Why You’ll Love This Recipe
This soup is the perfect balance of flavor, nutrition, and simplicity. The natural sweetness of pumpkin and sweet potato combines beautifully with savory spices and a creamy texture. It’s easy to prepare, budget-friendly, and great for make-ahead meals. Plus, it’s naturally vegetarian and can be made vegan and gluten-free with ease. Whether served as a starter or a main, it’s a feel-good dish everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pumpkin (fresh or canned)
- Sweet potatoes (peeled and chopped)
- Onion
- Garlic
- Olive oil or butter
- Vegetable broth
- Coconut milk or heavy cream
- Ground cumin
- Ground ginger or fresh ginger
- Salt
- Black pepper
- Nutmeg or cinnamon (optional, for extra warmth)
- Fresh herbs (optional, for garnish)
Directions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic, cumin, and ginger, and cook for 1–2 more minutes until fragrant.
- Add chopped sweet potatoes and pumpkin. Stir to coat with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the vegetables are very tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
- Return to the heat and stir in coconut milk or cream. Simmer for 5 more minutes, adjusting salt, pepper, and optional spices to taste.
- Serve hot, garnished with fresh herbs, a swirl of coconut milk, or croutons if desired.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Make it spicy: Add a pinch of cayenne pepper or chili flakes for a warming kick.
- Use different spices: Try curry powder, turmeric, or coriander for a different flavor profile.
- Add protein: Blend in cooked lentils or top with roasted chickpeas.
- Make it vegan: Use coconut milk instead of dairy and ensure your broth is plant-based.
- Add apples: A chopped apple added to the pot adds a subtle sweetness and autumn flavor.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much.
This soup freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin puree works great and saves time. Just ensure it’s 100% pure pumpkin, not pie filling.
Do I have to peel the sweet potatoes?
Yes, peeling is recommended for a smooth texture, especially when blending the soup.
Can I make this soup in advance?
Absolutely. It tastes even better the next day after the flavors have melded.
How do I make it extra creamy?
Use full-fat coconut milk or heavy cream, and blend the soup until completely smooth.
Can I add other vegetables?
Yes, carrots, parsnips, or butternut squash make great additions to this soup.
What’s the best garnish?
Try a swirl of coconut milk, a sprinkle of pumpkin seeds, chopped herbs, or crispy croutons.
Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as your broth and any toppings are also gluten-free.
Can I use a slow cooker?
Yes. Add all ingredients (except coconut milk) to a slow cooker and cook on low for 6–8 hours. Blend, then stir in the milk.
Can I use frozen pumpkin or sweet potato?
Yes, just make sure it’s thawed or allow extra simmer time to ensure everything is tender.
What should I serve with this soup?
Crusty bread, grilled cheese sandwiches, or a green salad pair perfectly with this soup.
Conclusion
Pumpkin and Sweet Potato Soup is a comforting, flavorful bowl of autumn perfection. With its silky texture and naturally sweet, spiced flavor, it’s a simple yet impressive dish that’s sure to become a seasonal favorite. Whether you enjoy it as a light lunch or a cozy dinner, this soup delivers warmth and nourishment with every spoonful.
PrintPumpkin and Sweet Potato Soup
Pumpkin and Sweet Potato Soup is a warm, creamy, and comforting dish made from seasonal vegetables and cozy spices. It’s perfect for fall and easy to make with pantry staples, delivering both flavor and nourishment in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 2 medium sweet potatoes, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon nutmeg or cinnamon (optional)
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic, cumin, and ginger, and cook for 1–2 more minutes until fragrant.
- Add sweet potatoes and pumpkin, stirring to coat with the spices.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- Remove from heat and blend the soup with an immersion blender until smooth. Alternatively, blend in batches using a countertop blender.
- Return soup to the pot and stir in coconut milk or cream. Simmer for 5 minutes.
- Season with salt, pepper, and nutmeg or cinnamon if using. Serve hot, garnished with herbs, coconut milk swirl, or croutons if desired.
Notes
- Use canned pumpkin for convenience, but ensure it’s 100% pure pumpkin.
- To make it vegan, use olive oil and coconut milk, and ensure your broth is plant-based.
- This soup freezes well—perfect for batch cooking.
- Add a chopped apple for a subtle sweetness and fall flavor twist.
- For extra protein, stir in cooked lentils or top with roasted chickpeas.
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
