Creamy Sweet Potato and Pumpkin Soup

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Smooth and creamy sweet potato and pumpkin soup to lift your mood and boost your immune system. A warming, spicy soup perfect for this time of the year.

Are you craving something spicy, warming, and comforting? Try this sweet potato and pumpkin soup; it’s the perfect soup for the beginning of the fall. Thick, creamy, rich, and bursting with flavor.

And check out more soups: Easy 4-Ingredient Potato Soup Recipe, Chicken and Cabbage Soup, Easy Lebanese Lentil Soup, or Panera Black Bean Soup.

Recipe ingredients

• Pumpkin or squash:
  • The best pumpkin is Hokkaido (red Kuri squash) or butternut squash; they have the best flavor. The added bonus when using Hokkaido is that you don’t have to peel it.
  • You can use another sort but ensure it’s a flavorful one, for instance, sugar pumpkins.
  • Don’t use the huge Halloween pumpkins; they are utterly tasteless.

• Sweet potatoes:
  • I always use orange-fleshed ones.
  • Please don’t confuse them with yams.
  • Make some Air Fryer Baked Sweet Potatoes or Baked Sweet Potato Slices as well; they are comforting and delicious.

• Coconut milk: Low-fat or full-fat coconut milk. It imparts the creamy pumpkin and sweet potato soup its typical flavor. However, if you don’t have it or don’t like it, you can replace it with almond or another nut milk or heavy cream.

• Oil or coconut oil

• Vegetable stock or broth. Chicken broth is also delicious if you don’t care about making vegan soup.

• Spices: Ginger, ground cumin and coriander, a few gratings of nutmeg, red chili flakes (or cayenne pepper to taste), sea or Kosher salt, and ground black pepper.
  • A little soy sauce and one or two tablespoons of freshly squeezed lemon juice to lift the flavor.

How to make sweet potato and pumpkin soup?

Prepare all the vegetables:

• Halve and deseed the pumpkin. If using anything else but Hokkaido, peel it. Cut it into cubes (1).

• Peel and cube the sweet potatoes.
• Peel and chop the onion, garlic, and ginger (2,3).

• Saute: Heat the olive oil in a large soup pot. Cook the onions for about 3 minutes on medium heat. They should become translucent (4).
• Add garlic, ginger, and spices and stir shortly.
• Add the vegetable cubes and stir for a couple of minutes (5).

• Add the veggie stock and the coconut milk (6). Bring to a boil, and simmer, covered, and on low heat for 15-20 minutes or until the vegetables are soft.
• Blend the soup with an immersion blender (7) (See Expert Tips).

• Roast the pepitas or pumpkin seeds (if not already roasted) in a dry pan for 2-3 minutes or until golden and fragrant (8).

• Adjust the taste of the sweet potato pumpkin soup with salt, pepper, soy sauce, and lemon juice.
• Serve with roasted pumpkin seeds or pepitas, sprinkled with fresh chopped herbs, and if you remembered to save some – a drizzle of coconut milk.

Expert Tips

I recommend an immersion blender for blending the soup.

How to blend the soup in a blender?

• You can blend the soup in a blender, but you have to be careful, as always, when blending hot liquids; an exploding blender can cause severe burns and damage.
• Let the soup cool slightly. Otherwise, it might cause an explosion.
• Blend the soup in batches; the blender should only be half full.
• Place a folded kitchen towel on top of the kitchen gadget and hold it in place with the hand.
• Increase the speed gradually.
• Transfer the creamy soup to the pot and repeat with the next batch.

Make a thinner soup:

• You can add some extra vegetable broth or coconut milk to give it the desired consistency. 1/2 cup to 1 cup of the broth should be fine but use as much as you find necessary.
• Don’t thin the soup with plain water; it will lose much of its flavor.

Recipe FAQ

How to serve?

• Serve the sweet potato and pumpkin soup immediately or reheat it.

• You can serve as a first course at a dinner party or festive meal; it’s the perfect soup for Thanksgiving or Christmas dinner. Serve the Thanksgiving Chicken Recipe (with Gravy) as the main dish.

• Or you can serve it as a main dish any time of the week. In this case, I always serve it with crusty bread. Try it with this Soda Bread without Buttermilk, for instance.
• To make it a complete meal, serve a salad before or after the soup.

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