📖 Instructions

1. Wash and peel the sweet potatoes. Chop them into roughly 1-inch cubes. If you're feeling lazy (I get it!), you can totally skip peeling. Just scrub them well and chop away!
2. Peel and chop the pumpkin. Again, 1-inch cubes are a good size. Aim for about 2 cups of chopped pumpkin. I usually eyeball it, and it always turns out great!
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped sweet potatoes and pumpkin and sauté for about 5-7 minutes, stirring occasionally, until they just start to soften. This step adds a lovely depth of flavor; don't skip it!
4. Add the vegetable broth to the pot and bring it to a boil. Then, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the sweet potatoes and pumpkin are very tender. You should be able to easily pierce them with a fork.
5. While the vegetables are simmering, toast the pecans. Spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until fragrant and lightly browned. Watch them carefully so they don't burn—we want nutty, not charcoal!
6. Once the sweet potatoes and pumpkin are tender, carefully remove the pot from the heat. Let it cool slightly.
7. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a regular blender and blend in batches. Remember to vent the lid to prevent steam build-up—trust me, you don't want a hot soup explosion!
8. Stir in the heavy cream or coconut milk (depending on your preference), salt, and pepper to taste. This is where your tastebuds come in; adjust to your liking!
9. Serve the soup hot, garnished with toasted pecans. A swirl of extra cream or a sprinkle of cinnamon is a beautiful touch too. Enjoy your delicious, heartwarming soup!