Sweet Potato Pumpkin Curry Soup {Instant Pot}
Cozy Up with Sweet Potato Pumpkin Curry Soup: A Canadian Autumn Delight
As the leaves begin to turn and the air gets crisp, there’s nothing quite like a warm, comforting bowl of soup. This Sweet Potato Pumpkin Curry Soup isn’t just any soup; it’s a vibrant blend of Canadian autumn flavors, perfect for a cozy dinner or a light lunch. We’ve taken the sweetness of sweet potato and pumpkin and balanced it with the aromatic warmth of curry, creating a dish that’s both satisfying and incredibly easy to make.
This recipe is a celebration of seasonal ingredients. Sweet potatoes and pumpkin are packed with vitamins and antioxidants, making this soup not only delicious but also good for you! The curry powder adds a lovely depth of flavor, while the simple garnish of fresh parsley, pumpkin seeds, and a squeeze of lime brightens everything up.
Why You’ll Love This Soup:
- Easy to Make: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Flavorful & Comforting: The combination of sweet potato, pumpkin, and curry is simply irresistible.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
- Versatile: Enjoy it as a starter, a light lunch, or a hearty dinner.
Tips for the Best Soup:
- Roasting the Sweet Potato: For an even deeper flavor, roast the sweet potato cubes before adding them to the soup. Toss them with a little olive oil and your favorite spices.
- Adjusting the Spice: Feel free to adjust the amount of curry powder to your liking. Start with 1 teaspoon and add more to taste.
- Creamy Texture: If you prefer a creamier soup, you can add a splash of coconut milk or cream after blending.
- Garnish Power: Don’t skip the garnish! The fresh parsley, pumpkin seeds, and lime wedge add a beautiful visual appeal and a burst of flavor.
Frequently Asked Questions:
Q: Can I use canned pumpkin instead of pumpkin puree?
A: Yes, you can! Just make sure it’s 100% pumpkin puree and not pumpkin pie filling.
Q: Is this soup vegan/vegetarian?
A: Yes! This recipe is naturally vegan and vegetarian.
Q: Can I make this soup ahead of time?
A: Absolutely! Soup often tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What if I don’t have an immersion blender?
A: No problem! You can carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to allow steam to escape.
We hope you enjoy this delightful Sweet Potato Pumpkin Curry Soup as much as we do! It’s the perfect way to embrace the flavors of fall and warm up from the inside out.
Sweet Potato Pumpkin Curry Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 1 medium sweet potato cubed
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon curry powder
- to taste salt and pepper
- for garnish fresh parsley chopped
- for garnish pumpkin seeds
- for garnish lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and celery and sauté until softened, about 5 minutes.
- Add sweet potato and pumpkin puree and cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until sweet potato is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and season with salt, pepper, and curry powder to taste.
- Serve hot, garnished with fresh parsley, pumpkin seeds, and a lime wedge.
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