Easy Sweet Potato Pumpkin Soup with Apples and Sage

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

I’m ready for fall. Yet Atlanta still seems to be desperately clinging onto the remnants of summer. That doesn’t stop me from wearing hoodies even when it’s still in the 80s (F) outside. Of course, I’m inside most of the time so it’s not like I’m actually sweatin’ up some pit stains. But that’s beside the point.

The point is I am not going to let something like the weather dictate what should be fall. Bring on the cozy slippers, hoodies, warm apple cider and cinnamon. And I WILL eat all the orange foods. I’m looking at you sweet potato and pumpkin.

This no-recipe sweet and savory soup is easy to make and customizable. Mine was full of roasted sweet potatoes, onions and pumpkin puree. To add a little sumpin’ special, I topped it with sautéed apples and sage leaves and a sprinkling of vegan bacon bits. This no-recipe was inspired by a pumpkin soup from FoodNetwork.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

So the first step is to roast chopped veggies coated with a little olive oil and salt and pepper. I roasted three sweet potatoes with one onion at 400 degrees for 45 minutes. You could also use butternut squash, acorn squash or whatever roasty veggies you have on hand.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

The next step is to soupify the veggies in a blender. I put 1/2 – 2/3 of the roasted veggies in the Vitamix (I didn’t use all of it because it was too much) and added ~1/2 cup of canned pumpkin puree. Then I turned the blender on and slowly added vegan chikin broth until I got a consistency that I liked. I used about 3-4 cups of broth. I wanted this soup on the thicker side.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

Now it’s time to heat the soup while adding in some seasoning. Heating is important for dried herbs as it releases flavor. The blender I use heats as it blends so I did this directly in the blender (because dishes). Stirring herbs into the soup over the stove top is just as good.

I used dried tarragon, a pinch of nutmeg, maple syrup, salt and pepper all to taste. Thyme, cinnamon, cardamom, allspice and cloves are just a few other spices that would work well. Not sure how much of each spice to use? Start with small amounts, blend (or stir) and taste. Keep adding in small amounts until your tastebuds are happy.

For the soup topper I sautéed a cubed apple and ribbons of fresh sage leaves (about 3)  with vegan butter and sugar until the apples were soft. I used a Granny Smith apple because that’s what we had but I think a sweeter apple would work even better.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

To recap: roast veggies, blend with broth and pumpkin puree, heat and season and top with stuff. Pretty simple right? I also topped my apple topper with vegan bacon bits. The soup topper is totally optional but adds a nice fruity, crunchy and salty bite to everything that complements the sweetness of the soup.

So it may not be fall outside just yet but at least it is where it counts. My belly.

What are your favorite fall flavors?

38 thoughts on “Easy Sweet Potato Pumpkin Soup with Apples and Sage

    1. luminousvegans Post author

      Thank you Kathy! I wish the weather here would match the autumn feel of this soup. I don’t care though…I need to bust out my slow cooker and start making some of your recipes :-)

      Reply
    1. luminousvegans Post author

      Yes, sorry that’s not clear. It’s a vegan chikin broth that I use. Here it is: http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/43/no-chicken-base

      Whenever I mention non-vegan sounding things on this blog, I am using the vegan version. I sometimes forget to mention it because I just assume people know. Thanks for the reminder that I should be mindful of this. :-) PS I edited the post to add “vegan chiken broth”.

      Reply
    1. luminousvegans Post author

      Amen!! I so wanna bust out my boots and my scarves and sweaters. Went to a show last night that was outdoors and at least got to wear my hoodie towards the end of the evening.

      Reply
  1. coconutandberries

    Beautiful! Love that you topped it with the apple instead of blending it in. I like toppings on my soup :)
    Crazy that it’s still so warm with you. It’s well and truly autumn here now.

    Reply
    1. luminousvegans Post author

      Thanks! I thought about blending in the apples but yeah, it’s nice to have some texture contrast with smooth soups like this otherwise it feels kinda like eating baby food.

      I am so sick of the weather here, though last night I was able to wear a long sleeve hoodie so that was exciting! ;-P

      Reply
  2. chow vegan

    It’s been summer like around here too but already there’s pumpkin and butternut squash at the store. I’ll be making this soup as soon as it gets a little bit colder, it looks so warming and good. :-)

    Reply
  3. Cadry's Kitchen

    This looks so good and beautifully creamy! I like the idea of adding chunks of apple to the top. Ever since we moved back to a place that actually has a winter, I always get so sad when fall arrives. I have a hard time enjoying fall, because I know what follows it. If only fall could be immediately followed by spring, I would appreciate it more.

