Brown Sugar Sweet Potato Pumpkin Soup Recipe

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

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Servings servings

Calories 164kcal

Author Faith Gorsky

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

US Customary - Metric

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.

Notes

Vegan Pumpkin Soup Variation

To make this Brown Sugar Sweet Potato Pumpkin Soup recipe vegan:

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

Nutrition