Roasted Sweet Potato and Pumpkin Spice Soup




  1. First, preheat the oven to 450, then wash, peel, and dice 2 large sweet potatoes.
  2. Toss the diced sweet potatoes with 1/8 cup olive oil and a ½ teaspoon salt and place on an oil sprayed pan.
  3. Bake on the second to top shelf until nicely roasted, about 30 minutes.
  4. In a pot melt the 3 tablespoons of butter at medium heat – because we used a hand blender to puree the soup we used our largest pot so that the soup wouldn’t spatter out. Add the roasted sweet potatoes and diced celery along with ½ teaspoon black pepper and ½ teaspoon onion powder and cook for about five minutes until the celery is tender.
  5. Then add 2 ¼ cups of vegetable broth, ½ cup water, and ½ cup pure pumpkin and cook over medium heat until it begins to boil.
  6. Then add ½ cup heavy whipping cream and ¼ cup milk. Turn the stove down to low heat, and use the hand blender to puree the soup.
  7. Next add 1 ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, ½ teaspoon black pepper, 2 teaspoons maple syrup, and 2 tablespoon brown sugar.
  8. Blend all of the ingredients one more time to ensure a perfect puree and cook until the soup is completely heated.
  9. Enjoy with a drizzle of cream and a sprinkling of pepper on top!



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