Description

This creamy and comforting Sweet Potato Soup is a delicious blend of roasted spices, tender sweet potatoes, and a touch of coconut milk or cream. Perfect for a cozy meal, this soup is easy to prepare and rich in flavor with warming hints of cumin and cinnamon. Garnished with toasted pumpkin seeds and fresh cilantro, it’s a beautiful and nutritious dish that serves 4 to 6 people.

Ingredients

Scale

Main Ingredients

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
4 cups vegetable or chicken broth
1/2 cup coconut milk or heavy cream
Salt and pepper to taste

Optional Toppings

Toasted pumpkin seeds
Fresh cilantro
A drizzle of coconut milk or heavy cream

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally to prevent burning.
Add Sweet Potatoes and Spices: Stir in the peeled and cubed sweet potatoes along with the ground cumin and ground cinnamon. Cook for 2 to 3 minutes, stirring occasionally to combine the flavors.
Simmer the Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes until the sweet potatoes are soft and can be easily pierced with a fork.
Puree the Soup: Use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and puree until creamy. Return the blended soup to the pot.
Add Creaminess and Season: Stir in the coconut milk or heavy cream, then season the soup with salt and pepper to taste. Warm the soup over low heat for an additional 5 minutes to meld the flavors.
Serve and Garnish: Ladle the soup into bowls and garnish with optional toasted pumpkin seeds, a drizzle of coconut milk or cream, and fresh cilantro to add texture and bright, fresh flavor.

Notes

For a vegan option, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
If you prefer a thinner consistency, add more broth or water when pureeing.
To toast pumpkin seeds, simply heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and slightly browned.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Leftover soup can also be frozen for up to 1 month; thaw before reheating gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American