Pumpkin and Sweet Potato Soup
This creamy pumpkin and sweet potato soup blends roasted pumpkin, sweet potatoes, and warm spices into a velvety fall-inspired dish. Comforting, healthy, and easy to make—perfect for cozy nights.
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.
Notes
Roast pumpkin and sweet potatoes before adding for richer flavor.
Use coconut milk for a dairy-free, vegan option.
Add a pinch of cayenne or curry powder for extra warmth.
Nutrition
Calories: 220kcal
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