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Pumpkin and Sweet Potato Soup

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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.

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

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Add garlic, cumin, and ginger, and cook for 1–2 more minutes until fragrant.
  3. Add sweet potatoes and pumpkin, stirring to coat with the spices.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
  5. Remove from heat and blend the soup with an immersion blender until smooth. Alternatively, blend in batches using a countertop blender.
  6. Return soup to the pot and stir in coconut milk or cream. Simmer for 5 minutes.
  7. 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

Find it online: https://thefamilycooking.com/pumpkin-and-sweet-potato-soup/