Sweet Potato Pumpkin Soup With Silken Tofu

this Sweet Potato Pumpkin Soup With Silken Tofu is the ultimate comfort in a bowl—warm, creamy, and filled with roasted vegetables and aromatic spices. This fall-inspired soup can be served smooth or chunky and is both gluten-free and vegan, making it a nourishing choice for just about everyone. With rich notes of cumin, garlic, and sweet roasted pumpkin, it’s a cozy meal perfect for chilly days.

Why You’ll Love This Recipe

This soup is more than just delicious—it’s healthy, filling, and simple to make. Roasting the vegetables enhances their natural sweetness and gives the soup a deep, caramelized flavor. Silken tofu adds creaminess without dairy, and the balance of sweet and savory makes this dish irresistible. Whether you’re serving it as a main or a starter, it’s satisfying, flavorful, and comforting with every spoonful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds pumpkin, peeled, seeded, and cubed

• 2 pounds sweet potato, peeled and cubed

• 1 yellow onion, sliced into wedges

• 1 head garlic, with ½ inch cut off the top

• 1 teaspoon salt

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• 3 tablespoons olive oil

• 3 to 4 cups water

• 2 low-sodium vegetable bouillon cubes

• 1 (16-ounce) pack silken tofu

• Fresh thyme (optional garnish)

• Pumpkin seeds (optional garnish)

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.

2. Place pumpkin, sweet potato, onion, and garlic on the sheet. Sprinkle with salt, cumin, and coriander, then mix to coat.

3. Drizzle olive oil over the vegetables and toss again. Place in an even layer with garlic cut side up. Drizzle a bit of oil onto the garlic.

4. Roast for 30–40 minutes, until the vegetables are soft and lightly charred.

5. Transfer roasted vegetables to a large pot. Set the garlic aside to cool.

6. Add 4 to 5 cups water and bouillon cubes to the pot. Stir, bring to a boil, cover, reduce heat, and simmer for 30 minutes.

7. In a blender, add silken tofu and squeeze the roasted garlic cloves from their skins into the blender. Blend until smooth.

8. Remove the lid from the soup and lightly mash the vegetables with a spoon for a chunkier texture, or leave them whole if preferred.

9. Pour in the tofu-garlic mixture and stir until well combined. Taste and adjust seasoning.

10. Serve hot, garnished with fresh thyme and pumpkin seeds if desired.

Servings and timing

This recipe yields 4 to 6 servings.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Smooth soup: Blend the entire soup for a creamy, velvety texture.

• Spice it up: Add cayenne pepper, paprika, or chili flakes for a spicy kick.

• Add protein: Toss in cooked lentils or white beans for extra protein and fiber.

• Herb variations: Try rosemary or sage instead of thyme for different herbal notes.

• Make it smoky: Add a pinch of smoked paprika or roast the vegetables with smoked salt for depth.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat gently on the stovetop over medium heat, stirring frequently. Add water or broth to loosen if needed.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, you can substitute with canned pumpkin, but roasting fresh pumpkin adds more flavor and texture.

What type of pumpkin should I use?

Use sugar pie pumpkins or culinary varieties. Avoid large carving pumpkins—they’re too watery and bland.

Is the silken tofu necessary?

Silken tofu adds creaminess without dairy, but you can substitute with coconut milk, cashew cream, or omit it for a lighter soup.

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day. Make it in advance and reheat when ready to serve.

Do I have to roast the vegetables?

Roasting is recommended for maximum flavor, but in a pinch, you can simmer the raw veggies in broth until soft.

How do I make the soup thinner?

Add more water, broth, or even unsweetened plant-based milk to adjust the consistency.

Can I blend the whole soup?

Absolutely! For a smooth texture, use an immersion blender directly in the pot or blend in batches.

What if I don’t have vegetable bouillon cubes?

Use prepared vegetable broth instead of water and bouillon, adjusting the salt to taste.

Is this soup freezer-friendly?

Yes, it freezes well. Let it cool completely before freezing in airtight containers.

Can I use other root vegetables?

Yes, feel free to add parsnips, carrots, or butternut squash for variation in flavor and texture.

Conclusion

Sweet Potato Pumpkin Soup is a fall favorite that delivers comfort, nutrition, and flavor in every spoonful. Whether you enjoy it chunky or silky-smooth, it’s an easy, wholesome soup you’ll turn to again and again. Perfect for a cozy dinner or a make-ahead lunch, this plant-based recipe is a delicious way to enjoy the seasonal goodness of pumpkin and sweet potatoes.

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