Brown Sugar Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 small (about 8 oz/230 g) sweet potato, peeled and diced into ½-inch cubes (about 1¾ cups cubed)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 6 cups (1.4 L) low-sodium stock (vegetable to keep the soup vegetarian, or chicken for deeper flavor)
  • 2 cups (480 g) pumpkin puree (homemade or canned is fine)
  • 2 tablespoons brown sugar
  • 4 tablespoons (60 ml) full-fat coconut milk or heavy cream (optional)
  • 1 teaspoon lemon juice
  • 2 tablespoons minced fresh parsley, for garnish
  1. 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.
  2. Add the sweet potato and cook 3 minutes more. Add the salt, pepper, bay leaf, stock, pumpkin, and brown sugar.
  3. 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 coconut milk or cream, if using, and then stir in the lemon juice. Taste and season with additional salt and pepper as desired.
  4. 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.
Recipe by An Edible Mosaicâ„¢ at