Easy Pumpkin + Sweet Potato Soup

There’s nothing better than a warm, creamy bowl of soup on a chilly day, and this easy pumpkin and sweet potato soup is exactly what your fall evenings need. Ready in just 40 minutes, this recipe combines the natural sweetness of roasted pumpkin and sweet potatoes with aromatic spices for a silky-smooth, comforting dish. Whether you’re looking for a healthy weeknight dinner, a cozy weekend lunch, or a starter for a holiday feast, this recipe delivers big flavor with minimal effort.

The best part? You don’t need fancy ingredients or complicated techniques. With just a few pantry staples, fresh vegetables, and a blender, you can whip up this creamy pumpkin and sweet potato soup in one pot. It’s naturally gluten-free, vegetarian, and can easily be made vegan. Plus, it’s freezer-friendly, so you can make a big batch and enjoy it all season long.

This soup is the ultimate combination of comfort food and nutrition, making it perfect for the whole family. Packed with vitamins, antioxidants, and fiber, it tastes indulgent while keeping things light and healthy. Get ready to cozy up with a bowl of this golden goodness—you’re going to love it.

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What Makes This Pumpkin + Sweet Potato Soup Special?

• Quick & Easy – Ready in under 40 minutes with simple steps anyone can follow.

• Super Creamy Texture – Achieved without heavy cream by blending roasted pumpkin and sweet potatoes.

• Healthy & Nutritious – Rich in vitamins A, C, and fiber while being naturally gluten-free and vegetarian.

• Customizable Flavors – You can make it spicy, smoky, or slightly sweet depending on your taste.

• One-Pot Wonder – Less cleanup, more flavor! Everything comes together in a single pot for easy cooking.

If you’ve been craving a cozy fall recipe that’s both nourishing and satisfying, this soup checks every box. It’s beginner-friendly yet tastes like something you’d get at a restaurant.

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Ingredient Notes

• Pumpkin – Use fresh sugar pumpkin or kabocha for the best flavor. Canned pumpkin works too if you’re short on time.

• Sweet Potatoes – They add natural sweetness and creaminess. Swap with butternut squash if needed.

• Onion & Garlic – Build a rich flavor base. Shallots work as a milder alternative.

• Vegetable Broth – Use low-sodium broth to control saltiness. Chicken broth works too if you’re not vegetarian.

• Coconut Milk (optional) – Adds extra creaminess and a subtle tropical hint. Substitute with heavy cream or oat milk.

• Spices – Ground cumin, cinnamon, and smoked paprika elevate the flavor. Feel free to add curry powder for a twist.

• Olive Oil – For roasting and sautéing. Butter works too for a richer taste.

• Toppings – Pumpkin seeds, fresh herbs, or a drizzle of coconut milk make it extra special.

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How To Make Easy Pumpkin + Sweet Potato Soup

1. Roast the Vegetables

   • Preheat oven to 400°F (200°C).

   • Toss chopped pumpkin and sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until soft and slightly caramelized. (Tip: Roasting adds depth of flavor, but you can skip this step if short on time.)

2. Sauté the Aromatics

   • In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Stir in minced garlic and spices; cook for 1 minute until fragrant.

3. Simmer Everything

   • Add roasted vegetables and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until flavors meld together.

4. Blend Until Creamy

   • Use an immersion blender directly in the pot or carefully transfer to a blender. Blend until smooth and silky. (Tip: Add coconut milk at this stage for extra creaminess.)

5. Taste and Adjust

   • Season with more salt, pepper, or spices to taste. Serve hot, topped with pumpkin seeds, fresh parsley, or a swirl of cream.

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Storage Options

• Room Temperature: Let soup cool for up to 2 hours before refrigerating.

• Refrigeration: Store in an airtight container for up to 5 days.

• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge.

• Reheating: Warm gently on the stove over low heat or microwave in 1-minute intervals.

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Variations and Substitutions

• Curried Version – Add 1 tablespoon curry powder and garnish with fresh cilantro.

• Spicy Kick – Stir in ½ teaspoon chili flakes or sriracha.

• Smoky Twist – Use smoked paprika and a dash of liquid smoke.

• Dairy-Free – Stick with coconut milk or oat milk for a vegan-friendly option.

• Protein Boost – Blend in a cup of cooked red lentils for extra plant-based protein.

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Frequently Asked Questions

Can I use canned pumpkin instead of fresh?
Yes! Use one 15-ounce can of pure pumpkin purée.

How do I make the soup thicker?
Reduce the broth slightly or blend in more sweet potatoes.

Can I make it ahead of time?
Absolutely. This soup reheats beautifully and even tastes better the next day.

Can I skip roasting the veggies?
Yes, but roasting brings out deeper sweetness. If skipping, simmer a bit longer.

Is this recipe freezer-friendly?
Yes! Freeze in individual portions for quick meals later.

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Conclusion

This easy pumpkin and sweet potato soup is the perfect blend of cozy, creamy, and nutritious. Whether you’re making it for a quick weeknight dinner, prepping ahead for busy days, or looking for a comforting fall dish, this recipe will quickly become a favorite. Try it once, and you’ll be hooked—don’t forget to share your bowl of golden goodness with friends and family!

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