Pumpkin and Sweet Potato Soup

Preparation info

  • Difficulty


  • Serves



Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I spiced this beautiful soup with a little curry, turmeric, and nutmeg. The combination is loaded with vitamins A and C, fiber, iron, and protein, and it’s antioxidant-rich, which can help boost your immune system. You cannot ask for much more than that—except maybe to share it with those you love.


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large sweet local onion, coarsely chopped
  • 4 large cloves local garlic, sliced
  • Sea salt and pepper
  • 2 large organic sweet potatoes, peeled and cut into medium cubes
  • 1 15-ounce can organic pumpkin
  • 2 teaspoons organic curry powder
  • 1 teaspoon organic turmeric
  • ¼ teaspoon ground nutmeg
  • 2 15-ounce cans organic chickpeas
  • 1 large organic apple, Fuji or other


  1. Heat 1 tablespoon of the oil in a heavy, 6-quart pot over medium heat. Add the onion and garlic. Sprinkle with sea salt and pepper. Cover and cook for about 7 minutes, stirring occasionally until the onions have softened and are just golden in color and have released some of their liquids.
  2. Add the sweet potatoes, pumpkin, curry powder, turmeric, and nutmeg. Add 2 quarts of water. Stir well to combine. Raise the heat to high, and cover the pot. Bring to a boil, stirring occasionally. This should take about 12-15 minutes. Once the soup reaches a boil, reduce the heat to medium and continue cooking at a low-medium boil, stirring occasionally for about 20 minutes until the sweet potatoes are soft.
  3. Using a potato masher, smash the sweet potatoes until they break down into little bits. Drain the cans of chickpeas into a colander set into the sink, then rinse them under cold water and drain them again. Add the drained chickpeas to the soup.
  4. Core the apple, then chop it into small pieces. Add this to the soup. Stir well to combine. Cover and continue cooking for about 5 minutes, stirring occasionally until the chickpeas are heated through. Drizzle the remaining tablespoon of olive oil over the soup and stir to combine. Taste for seasonings.