Easy Pumpkin + Sweet Potato Soup (w/ Canned Pumpkin)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, pumpkin pie spice, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.

Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.

Cover, bring to a boil, then reduce to a simmer. Cook for 25-30 minutes or until the sweet potato is very tender.

Turn off the heat. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternative, carefully transfer the soup in batches to a blender. Blend on high until smooth.

Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.

Carefully transfer to a 6-quart slow cooker. Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.

Cover and cook on high for 4-5 hours or low for 6-7, or until the potatoes are tender. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternative, carefully transfer the soup in batches to a blender. Blend on high until smooth.

Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.

Set a 6-quart pressure cooker to saute. Allow to pre-heat for 5 minutes. Add the olive oil and the onion, then saute until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.

Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.

Cover and set to high pressure for 8 minutes. Quick release the pressure.

Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternative, carefully transfer the soup in batches to a blender. Blend on high until smooth.

Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.