bowl of pumpkin sweet potato soup.
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boiling caramel for brittle.
pumpkin seed brittle cooling on baking sheet.
chopped pumpkin seed brittle.
veggies cooking in pot with grater and nutmeg.
sweet potato puree added to veggies in pot.
immersion blender in pot of soup.
two bowls of soup topped with yogurt and brittle.
bowl of pumpkin sweet potato soup with yogurt and brittle.
bowl of pumpkin sweet potato soup.

Pumpkin & Sweet Potato Soup with Brittle

Pumpkin & Sweet Potato Soup with Brittle
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Soups & Salads
Cuisine General
Servings 10 Served
Calories 179 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1 Cup sugar
  • 1/2 Cup water
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Unsalted butter
  • 1 Cup pumpkin seeds
  • Flaky sea salt Maldon is a favorite
  • Cooking Spray


  • 1 29- Oz. Can pumpkin puree
  • 2 Tbsp. Olive oil
  • I Onion diced
  • I lb. Sweet potatoes (about two medium) peeled and diced
  • 2 Cloves garlic peeled and smashed
  • Kosher salt and freshly ground black pepper to taste
  • 1/8 Tsp. Freshly grated nutmeg
  • 2 Tbsp. White miso
  • 1 Qt. Vegetable stock
  • 1 Tbsp. Sherry vinegar
  • Fat-Free Greek yogurt Fage is a favorite
  • Skim milk optional – see instructions


  • To make your brittle, line a baking sheet with tin foil and spray lightly with cooking spray.  Put to the side.
  • Combine the sugar, lemon juice, and½ cup water in a large stock pot. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Cook until the mixture turns amber gold color.  This will take about 6-8 minutes.  Add the butter and stir well.  Next, add the pumpkin seeds and mix into the liquid. Pour the hot brittle mixture onto your prepared baking sheet, sprinkle with flaky salt.  Let this cool completely (about 1 hour).  Chop the brittle into small bite-size pieces that will be sprinkled on the finished soup.  Put to the side.
  • Heat 2 tablespoons oil in a large dutch oven over medium heat. Add the chopped onion and sweet potatoes, and cook for 15 minutes, until the sweet potatoes are starting to soften. Add the garlic, a large pinch each of salt and pepper, and the nutmeg and cook for another couple of minutes. Add the pumpkin puree and cook for another 5 minutes. Add the miso, sherry vinegar and stock and stir well to combine. Bring to a boil, then reduce the heat.  Simmer until the sweet potatoes are easily pierced with a fork or tip of a knife.
  • Using an immersion blender, blend the soup until smooth and creamy. Alternatively, work in batches and blend the soup in a blender until smooth and return to the pot. Spoon into bowls and serve topped with a dollop of the yogurt, and a sprinkle of the chopped brittle.


Calories: 179kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 6mgSodium: 541mgPotassium: 240mgFiber: 3gSugar: 24gVitamin A: 13527IUVitamin C: 4mgCalcium: 31mgIron: 2mg
Keyword soup
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