    Oh, hey, one quick side note about the pottery giveaway… Did I mention that I recently changed my name to A Dreaded Vegan? Yeah, I did. Just thought I’d mention it… ;)

    Reply
    1. luminousvegans Post author

      Ha ha Cadry! Your comments on the pottery cracked me up. Now it’ll be you and I competing for her pottery if there is ever another giveaway as they are out in Portland right now. I am happy for them but it’s sad for Atlanta to lose two great vegan artists.

      We don’t get much of a winter here and often we’ll have freaky days in November and December where it’s like really warm. So I really yearn for the wintery cold. But I know that if I moved somewhere that had a long winter, I’d probably get depressed. When is someone going to invent a weather machine already??

      Reply
  4. cookeasyvegan

    Love the color of the soup, and the apples on top. I actually have the opposite problem of you, though. I’m not yet willing to let go of summer and dig into the winter squash. Summer, DON’T LEAVE ME!

    Reply
    1. luminousvegans Post author

      Thanks Andrea! I’ll gladly trade the weather with you. It seems like those who have real winters cling to summer and those who don’t (like us Southerners) crave autumn/winter. I was happy that I got to wear a long sleeve hoodie last night, but today it seems back in the 80s.

      Reply
    1. luminousvegans Post author

      Thanks Rika! Oooh, I have not cooked with leeks in a long time and suddenly I want some. I have actually never cooked parsnips. Do you have any good recipes for parsnips?

      Reply
  5. Mary @ Fit and Fed

    Roasting the sweet potatoes (or squash) first is definitely the way to go, and between that and the apple and sage this has the perfect fall flavors, well done! No need for me to imagine fall, after a week of rain and howling wind (with occasional rainbows) I definitely know it’s fall here in Seattle. We did get a beautiful sunny weekend, which I savored all the more after the storms. I have started cooking with squash but I’m hanging on to the lingering summer produce like figs, strawberries and melons, too!

    Reply
    1. luminousvegans Post author

      Thank you! Aw, I am so jelly of your Seattle weather right now. Today’s high is in the low 60s so it’s been semi-cool here finally. I think those who have like full-blown winters tend to hang on to summer while folks like myself who barely get cold weather yearn for it. :-)

      Reply
  6. Hannah

    My kind of soup! Roasted and orange is a fantastic combination.

    Texas is still clinging to warm weather. It will be in the 80s until Thanksgiving so I’m just easing my way into “cooler” weather. It was like 60 degrees a few nights ago and I’m pretty sure I almost froze to death. I’m pretty sure thats what happened.

    Reply
    1. luminousvegans Post author

      Thanks! Oh man, I think I would be even more upset about the weather if I was in Texas. Today’s high is gonna be in the low 60s, so I’m doing a celebration dance.

      Reply
  7. Juliana

    This looks delicious! I”m going to make it for my apple-themed dinner party tomorrow night (we all went apple picking last weekend and have a surplus of them to use up!) How many servings does the above recipe serve? I need to make enough for 8!

    Reply
    1. luminousvegans Post author

      Thank you so much Juliana! When I was blending everything up, it nearly filled my Vitamix and the maximum my Vitamix can hold is 8 cups. Sooo, maybe 6-7ish cups? I think that served us for about 3-4 bowls of soup. But I guess it would depend on how much soup you like to eat in one go :-) We ate ours with baguettes.

      Reply
    1. luminousvegans Post author

      Awesome! I used to be so afraid of making soups and thought it was something I could never make. I only used to get the canned stuff. But surprisingly, it’s really hard to mess up soups as one can just keep adding stuff to make it good. Plus it’s a lot easier than I originally imagined.

      Reply
  8. Olivia Lane

    Visiting from Wellness Today and because my friend Katie tried and loved this recipe. I can’t wait to try this. I love tarragon but rarely use it. IDK why but that stops today! :-)
    My fav fall spice is cinnamon. I eat it all year but it seems especially appropriate these days.

    Reply
    1. luminousvegans Post author

      Oh sweet! I’m so glad that you dropped by Olivia! Cinnamon is a great fall spice. I definitely use it more in the cooler weather as well. I even sprinkle a little in my morning coffee sometimes.

      Reply
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