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Easy Pumpkin + Sweet Potato Soup

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This creamy, cozy, and healthy pumpkin and sweet potato soup is the ultimate fall comfort food. Ready in under 40 minutes, it’s naturally gluten-free, vegetarian, and packed with flavor. Perfect for weeknight dinners or meal prep!

Ingredients

Scale

  • 3 cups pumpkin, peeled & cubed (or 1 can pumpkin purée)

  • 2 medium sweet potatoes, peeled & cubed

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 3 cups vegetable broth

  • 1 cup coconut milk (optional for creaminess)

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ¼ tsp ground cinnamon

  • Salt & black pepper to taste

  • Optional toppings: pumpkin seeds, fresh herbs, cream drizzle

Instructions

  • Preheat oven to 400°F (200°C). Toss pumpkin and sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until tender.

  • Heat olive oil in a pot. Add onion; sauté 3-4 minutes. Stir in garlic and spices; cook for 1 minute.

  • Add roasted vegetables and vegetable broth. Bring to a boil, then simmer for 15 minutes.

  • Blend until smooth using an immersion blender or countertop blender. Stir in coconut milk if using.

  • Adjust seasoning and serve hot with your favorite toppings.

Nutrition

Find it online: https://sizzlediary.com/easy-pumpkin-sweet-potato-soup/