There’s nothing cozier than a warm bowl of pumpkin and sweet potato soup on a crisp autumn day. This creamy, velvety soup blends the natural sweetness of pumpkin with the earthy richness of sweet potatoes, creating a comforting dish that feels like fall in every spoonful. Whether you’re making it as a starter for a holiday dinner or meal-prepping for the week, this recipe is simple, nourishing, and bursting with flavor. No wonder pumpkin and sweet potato soup is trending—it’s a seasonal classic that combines nutrition with comfort food appeal.
Why You’ll Love This Pumpkin and Sweet Potato Soup Recipe
- Easy to make: Simple steps and pantry-friendly ingredients.
- Healthy and filling: Packed with fiber, vitamins, and natural sweetness.
- Versatile: Perfect as a starter, side, or light main dish.
- Seasonal comfort: Ideal for fall and winter, bringing cozy vibes to your table.
- Family-friendly: A smooth, creamy texture kids and adults will both enjoy.
Ingredients Needed for Perfect Pumpkin and Sweet Potato Soup
- Pumpkin – Adds sweetness and a creamy base when blended.
- Sweet Potatoes – Bring earthy depth and natural starch for thickness.
- Onion & Garlic – Essential aromatics that enhance flavor and richness.
- Vegetable Broth – Provides a savory balance to the natural sweetness.
- Fresh Herbs (like sage or thyme) – Infuse warmth and earthy fragrance.
- Cream or Coconut Milk – For silky texture and a luxurious finish.
Step-by-Step Instructions to Make Pumpkin and Sweet Potato Soup
- Prep the veggies – Peel and cube pumpkin and sweet potatoes. Chop onion and garlic.
- Sauté aromatics – Heat oil in a large pot, add onion and garlic, and cook until fragrant.
- Add vegetables – Stir in pumpkin and sweet potato chunks. Cook for a few minutes to enhance flavor.
- Pour in broth – Cover the vegetables with broth and bring to a boil. Reduce heat and simmer until tender.
- Blend the soup – Use an immersion blender (or transfer to a blender) until smooth and creamy.
- Finish with cream – Stir in cream or coconut milk for extra richness.
- Season and serve – Add salt, pepper, and garnish with fresh herbs, a drizzle of cream, or toasted pumpkin seeds.
Expert Tip: For extra depth, roast the pumpkin and sweet potatoes before adding them to the soup.
Recipe Tips & Variations
- Make it spicy: Add chili flakes, curry powder, or a dash of cayenne.
- Make it vegan: Use coconut milk instead of cream.
- Boost nutrition: Add carrots or butternut squash for more variety.
- Garnish creatively: Top with crispy sage leaves, pumpkin seeds, or a swirl of Greek yogurt.
How to Store & Reheat
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Place in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stove over medium heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
Similar Recipes You’ll Love
If you enjoyed this cozy pumpkin and sweet potato soup, you’ll love trying more pumpkin-inspired dishes! Warm up your kitchen with the classic Libby’s Pumpkin Pie Recipe for a timeless dessert, bake a batch of fluffy Pumpkin Muffins perfect for breakfast or snacking, or learn how to make homemade Pumpkin Purée to use in all your favorite fall recipes.
Frequently Asked Questions (FAQ)
Can I make pumpkin and sweet potato soup ahead of time?
Yes! It actually tastes even better the next day as the flavors meld together.
Can I use canned pumpkin instead of fresh?
Absolutely. Canned pumpkin works well and saves prep time—just make sure it’s pure pumpkin, not pumpkin pie filling.
What’s the best way to make it creamy without dairy?
Coconut milk is the perfect alternative, adding creaminess and a hint of natural sweetness.
This pumpkin and sweet potato soup is the perfect cozy dish for chilly days. Creamy, nourishing, and full of seasonal flavor, it’s a recipe you’ll come back to again and again. Give it a try, share it with loved ones, and let me know how you enjoyed it—I’d love to hear your twist on this fall favorite!
Pumpkin and Sweet Potato Soup
Ingredients
- 2 cups pumpkin peeled and cubed
- 2 cups sweet potatoes peeled and cubed
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp ground nutmeg optional
- ½ cup heavy cream or coconut milk
- Fresh sage or thyme for garnish
- Toasted pumpkin seeds for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Stir in pumpkin and sweet potatoes. Cook for 5 minutes.
- Pour in vegetable broth, season with salt, pepper, and nutmeg.
- Bring to a boil, then reduce to simmer for 20–25 minutes until tender.
- Blend with an immersion blender (or carefully transfer to a blender) until smooth.
- Stir in cream or coconut milk. Adjust seasoning.
- Serve hot, garnished with fresh herbs and pumpkin seeds.