Hey y’all! If you’re looking for a bowlful of cozy comfort, you can’t go wrong with this Pumpkin and Sweet Potato Soup. It’s creamy, velvety, and bursting with roasted autumn flavors—making it ideal for chilly evenings, holiday gatherings, or a wholesome weeknight dinner. Whether you’re relaxing solo or feeding a crowd, this Soup will warm hearts and tummies alike. Let’s get cooking!

Why You’ll Love This

Rich and creamy texture that’s naturally silky-smooth.
Packed with vitamins and nutrients from wholesome veggies.
Easy to make ahead and perfect for meal prep.
Adaptable to vegan, vegetarian, or dairy-free diets.
Perfect for cozy meals, dinner parties, or holiday starters.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 1/2 cups Pumpkin puree (canned or homemade)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 medium carrot, peeled and sliced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon sea salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Fresh herbs, Pumpkin seeds, or a drizzle of cream for serving (optional)

Directions

Prep and Sauté the Aromatics

Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 1 minute more.

Add the Veggies and Simmer

Add the cubed sweet potatoes, carrot, and pumpkin puree to the pot.
Pour in the vegetable broth, then sprinkle in cumin, cinnamon, nutmeg, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer. Cover and cook for 20-25 minutes, until the sweet potatoes and carrots are fork-tender.

Blend to Creamy Perfection

Use an immersion blender to puree the soup in the pot until it’s smooth and velvety. (Alternatively, carefully transfer soup in batches to a blender and puree until smooth. Return to the pot.)
If desired, stir in the heavy cream or coconut milk. Warm through for 2-3 minutes.
Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh herbs, pumpkin seeds, or a swirl of cream.

Notes

Roast the sweet potatoes ahead of time for deeper flavor—simply bake at 400°F (200°C) for 25-30 minutes until golden.
If you love spice, add a pinch of cayenne pepper or a splash of hot sauce before blending.
For a richer soup, use coconut milk instead of cream for a subtle sweetness and dairy-free option.

Variations

Spicy Kick: Add 1/2 teaspoon chili flakes or a diced jalapeño with the onion.
Thai-Inspired: Stir in a tablespoon of red curry paste and finish with coconut milk and fresh cilantro.
Extra Protein: Add cooked chickpeas or shredded rotisserie chicken just before serving.

Required Equipment

Large Dutch oven or soup pot
Immersion blender or countertop blender
Chef’s knife and cutting board
Ladle

Storage Instructions

Let the soup cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally.

Suggested Pairings & Serving Recommendations

Serve with crusty artisan bread, garlic toast, or homemade croutons.
Top with a dollop of plain yogurt, crème fraîche, or coconut cream for extra richness.
Add a crisp green salad for a refreshing contrast.

Pro Tips

Always blend the soup in small batches if using a blender to prevent splatters.
For an ultra-smooth soup, strain through a fine mesh sieve before serving.
Don’t skip the garnish—a sprinkle of pumpkin seeds or herbs adds color and crunch!

FAQ

Can I use fresh pumpkin instead of canned?: Absolutely! Just roast and puree fresh pumpkin—you’ll need about 2 1/2 cups for this recipe.
Is this recipe suitable for vegans?: Yes, simply use vegetable broth and coconut milk for creamy richness instead of dairy.
Can I make this soup ahead of time?: You bet! It actually tastes even better the next day as flavors meld—just store in the fridge and reheat gently.