Sweet Potato Pumpkin Soup

Prep time: 15 minutes
Cooking time: 30 minutes
Yield: 6 servings
Serving Size 1 cup
Nutrition Facts: View Label
Make it a Meal: 
    • whole wheat roll
    • sliced fruit
    • a glass of low-fat milk


    1 teaspoon
    vegetable oil
    1 cup
    chopped onion
    1 teaspoon
    ground ginger
    1⁄2 teaspoon
    curry powder
    1⁄4 teaspoon
    ground cumin
    1⁄4 teaspoon
    ground nutmeg
    cloves garlic, minced
    2 cups
    sweet potato, peeled and cubed
    2 cups
    low-sodium, fat free chicken broth or vegetable broth
    1 1⁄2 cups
    1 can
    (15-ounce) pumpkin
    1 cup
    non-fat or 1% milk
    3 tablespoons
    reduced fat sour cream


    1. Heat oil in large pot over medium-high heat.
    2. Add onion and sauté for 3 minutes.
    3. Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute.
    4. Stir in the sweet potato, broth, water, and pumpkin and bring to a boil.
    5. Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly.
    6. Stir in the milk until heated through (don’t boil).
    7. Ladle into bowls and top with 1/2 tablespoon low-fat sour cream.
    8. Refrigerate leftovers within 2 hours.
    Last updated: 02/28/14

    1 Comments for "Sweet Potato Pumpkin Soup"


    The flavor is a little mild so I added some nutmeg and thyme to zest it up a little :) The sour cream really made the soup extra creamy. Tasty!

    Average: 4 (1 vote)

    User login

    You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

    Create an Account