Warm your soul with this delicious pumpkin and sweet potato soup that can be ready in under 30 minutes. This savory soup is made with real pumpkin, vegetable stock, and spices. The soup is perfect to enjoy in cold weather, making it a must-try comfort food.
Warm up with this creamy pumpkin and sweet potato soup
If you want to indulge in some comfort food during the fall season, or any time of the year, there’s nothing like a bowl of delicious pumpkin and sweet potato soup.
The combination of the two creates a creamy and satisfying texture that will keep you warm and cozy.
Not only is it a treat to your taste buds, but it’s also healthy and easy to make. It provides you with a good dose of beta-carotene, fiber, and vitamins. So why not make this pumpkin and sweet potato soup, and try this bowl of fall goodness next time you fancy a comfort soup?
You can serve it with a piece of crusty bread or crackers for a hearty meal. Or have it as is for a starter at a dinner party. It’s guaranteed to brighten your day!
Although this recipe is totally vegetarian, you can make it vegan by making it dairy-free and replacing heavy cream with any vegan milk of your choice. I’d say coconut milk or almond milk is one good option.
And I’m sure you will love this recipe because this smooth and creamy soup is so easy to make. And you can make a batch and store this soup for those days when you are too busy to cook.
Ingredients for the soup
This easy pumpkin soup is made with fresh pumpkin, sweet potato, fresh ginger, onion, olive oil, paprika powder, vegetable broth, black pepper, salt, mixed dried herbs, and cream.
For the latter, you can use single cream or heavy cream. And if you want to make it dairy-free pumpkin soup, you can opt for this cream and add full-fat coconut milk instead.
As for the pumpkin, the best choice is to use fresh ones to make this soup, But I appreciate that it may not be easy to get it when it is out of the season. In that case, you can use the canned pumpkin instead.
If you are using canned pumpkin puree, you may want to reduce the stock so that your soup will not be too thin or runny.
When it comes to vegetable broth, you can use homemade stock, store-bought vegetable broth, vegetable stock powder, or stock cubes. Just make sure the amount of water/ liquid is the same amount of stock referred to in the recipe.
And I love the idea of adding some roasted pumpkin seeds or nuts over the soup just before serving after you drizzle some cream or coconut milk. I’d say enjoying the soup with coconut cream is also a good option to make this pumpkin soup even more delicious.
How to make the perfect pumpkin soup
You can check the full recipe in the recipe card below, and don’t forget to bookmark it so you can get back to it easily.
But I can tell you that this recipe is super easy to make. And it can be ready in under 30 minutes.
First, heat the oil in a cooking pan, and add the chopped onion and freshly grated ginger until they are softened.
Then add black pepper, salt, and paprika powder. Continue cooking for a minute or two until it releases an aroma before adding diced sweet potato and pumpkin. Stir fry for about 2-3 minutes or until the pumpkin and sweet potato chunks are slightly translucent and coated with spices.
Pour the vegetable stock into the pan and add the mixed herbs. Now, you can put the lid on, and cook the soup at moderately high heat and bring it to a boil.
Once it reaches boiling point, lower the heat and let it simmer until everything is softened.
You can turn off the heat and allow the coup to cool completely or slightly before you blitz it with an immersion blender until you get a smooth and thick soup. Taste the soup to check if all the flavoring is there.
While you’re waiting for the soup to cool down, you can roast some pumpkin seeds or nuts in a small frying pan. Cashew nuts, almonds, or Brazil nuts are some options that I often use. They give a tasty crunch to the creamy soup.
You can make this recipe in an instant pot as well. Just use the sautee function to cook the onion, ginger, and veggies. Once you add the stock in, use the pressure cooker function for about 6-7 minutes and turn it off. You can let the steam vent out naturally or use the vent button. Then blitz the soup with a blender once it is cooled down.
Similarly, you can cook the soup in a slow cooker or the slow cooking function in an instant pot. It takes approximately 4 hours on high heat and 6 hours on low heat to cook this soup in a slow cooker.
What to serve with the soup
The soup is perfect to enjoy with any crusty bread as a light meal. But this spiced pumpkin soup makes a good starter choice before dinner.
If you like pumpkin, then you’ll love this fall soup recipe. So keep this recipe among those healthy recipes you have.
How to store
Once the blended soup is ready, let it cool completely and keep this soup in an airtight container and store it in the refrigerator. It stays well for about a week.
But your soup can be frozen too. Just make sure you reheat it well to the boiling point before you have it. And once the soup is thawed, you must consume it within a few days and do not refreeze it.
More sweet potato recipes
Thank you for checking this pumpkin and sweet potato soup recipe. Please try it and let me know what you think about it. I really appreciate it.
Before you go, you may want to check other sweet potato recipes that you may love.
- Microwave sweet potato gratin.
- Rujak Serut: Indonesian sweet potato slaw with tamarind.
- Kolak Biji Salak: sweet potato balls.
Take care and all the best.
Pumpkin and sweet potato soup recipe
- Cooking pan
- Wooden spoon
- Handheld blender, or
- Immersion blender
- 6 ounces pumpkin.
- 5 ounces sweet potatoes
- 1 small onion
- 1 tablespoon olive oil
- 2 cups vegetable stock
- 1 teaspoon paprika powder
- ½ inch ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup single cream/ whipping cream
- ½ teaspoon mixed dried herbs I use Italian mixed herbs.
- ¼ cup cashew nuts optional.
- A handful pumpkin seeds optional.
- Peel and cut the pumpkin and sweet potatoes into cubes or chunks. Set aside.
- Peel and chop the onion, and grate the ginger.
- Heat the oil in a cooking pan and fry the chopped onion and ginger until they are softened, and look translucent.
- Add in the black pepper, salt, and paprika powder. Stir well and continue frying for about a minute until the spices release an aroma.
- Add the pumpkin and sweet potatoes to the onion mixture. Stir until all everything is coated with spices. Let it cook for about 2-3 minutes. You can put the lid on if you like.
- Pour the vegetable stock into the pan, and add the mixed herbs. Stir again, then put the lid on to cook until the vegetables are soft.
- Once the vegetables are softened, you can turn the heat off and allow the soup to cool down a little bit before blending the soup. You can use an immersion blender, or a handheld blender to blend the soup until you get a smooth texture. Here, you can add half of the chopped cashew nuts if you like.
- In the meantime, roast the pumpkin seeds and cashew nuts in a pan until they are light brown. Roughly chop them and set them aside.
- Ladle the savory soup into bowls, drizzle the soup with single cream, coconut milk, or coconut cream, and sprinkle the roasted pumpkin seeds and nuts.
- I often sprinkle some dried red chili flakes too.
- Your vegetable broth can make a huge difference in the taste of your soup. So make sure you choose the good quality one with the most flavor you enjoy.
- If you do not have ready-made vegetable stock, you can substitute it with vegetable stock powder. Mix it with water according to its instruction to get the amount you need for this recipe.
- Adding the nuts is optional. You can omit it altogether if you prefer to. However, the nuts give extra texture and savory to the soup. Besides cashew nuts, I find almonds, Brazil nuts and hazelnuts are good options.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.