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Sweet Potato Pumpkin Soup With Silken Tofu

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Sweet Potato Pumpkin Soup is a creamy, cozy, and nutrient-rich fall favorite, made with roasted vegetables and blended with silken tofu for a smooth, velvety texture. This hearty soup is both gluten-free and vegan, perfect for warming up on chilly days.

  • Total Time: 1 hour 15 minutes
  • Yield: 4–6 servings

Ingredients

  • 2 pounds pumpkin, peeled, seeded, and cubed
  • 2 pounds sweet potato, peeled and cubed
  • 1 yellow onion, sliced into wedges
  • 1 head of garlic, ½ inch chopped off from 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, for garnish (optional)
  • Pumpkin seeds, for garnish (optional)

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
  2. Arrange pumpkin, sweet potato, onion, and garlic on the baking sheet. Sprinkle with salt, cumin, and coriander. Toss to coat evenly.
  3. Drizzle with olive oil, placing garlic head cut side up and drizzle oil directly into the cut side.
  4. Roast for 30–40 minutes, until vegetables are tender and lightly charred.
  5. Transfer roasted vegetables to a large pot. Set garlic head aside to cool slightly.
  6. Add 4 to 5 cups water and bouillon cubes to the pot. Bring to a boil, cover, and simmer for 30 minutes.
  7. In a blender, combine silken tofu and the softened garlic cloves (squeeze them out of their skins). Blend until smooth.
  8. Uncover the pot and stir, lightly mashing some of the pumpkin and sweet potato. Adjust seasoning to taste.
  9. Turn off heat and stir in the tofu-garlic blend until well combined.
  10. Serve warm, garnished with fresh thyme and pumpkin seeds if desired.

Notes

  • For richer flavor, allow vegetables to caramelize well during roasting. Broil at the end if needed.
  • Use sugar pie pumpkin or other culinary varieties for the best flavor.
  • Blend partially or fully for your preferred texture and add extra broth for a thinner soup.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Roasting, Simmering
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving (approx. 1.5 cups)
  • Calories: 456
  • Sugar: 22g
  • Sodium: 1072mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 73g
  • Fiber: 9g
  • Protein: 13g
  • Cholesterol: 0mg

Find it online: https://recipeteach.com/sweet-potato-pumpkin-soup-with-silken-tofu/