This sweet potato and pumpkin soup is a creamy, cozy fall soup made with pumpkin puree, sweet potatoes, garlic, paprika, and vegetable broth. Everything cooks together in one pot before being blended until smooth, making this an easy clean up. The sweet potato adds natural sweetness and helps give the soup a thick, creamy texture, while coconut milk adds richness. It also freezes well, making it a great make-ahead soup that you can grab and go for busy days.
This sweet potato and pumpkin soup is the perfect side dish or light lunch. The flavors go well with pretty much everything and because it's dairy-free, it's a popular option for when I'm hosting. It's a soup that pretty much everyone loves!
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Why You'll Love This Recipe
- It's made with a lot of pantry staples! A lot of these ingredients are what I have on hand or buy with good intentions to use then forget to (ahem, the sweet potatoes lol).
- It's extremely easy to make! You just have to simmer everything together and then blend it until smooth.
- It keeps really well in the fridge and freezer, so it's perfect for making a large batch at the beginning of the week to enjoy all week.
- It's naturally sweet thanks to the sweet potatoes and naturally creamy thanks to both the sweet potatoes and pumpkin. The coconut milk adds richness and helps it become even creamier but the blended sweet potatoes and canned pumpkin does a lot of the heavy lifting on making it a creamy soup!
Can I Use Canned Pumpkin?
This sweet potato and pumpkin soup uses canned pumpkin. With canned pumpkin, it helps the recipe come together faster because you don't have to roast or cook fresh pumpkin. If you don't want to use canned pumpkin, roast the raw pumpkin first for the best flavor.
Ingredients You'll Need
- oil — I use olive oil, but feel free to use any neutral oil of your choice. Avocado oil is another favorite.
- onions — I used a yellow onion, but feel free to use whatever you have on hand.
- garlic — the more garlic, the tastier!
- salt & pepper — a bit of kosher salt and pepper to balance out the flavors.
- paprika — feel free to use regular, smoky, or sweet paprika.
- red pepper flakes — don't worry about it being too spicy. The amount added is just enough to add a little oomph to the pumpkin sweet potato soup.
- sweet potatoes — when selecting sweet potatoes, select the small to medium sweet potatoes with firm, smooth, and even-toned skin.
- broth — I use vegetable broth, but you can also use chicken broth if that's what you have on hand.
- pumpkin puree — I developed this recipe with pumpkin puree because I feel like I always have an opened can in the fridge and I'm always looking for ways to use it up! Make sure you are using pure pumpkin puree and not pumpkin pie filling. They look similar on the shelf, but pumpkin pie filling is spiced and sweetened. Try this homemade pumpkin puree recipe if you want to make your own.
- coconut milk — you can use canned coconut milk or heavy cream to stir into the soup at the end for that extra rich, creamy, and thick element that makes this soup irresistible. I prefer coconut milk to heavy cream if I plan on freezing the soup as I find it freezes better.
How To Make Creamy Sweet Potato and Pumpkin Soup
- Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
- Add the salt and garlic and cook for another minute before adding the paprika, pepper, and red pepper flakes. Cook for another minute.
- Add the sweet potatoes, pumpkin puree, and broth to the pot. Bring it to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 to 25 minutes or until the sweet potatoes can be easily pierced.
- Remove the pot from heat and using an immersion blender, blend the soup until smooth.
- Stir in canned coconut milk or heavy cream and add additional salt and pepper, if desired.
- Serve with your garnish of choice, I used pumpkin seeds.
Tips and Notes
- If the sweet potatoes are not tender, continue to simmer until they are.
- If you do not have an immersion blender, you can use a regular blender. Just be careful when blending hot soup by making sure there's a way for the steam to release and not filling the soup to the top. My Vitamix has an opening in the lid that allows the steam to escape.
- Try serving this soup with no-knead bread, air fryer garlic bread, air fryer croutons, or sourdough croutons to make this heartier.
- Make sure to dice the sweet potatoes as uniformly as possible so that they cook evenly.
How Do I Store Leftovers?
Leftover pumpkin sweet potato soup can be stored for up to 5 days in an airtight container in the fridge. I usually just reheat the soup on the stovetop. You can also serve this soup chilled.
If freezing, allow the soup to cool and freeze in an airtight freezer-safe container. When ready to enjoy, thaw the soup, bring it to a simmer and simmer until warm through, stirring throughout. You can also microwave the soup in intervals and stir in between.
When freezing this easy creamy one pot soup, you need fo make sure there is space in the container as soup will expand when frozen. If meal prepping, freeze soup in individual serving sized containers.
Recipe
Sweet Potato and Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 tablespoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 3 cups sweet potatoes, peeled and diced into 1 inch cubes
- 1 cup pumpkin puree
- 5 cups vegetable broth, low sodium
- ⅓ cup coconut milk or heavy cream
Instructions
- Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
- Add the salt and garlic and cook for another minute before adding the paprika, pepper, and red pepper flakes. Cook for another minute.
- Add the sweet potatoes, pumpkin puree, and broth to the pot. Stir. Bring it to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 to 25 minutes or until the sweet potatoes can be easily pierced.
- Remove the pot from heat and using an immersion blender, blend the soup until smooth.
- Stir in canned coconut milk or heavy cream and add additional salt and pepper, if desired.
- Serve with your garnish of choice, I used pumpkin seeds.
Video
Nutrition
More Soup Recipes You May Like
- One Pot Lasagna Soup
- Potato Tomato Soup
- Slow Cooker Lentil Soup
- Instant Pot Chicken and Rice Soup
- 4 Ingredient Potato Soup
- Turkey Pot Pie Soup
- Bacon Tomato Soup
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