Creamy, flavorful, and full of healthy goodness, this sweet potato and pumpkin soup comes together easily in a few simple steps. All you need are a handful of simple ingredients and you'll have this soup ready in no time. It's the perfect cozy soup on a crisp fall day.
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.
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.
How To Make 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 by not filling the soup to the top.
- 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.
How do I freeze leftovers?
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 let it simmer until warm throughout, stirring throughout. You can also mircowave the soup in intervals and stir inbetween.
Recipe
Sweet Potato and Pumpkin Soup
Creamy, flavorful, and full of healthy goodness, this sweet potato and pumpkin soup comes together easily in a few simple steps. All you need are a handful of simple ingredients and you'll have this soup ready in no time. It's the perfect cozy soup on a crisp fall day.
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RateServings: 5
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.
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Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 453mg | Fiber: 6g | Sugar: 12g
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