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.

a bowl of thick pumpkin soup with sweet potatoes on a dark background with a spoon beside it.

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.

Check out more easy and quick soups: Easy 4-Ingredient Potato Soup Recipe, Chicken and Cabbage Soup, Easy Lebanese Lentil Soup, Panera Black Bean Soup, Leek and Potato Soup (No Cream), or Simple Carrot and Celery Soup.

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Recipe ingredients
How to make sweet potato and pumpkin soup?
Expert Tips
Recipe FAQs
How to serve?
More Holiday Recipes
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Recipe ingredients

listed ingredients for making pumpkin soup with sweet potatoes and coconut milk.

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.
- Try our Roast Pumpkin and Feta Pizza, the Pumpkin Pie with Graham Crust, or make some easy PumpkinPuree Muffins.
Sweet potatoes:
- I always use orange-fleshed ones.
- Please don’t confuse them with yams.
- Make some Air Fryer Baked Sweet Potatoes, Loaded Sweet Potato Fries, 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. If you like coconut, make these Coconut Balls, too.
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).

halve, deseeded and chopped hokkaido on a cutting board.

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

collage of two images of chopping onions and garlic on a cutting board.

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).

collage of two pictures of sauteing onions and then pumpkin and sweet potatoes in a pot.

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).

collage of two pictures of cooking and then blending pumpkin soup.

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. ½ 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 FAQs

Can I use canned pumpkin puree to make soup?

Yes, one can of about 15 oz/ 425 g is enough. Add it after the sweet potatoes are fully cooked.

Can I cook the pumpkin and sweet potato soup in advance?

Let it come to room temperature, then refrigerate it.
Reheat it before serving on the stovetop. It might look thicker now, but it will loosen once warm. If you still think it’s too thick, add a splash of broth or nut milk (or any other milk).

How to store pumpkin soup with sweet potatoes?

Refrigerate in an airtight container for about 3-4 days.
Freeze it for up to 3 months. Defrost and reheat it before serving.

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.

creamy bowl of pumpkin and sweet potato soup with parsley and pepitas on top.

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