Step 1

Add the olive oil to a large soup pot or Dutch oven over medium-high heat.

Step 2

Add the onion, then sprinkle with ½ teaspoon salt. Sauté until lightly golden brown, about 2 minutes.

Step 3

Stir in the garlic, paprika, pepper, pepper flakes (if using), and diced sweet potato. Lower the heat to medium and stir for a minute to toast the spices and cook the garlic.

Step 4

Add the broth, pumpkin puree, and remaining ¼ teaspoon of salt to the pot and stir to combine.

Step 5

Bring the pot up to a simmer, cover and cook until the sweet potatoes are soft, 15 to 20 minutes.

Step 6

Once the potatoes are soft, turn off the heat and stir in the honey/maple syrup and yogurt/sour cream.

Step 7

To blend, use an immersion blender in the pot or allow the soup to cool slightly then transfer to blender and blend in batches. You can blend the soup until completely smooth or stop when there are some small pieces of potato left.

Step 8

Taste the soup and add more salt and pepper as needed.NOTE: broths are all very different with different levels of seasoning, so you will need to taste the soup to make sure it is seasoned to your preference.

Step 9

Ladle the soup into bowls and serve. Garnish with crumbled feta, pepitas, and/or a sprinkle of paprika.