Sweet Potato and Pumpkin Soup is like getting a warm cozy hug on a crisp fall evening. You will dream about this creamy pumpkin soup.
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This Pumpkin and Sweet Potato Soup could not be easier, no need to chop up or roast any veggies or use a blender. With just a few simple base ingredients and spices, you can have this soup ready and on the table in less than a half of an hour.
For more sweet and savory pumpkin recipe perfect for fall, check out these collection of pumpkin treats. And, if you want to know how to perfectly roast sweet potatoes, check out this Roasted Sweet Potatoes recipe.
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What We Love About This Recipe
This soup is so healthy, to find out benefits of this superfood check out these stats
- 25 Minute Soup: Make this warm and cozy soup in less than 25 minutes.
- Easy Ingredients: You only need a few simple base ingredients and seasonings to make sweet potato and pumpkin soup.
- Adaptable: Easily make this recipe dairy-free or vegan.
Ingredient Notes for the Healthy Pumpkin Soups
- Canned Pumpkin Puree
- Chicken Broth
- Kosher Salt
- Black Pepper
- Garlic Powder
- Ginger
- Heavy Cream
- Onion Powder
Equipment Needed for Sweet Potato Pumpkin Soup
- Large Saucepan
- Measuring Cups and Spoons
- Wooden Spoon
- Soup Bowls
How to Make Pumpkin and Sweet Potato Soup
These are the basic steps for making Sweet Potato and Pumpkin Soup. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE THE SOUP
In a large pot over medium-high heat add pumpkin puree, chicken broth, and spices. Stir occasionally until the soup begins to boil. Reduce the heat and allow to simmer for additional 15 minutes.
STEP 2: ADD HEAVY CREAM
Turn off the stove and remove pan from heat then add heavy cream. You can also add more salt and pepper to taste.
STEP 3: POUR INTO BOWLS
Now use a ladle to scoop the soup into bowls. Garnish with a drizzle of heavy cream or olive oil, pepitas (roasted pumpkin seeds), fresh basil, and red pepper flakes. Serve and enjoy!
Prep and Storage Tips for Pumpkin and Sweet Potato Soup
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time follow the steps as usual and store in an airtight container in the fridge. Or read the expert tips below and make this soup recipe in the morning in a slow cooker.
HOW TO STORE THIS RECIPE
Store leftover sweet potato and pumpkin soup in an airtight container in the fridge.
HOW TO FREEZE THIS RECIPE
Freeze soup in an airtight freezer safe container in the freezer for 2-3 months.
HOW TO REHEAT THIS RECIPE
Reheat in a sauce pan over low medium heat to prevent the heavy cream from curdling. I do not recommend heating this up in the microwave for that reason.
Frequently Asked Questions
To make this recipe dairy free add coconut milk in place of heavy cream. To make this a vegan soup, use coconut milk and vegetable broth.
This soup recipe is super easy and skips the step of using a food processor, regular or immersion blender, no need to blend this soup.
This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally.
There are 179 calories in each serving of sweet potato pumpkin soup.
Vegetable broth will work just as well as chicken broth in this recipe.
Expert Tips for Making This Recipe
- Slower Cooker: Even though this is a quick recipe, this soup can be made in the slow cooker. Simply add all of the ingredients except the heavy cream to a slow cooker. Cook on low for 4-5 hours, or high for 2-3 hours. Stir in the heavy cream just before serving.
- Reheating: Use a lower heat setting when reheating any sweet potato and pumpkin soup leftovers to prevent the heavy cream in the soup from curdling.
- Spices for Depth: to add more flavor depth this is pumpkin soup add a tad of cinnamon, allspice, and nutmeg.
- Veggies: If you want to pack in more vegetables, you can add veggies like spinach, kale, white beans, or chickpeas to the soup.
What to Serve with Pumpkin Sweet Potato Soup
- Garlic Herb Rolls
- Kale Chips
- Bacon Avocado Grilled Cheese
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Sweet Potato and Pumpkin Soup
Equipment
- Soup Bowls
Ingredients
- 15 oz pumpkin puree
- 2 cups cubed sweet potatoes, peeled and cut into 1 inch cubes
- 1 medium onion, diced
- 4 cups chicken broth
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ginger
- ⅛ teaspoon onion powder
- ½ cup heavy cream
- Garnish: finely chopped fresh basil, red pepper flakes, roasted and salted pepitas
Instructions
- In a large saucepan over medium-high heat, add pumpkin puree, sweet potato cubes, diced onion, chicken broth and spices. Stir occasionally and cook until soup begins to boil.
- Reduce the heat and allow the soup to simmer for 20-25 minutes or until the sweet potatoes are fork tender.
- Turn off the heat and pour in heavy cream. Stir to incorporate. Add additional salt and pepper to taste.
- Use an immersion blender, food processor or regular blender to puree the soup to your desired consistency.
- Pour into bowls and garnish with finely chopped fresh basil, red pepper flakes and/or roasted and salted pepitas if desired.
Expert Tips
- Slower Cooker: Even though this is a quick recipe, this soup can be made in the slow cooker. Simply add all of the ingredients except the heavy cream to a slow cooker. Cook on low for 4-5 hours, or high for 2-3 hours. Stir in the heavy cream just before serving.
- Reheating: Use a lower heat setting when reheating any sweet potato and pumpkin soup leftovers to prevent the heavy cream in the soup from curdling.
- Spices for Depth: to add more flavor depth this is pumpkin soup add a tad of cinnamon, allspice, and nutmeg.
- Veggies: If you want to pack in more vegetables, you can add veggies like spinach, kale, white beans, or chickpeas to the soup.