Pumpkin Sweet Potato Soup

Bucket List Tummy

Prep: 5 Mins

– 2 tablespoons olive oil – 1 medium to large onion, chopped – 2 cloves garlic – 2 large sweet potatoes, diced and peeled (4-5 cups) – 1 15-ounce can of full fat coconut milk – ½ cup pumpkin puree (not pumpkin pie filling)

Cook: 15 Mins


– 2 cups low-sodium vegetable broth – 1 tablespoon maple syrup – 1 1/2 teaspoons chopped fresh sage leaves – 1 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 1/2 teaspoon ground cinnamon – ¼ tsp ground ginger – Pumpkin seeds, for topping

Ingredients Cont.

Step 1

Turn Instant Pot to sautee feature and add 2-3 T olive oil. After a minute, add in diced garlic and onion.  Sautee both for 2-5 minutes, or until they start to soften and become fragrant.

Step 2

While they are sauteeing, dice your sweet potatoes.

Step 3

Add the remaining ingredients into the Instant Pot and turn off saute function.

Step 4

Give all of the ingredients a good mix and add to Instant Pot. Turn to pressure cook feature. Set for 3 minutes on high. Note that it may take 10-12 minutes before it starts cooking, as the Instant Pot heats up.

Step 5

After the timer goes off, quick release Instant Pot, open the vent and let steam out.

Step 6

Remove the Instant Pot top. The sweet potato chunks should be very soft. The mixture may look a little watery. Grab an immersion blender or Vitamix and blend the mixture until smooth.

Step 6 Cont.

If soup is too thick at this point, you can add more broth or water. If soup is not sweet enough, add a bit more maple syrup.

Step 7

Garnish with pumpkin seeds, sage or other options. Enjoy!

Other Warm, Comfort Recipes

01 Pumpkin Apple Baked Oats

02 Zucchini Almond Flour Muffins

03 Loaded Sweet Potato Nachos