Are you looking for a cozy and easy fall recipe? This Pumpkin & Sweet Potato Soup is perfect for chilly days. With just a few ingredients, you can whip up a warm and comforting meal in no time. It’s hearty, healthy, and full of rich fall flavors like pumpkin and sweet potatoes.
Pumpkin & Sweet Potato Soup Recipe
It’s soup season, and I’m so excited! I can start making my favorite chicken noodle soup or my beef soup that’s been a family favorite for years. Today I am adding another one to the list. This Pumpkin & Sweet Potato Soup Recipe is a blend of creamy sweet potatoes and earthy pumpkin, creating a rich and velvety soup that you’ll crave week after week.
Why You’ll Love This Soup:
Hearty and filling: Both pumpkin and sweet potatoes are rich in fiber and nutrients, making this a satisfying meal.
One-pot simplicity: Everything is cooked in one pot, which makes cleanup a breeze!
Perfect for fall: This savory pumpkin soup is packed with warm flavors, making it an ideal dish for autumn.
Healthy comfort food: This recipe is naturally vegetarian and can easily be made vegan using coconut milk instead of cream.
It’s time to cozy up with a comforting bowl of soup, and this savory soup will hit the spot.
One of the things I love most about this soup is the delicious flavor that comes from the roasted vegetables. You can indeed use pumpkin puree from a can, but using roasted pumpkins makes this soup very special for the hint of flavors that the tomatoes and sweet potatoes give as well.
Ingredients:
Pumpkin and sweet potatoes are the stars of this recipe. However, this soup is so much more in flavor. This soup is a combo of well-balanced flavors.
Pumpkin: I prefer using fresh sugar pie pumpkin, but pumpkin puree can also be used. I advise against using Jack-o-lantern-style pumpkins as they are tough and have little flavor. Sugar pie pumpkins are usually available in the produce section of most grocery stores during the fall and winter.
Sweet potatoes
Red pepper
Tomatoes
Onion. I used yellow onion, but white or red works as well.
Garlic
Spices: I added paprika, cinnamon, and nutmeg. All of them add a touch of heat and spice, which compliments the soup well.
Vegetable Stock: You can substitute for chicken stock if is preferred
Oil. I use avocado oil or olive oil
Heavy cream adds creaminess to the soup. Vegan substitute: coconut cream.
Pumpkin Seeds (optional)
How to Make This Pumpkin & Sweet Potato Soup:
Prepare and roast the veggies
-
- Wash and peel the sweet potato and the pumpkin. Scoop out the pumpkin seeds, then chop them into rough chunks.
- Peel and chop the onion and garlic. You can also roast the garlic whole and then squeeze it into the blender. It’s up to you!
- Roughly chop tomatoes and red pepper. Arrange the chopped veggies in a baking dish or sheet pan in a single layer.
- Sprinkle it with olive oil (2 Tbsp.), add paprika, nutmeg, and cinnamon, and season generously with salt and pepper. Toss until you mixed well.
- Preheat the oven and bake them at 350 Fahrenheit. Bake for 40-50 minutes until the veggies are soft and fork-tender and the edges are slightly caramelized.
Blend it
- Using your blender, add all the roasted veggies. Blend it until creamy. Always make sure that, according to the manufacturer of your blender, you should avoid hot liquid. If that is the case, just wait a bit to cool it down before blending. Safety first!
- Purée until smooth and transfer to a large pot. Place the pot on the stove and add vegetable stock (or chicken stock).
- Cover the pot with a lid and cook on medium heat for 5-10 minutes, stirring regularly. taste for salt and pepper or any other spices you desire to add. I kept it simple as is, and the soup shines. But if you want, you can add some more nutmeg and cinnamon.
- If the soup is too thick, add more stock as needed until the desired consistency is reached. And voila! You will end up with a smooth, thick, delicious-looking pumpkin sweet potato soup!
Garnish & Serve
To make this soup extra spectacular, I drizzled some cream and topped it with some pumpkin seeds. They go perfectly together with this creamy pumpkin and sweet potato soup. The soup pairs perfectly with a piece of toasted cheesy bread.
How to store it?
Store it in a fridge for 4-5 days. This roasted pumpkin sweet potato soup is freezer-friendly.
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Pumpkin & Sweet Potato Soup Recipe
Ingredients
- 1 medium sugar pumpkin
- 1-2 large sweet potatoes
- 1 large red bell pepper
- 3-4 Roma tomatoes
- 1 medium onion. I used yellow onion but white or red works as well.
- 1 whole garlic bulb
- Spices: I added paprika cinnamon, and nutmeg. All of them add a touch of heat and spice, which compliments the soup well.
- 1 cup vegetable Stock: You can substitute for chicken stock if is preferred
- Extra virgin olive oil; for drizzling
- ⅓ cup heavy cream adds creaminess to the soup. Vegan substitute: coconut cream.
- Pumpkin Seeds optional
Instructions
Prepare and roast the veggies
- Wash and peel the sweet potato and the pumpkin. Scoop out the pumpkin seeds, then chop them into rough chunks.
- Peel and chop the onion and garlic. You can also roast the garlic whole and then squeeze it into the blender. It’s up to you!
- Roughly chop tomatoes and red pepper. Arrange the chopped veggies in a baking dish or sheet pan in a single layer.
- Sprinkle it with olive oil (2 Tbsp.), add paprika, nutmeg, and cinnamon, and season generously with salt and pepper. Toss until you mixed well.
- Preheat the oven and bake them at 350 Fahrenheit. Bake for 40-50 minutes until the veggies are soft and fork-tender and the edges are slightly caramelized.
Blend it
- Using your blender, add all the roasted veggies. Blend it until creamy. Always make sure that, according to the manufacturer of your blender, you should avoid hot liquid. If that is the case, just wait a bit to cool it down before blending. Safety first!
- Purée until smooth and transfer to a large pot. Place the pot on the stove and add vegetable stock (or chicken stock) and heavy cream.
- Cover the pot with a lid and cook on medium heat for 5-10 minutes, stirring regularly. taste for salt and pepper or any other spices you desire to add. I kept it simple as is, and the soup shines. But if you want, you can add some more nutmeg and cinnamon.
- If the soup is too thick, add more stock as needed until the desired consistency is reached. And voila! You will end up with a smooth, thick, delicious-looking pumpkin sweet potato soup!
Garnish & Serve
- To make this soup extra spectacular, I drizzled some cream and topped it with some pumpkin seeds. They go perfectly together with this creamy pumpkin and sweet potato soup. The soup pairs perfectly with a piece of toasted cheesy bread.
Nutrition
More Comfort Food
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
