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Pumpkin And Sweet Potato Soup
Serves 6
10 mins prep
20 mins cook
30 mins total
This comforting pumpkin and sweet potato soup recipe will warm you up, fill your belly, and tantalize your taste buds! The white beans give the soup a creamy taste, and the pumpkin delivers a rich warmth that’ll have you coming back for more. Healthy, vegan, gluten-free, delicious, and ready in 30 minutes!
Stovetop Directions
Add olive oil to a large pot over medium heat. Add onion and garlic; sauté until lightly browned. Add crushed red pepper, salt, and cumin; sauté 20 seconds.
Add pumpkin through cannelini beans, bring to a boil and then reduce to a simmer. Cook for 20-30 minutes until the pumpkin is soft.
Using an immersion blender, puree soup until thick and creamy. (You can also transfer the soup to a regular blender and blend, and then return the soup to the pot). Stir in coconut milk or whole milk, bring to a simmer, cook 5 minutes.
Instant Pot Directions
Place all ingredients except for the coconut milk / whole milk into the Instant Pot. Close the lid and cook on high pressure for 15 minutes.
Manually release steam and open the lid. Using an immersion blender, puree the soup. Stir in the coconut milk / whole milk and warm through for 5 minutes (on the keep warm setting). Serve.