin Soup Recipe
  • More Pumpkin Soup Recipes to Try:
  • Brown Sugar Sweet Potato Pumpkin Soup Recipe

Brown Sugar Sweet Potato Pumpkin Soup Recipe

The soup at Wegmans that inspired this recipe is super thick and incredibly flavorful.

It’s quite sweet (as you might expect, since there’s brown sugar in the title!), but savory onion and a hint of tartness balance it well.

It’s very rich, with a deep buttery flavor. I love this soup but every time I enjoy it I can’t help but wonder what exactly is in it, knowing full well that I don’t really want to know.

My homemade version is not as sweet or buttery as the version at Wegmans, but I wanted to make it a bit healthier. And I found that it doesn’t need a ton of added butter and sugar to be delicious.

Brown Sugar and Pumpkin

Vegan Pumpkin Soup Variation

To make this Brown Sugar Sweet Potato Pumpkin Soup recipe vegan, note the following:

  1. Swap out the butter for coconut oil.
  2. Use vegetable stock instead of chicken stock.
  3. Instead of heavy whipping cream, use canned full-fat coconut milk.

More Pumpkin Soup Recipes to Try:

  • Easy Pumpkin Soup Recipe for One with Pumpkin Spice
  • Pumpkin Curry Soup
  • Creamy Pumpkin Sausage Soup
  • Thai-Inspired Pumpkin Soup

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Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Brown Sugar Sweet Potato Pumpkin Soup

Brown Sugar Sweet Potato Pumpkin Soup Recipe

By: Faith Gorsky
This smooth and creamy Brown Sugar Sweet Potato Pumpkin Soup Recipe is the perfect combination of sweet and savory flavors with rich, velvety texture.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 164 kcal

Ingredients
 
 

  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 1 small sweet potato peeled and diced into 1/2-inch cubes (about 1 3/4 cups cubed)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 bay leaf
  • 6 cups vegetable stock or chicken for deeper flavor
  • 2 cups pumpkin puree canned or homemade
  • 2 tablespoons brown sugar
  • 4 tablespoons heavy whipping cream
  • 1 teaspoon lemon juice
  • 2 tablespoons minced fresh parsley for garnish

Instructions
 

  • Melt the butter in a medium saucepan over medium heat. Add the onion and sauté until starting to soften but not yet turn color, about 5 minutes, stirring occasionally.
  • Add the sweet potato and cook 3 minutes more. Add the salt, pepper, nutmeg, bay leaf, stock, pumpkin, and brown sugar.
  • Bring the soup up to a boil, then turn heat down and cook until the sweet potato is tender, about 15 to 20 minutes, stirring occasionally.
  • Turn heat off and stir in the cream, and then the lemon juice. Taste and season with additional salt and pepper as desired.
  • If you want a very smooth soup, puree it in batches in a blender (or use an immersion blender).
  • Ladle the soup into bowls and sprinkle the parsley on top, if desired.

Faith's Tips

Vegan Pumpkin Soup Variation

To make this Brown Sugar Sweet Potato Pumpkin Soup recipe vegan:
  1. Swap out the butter for coconut oil.
  2. Use vegetable stock instead of chicken stock.
  3. Instead of heavy whipping cream, use canned full-fat coconut milk.

Nutrition

Nutrition Facts
Brown Sugar Sweet Potato Pumpkin Soup Recipe
Amount Per Serving
Calories 164 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 1262mg55%
Potassium 337mg10%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 11g12%
Protein 2g4%
Vitamin A 18930IU379%
Vitamin C 8mg10%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Sweet Potato Pumpkin Soup
Tried this recipe?Let me know how it was!

Sweet Potato Pumpkin Soup Recipe Pin

This post was first published on An Edible Mosaic on January 4, 2013. I updated it with more information on October 14, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Gluten Free, Soups, Vegetarian Tagged: Brown Sugar, Pumpkin, Recipes, Soups, Sweet Potato, Sweet Potato Pumpkin Soup

Comments

  1. Lisa says

    December 26, 2020 at 7:22 am

    I love legman’s pumpkin soup at the soup bar. They did not make it this year – company said not enough interest. I find that hard to believe. What is great about this soup is it is not a puree – the chunks of sweet potato & onion make this the best pumpkin soup out there. Hope this is the same. Thank you.

    Reply
  2. Ashley - baker by nature says

    January 7, 2013 at 3:07 pm

    This is SO my kind of soup, girl! I miss Wegmans! There’s one near my parents home in Pennsylvania, and every time I visit I bacsically live there.

    Reply
  3. Eha says

    January 5, 2013 at 12:24 am

    Lovely recipe and cannot wait for the temperatures to be a little more reasonable than today’s 42 C to try it out. Love that you have added sweet potato and shall use my own vegetable stock which is definitely low sodium :) !

    Reply
  4. Food Lover says

    January 4, 2013 at 7:04 pm

    mmm sounds so delicious I can’t wait to try it, thanks for the recipe :)

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    January 4, 2013 at 6:20 pm

    This sounds so tasty. And is super pretty too!

    Reply
  6. Shannon says

    January 4, 2013 at 4:35 pm

    ooh, love the combination of pumpkin, sweet potato and brown sugar!!

    Reply
  7. Laura (Tutti Dolci) says

    January 4, 2013 at 4:31 pm

    I love pumpkin soup, this looks wonderful!

    Reply
  8. grace says

    January 4, 2013 at 3:52 pm

    i like every course to have some sweetness to it; i’m just weird like that. you’ve made pumpkin soup sound appetizing to me! :)

    Reply
  9. dixya @ food, pleasure, and health says

    January 4, 2013 at 2:41 pm

    i love soups! Esp these days since its so cold, I dig soup of any kind. I am already in love with this recipe :) thanks for sharing.

    Reply
  10. Alyssa (Everyday Maven) says

    January 4, 2013 at 12:55 pm

    I LOVE Wegman’s soup bar and really miss it – this sounds like a great one! Have a wonderful weekend Faith :)

    Reply
  11. Victoria says

    January 4, 2013 at 9:47 am

    Never been to Wegmans but I’ve heard great things about it. This soup looks really comforting and delicious. It’s been so cold out lately and I’d sure love a bowl of this :)

    Reply
  12. Lisa says

    January 4, 2013 at 8:55 am

    Yum! I love wegmans soups too! It’s definitely something I miss now, not being near a wegmans… Whole Foods soups do not compare!

    Reply
  13. Rosa says

    January 4, 2013 at 6:49 am

    Delicious and comforting!

    Cheers,

    Rosa

    Reply
  14. Erica says

    January 4, 2013 at 6:40 am

    Wegmans is amazing! Their little fresh takeout market is the absolute best. The soup sounds like a dream to me. Sweet and pumpkin in soup form. So in :)

    Reply
  15. Krista says

    January 4, 2013 at 5:31 am

    That sounds heavenly, Faith! :-) I cook with pumpkin so much more since I moved to Australia. They love it here!! I definitely want to try your soup. :-)

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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