A creamy, comforting fall soup combining pumpkin, butternut squash and spicy sweet potatoes blended with aromatic spices for a warm, nourishing meal.

Scale

3 cups pumpkin, peeled and cubed

2 cups butternut squash, peeled and cubed

2 medium sweet potatoes, peeled and cubed

1 large onion, chopped

3 garlic cloves, minced

2 tbsp olive oil

5 cups vegetable broth

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp ground cinnamon

¼ tsp ground nutmeg

Salt and pepper, to taste

½ cup heavy cream or coconut milk (optional)

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic; sauté until soft and fragrant, about 5 minutes.

3. Stir in smoked paprika, cayenne, cinnamon, and nutmeg; cook 1 minute.

4. Add pumpkin, squash, sweet potatoes and vegetable broth; bring to a boil.

5. Reduce heat and simmer until vegetables are tender, about 25–30 minutes.

6. Use an immersion blender to puree until smooth, or blend in batches in a countertop blender.

7. Stir in heavy cream or coconut milk if using, and season with salt and pepper.

8. Ladle into bowls and garnish with a swirl of cream, roasted seeds, or fresh herbs.