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This cozy and nourishing sweet potato pumpkin soup is perfectly thick and creamy, sweet and savory, warmly spiced, and tastes like fall in a bowl!
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Why You’ll Love This Easy Fall Soup Recipe
I’ve already shared recipes for roasted pumpkin soup and sweet potato delicata squash soup. Now, it’s time for this easy sweet potato pumpkin soup made with simple ingredients and seasonal flavors for a cozy, satisfying fall meal.
In this recipe, canned pumpkin and sweet potato are combined with warm spices like cinnamon and nutmeg, a little plant-based milk, and optional maple syrup or brown sugar. It’s simmered and blended until smooth for a creamy, flavor-packed soup packed with vitamins, minerals, antioxidants, and fiber.
It’s perfect for cozy weeknight dinners, fancy dinner parties, and Thanksgiving events. You might also enjoy butternut squash apple soup or this lentil and sweet potato soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and their quantities.
Recipe Variations
- Oil-free: Use ¼ cup of broth to sauté the ingredients instead.
- Other seasonings: The easiest way to adjust the flavor profile is to swap the spices. I.e., ground cumin, smoked paprika, ginger, chili/cayenne powder, or turmeric
- Carrot/parsnip: Substitute a small amount of pumpkin/sweet potato for extra seasonal, sweet depth into this soup with carrot and parsnip
- Pear/apple: Their sweetness complements the creamy, savory-sweet soup well.
- Spinach/kale: Stir in after blending for color and nutrients.
- Acidity: A splash of vinegar or lemon juice before serving.
How to Make Pumpkin and Sweet Potato Soup
Step 1: First, finely dice the onion, dice the sweet potatoes, and mince the garlic. Meanwhile, heat the oil in a large, heavy-based Dutch oven or saucepan over medium heat. Once hot, sauté the onion for 4-5 minutes, until softened.
Step 2: Add the garlic, cumin, cinnamon, nutmeg, and black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant. Stir in the sweet potato, pumpkin puree, veg broth, and salt. Bring to a boil. Reduce to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
Step 3: Remove it from the heat and either carefully use an immersion blender in the pot OR blend it in batches in a stand blender (leave chute open for steam to escape or pause to release it occasionally!) until smooth.
Step 4: Stir in the plant-based milk and, if using, add maple syrup/brown sugar to taste. Warm over low for 2-3 minutes. Taste and adjust any of the seasonings, then serve optionally garnished with parsley and/or pumpkin seeds. Enjoy!
FAQs
Halve the pumpkin (sugar/pie pumpkin works best), remove the seeds, brush with oil, and roast cut-side down at 375°F (190°C) for 35–55 minutes until fork-tender. Finally, peel and mash. It may be thinner than canned, but it works perfectly for this soup.
Complete steps 1-3 as written, then transfer everything to the crockpot with the sweet potato, pumpkin, and vegetable broth. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. Blend, stir in plant-based milk, adjust seasonings, and enjoy.
Pro Recipe Tips
- Use canned ‘pumpkin puree’: Avoid cans labeled ‘pumpkin pie filling’, which are spiced and sweetened.
- Toast the spices until fragrant: This brings out their flavor for a deeper, more complex overall pumpkin & sweet potato soup.
- For more flavor: Optionally, roast the sweet potato (and pumpkin if using fresh) for caramelized depth.
- To adjust thickness/consistency: Adjust the amount of broth and plant-based milk. If you prefer it chunky, don’t fully blend the soup.
- Make it in advance: It tastes even better on days two and three!
Serving Suggestions
Enjoy this hearty sweet potato pumpkin soup as an appetizer, side, or main with:
- Toppings: The options are endlessly swappable, including fresh herbs (thyme, chives, or parsley), cracked black pepper, croutons, roasted pumpkin seeds (like these roasted spicy pumpkin seeds), crispy shallots, red pepper flakes, vegan coconut bacon, air fryer chickpeas, crispy baked kale chips, pomegranate seeds, a swirl of vegan yogurt/coconut cream, etc.
- Bread: Perfect for dipping! Like plain or buttered no knead bread, vegan garlic bread, vegan focaccia, jalapeno cornbread, or a vegan dinner roll.
- Salad: Like a simple leafy green side salad.
Storage Instructions
- Fridge: In an airtight container for 4-5 days.
- Freeze: In Ziplock/Stasher bags (spread flat), a silicone muffin tray, or freezer-safe containers for 3-4 months. Then, thaw in the fridge overnight.
- Reheat: In a microwave (1-2 minutes) or on the stove over medium-low heat.
More Soup Recipes
Vegan Dinners
Vegan Split Pea Soup
Vegan Dinners
Curried Carrot Soup with Noodles
Vegan Dinners
Roasted Parsnip Soup
If you tried this sweet potato pumpkin soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Sweet Potato Pumpkin Soup
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 2 medium sweet potatoes peeled and diced
- 15 ounce can pumpkin purée
- 4 cups vegetable broth
- ½ teaspoon salt plus more to taste
- 1 cup unsweetened plant-based milk
- 2 tablespoons brown sugar
- Pumpkin seeds or chopped parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes, until softened.
- Stir in the garlic, cumin, cinnamon, nutmeg, and black pepper. Cook for 1–2 minutes, stirring constantly, until the spices are fragrant.
- Add the diced sweet potatoes, pumpkin purée, vegetable broth, and salt. Stir well to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the sweet potatoes are tender.
- Remove from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer in batches to a blender and blend until creamy.
- Return the soup to the pot and stir in the plant-based milk. If using, add maple syrup or brown sugar for sweetness. Warm gently over low heat for 2–3 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with pumpkin seeds or parsley if desired.
Notes
- Toast the spices until fragrant: This brings out their flavor for a deeper, more complex overall pumpkin & sweet potato soup.
- For more flavor: Optionally, roast the sweet potato (and pumpkin if using fresh) for caramelized depth.
- To adjust thickness/consistency: Adjust the amount of broth and plant-based milk. If you prefer it chunky, don’t fully blend the soup.
- Make it in advance: It tastes even better on days two and three!
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