Pumpkin and sweet potato soup

This pumpkin soup with sweet potato is vegan, gluten-free and nutritious. Super easy to make with just a few, healthy ingredients.

Making a big batch of soup is great for meal-prep. I recommend doubling this sweet potato and pumpkin soup recipe if you want to freeze some for a later day. 

Some other warming soups to make are Sweet potato, coconut and chilli soup or this Spiced carrot and lentil soup.

Ingredients

This creamy Pumpkin and sweet potato soup is easy to make and budget friendly too. All you need are a few ingredient listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Olive oil, or a neutral oil, like avocado or sunflower oil can also be used.
• Yellow onion, peeled and chopped
• Celery, sliced 
• Pumpkin or butternut squash, peeled and cut into bite sized chunks
• Sweet potato, peeled and cut into bite sized chunks
• Garlic, peeled and chopped
• Vegetal broth, preferably an organic stock with lots of flavor. Homemade works great too!
• Spices, cumin, salt, ground black pepper, ground coriander and chili flakes (optional)
• Cilantro and cream for topping

See recipe card for quantities.

Instructions

This sweet potato pumpkin soup is really easy to make, follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.

Step 1: Add the oil, chopped onions and celery to a large pot. Cook medium heat until the onion is soft and translucent.

Step 2: Add the pumpkin or butternut squash, sweet potato, garlic and dried spices, stir well and sauté over for a few minutes until fragrant.

Step 3: Stir in the vegetal broth and bring to a boil.

Step 4: Turn down the heat to a simmer cook until the sweet potato and butternut squash is fork tender.

Step 5: Turn the heat off and blend the soup until smooth with a hand held bender.

Step 6: Serve hot with a drizzle of cream and top with some fresh cilantro, pumpkin seeds and optional chili flakes.

Hint: Tastes great with some crusty bread for dipping. One of my favourites is this Mulitseed No-Knead Dutch Oven Bread

Substitutions and Variations

This sweet potato soup recipe calls for easy pantry ingredients.

• Spicy – this soup has a little red chili flakes for just a hint of heat. To make it spicier add ½-1 teaspoon or more to taste!
• Sweet potatoes – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or carrots.
• Butternut squash – Tastes great in combination with the sweet potato. Pumpkin, carrots or all sweet potato can also be used.
• Onion – normal yellow union is used in this soup, can be replaced with red onion or leek.
• Herbs – I have topped this soup with some cilantro, chopped parsley also tastes great. 

Another great warming winter soup to try is this Spiced carrot and lentil soup or this Sweet potato, coconut and chilli soup.

Storage

This soup makes a great meal prep. Can be stored in the fridge or be frozen, follow the instructions below.

• Refrigerator: Let the pumpkin and sweet potato soup cool down completely, then pour into an airtight container. The soup can be stored in the fridge for about 5 – 6 days. 
• Freezer: This sweet potato pumpkin soup also freezes well for up to 2–3 months. Follow the directions for the fridge, but make sure not to fill the containers all the way to the top. When frozen, the liquid will expand a little, you don’t want the lid to pop off in the freezer! Another option is to pour the soup into freezer friendly ziplock bags. Make sure to press out any air and seal them really well so the soup won’t leak. 
• Reheat: The fastest and easiest way to reheat this sweet potato and pumpkin soup, is using the microwave. Add one portion of the soup to a microwave safe bowl. Heat on high heat for 2-3 minutes depending on the amount of soup and your microwave. Make sure the soup is piping hot, stir well and then let it sit for about 30 seconds before serving. This allows the heat to evenly distribute. If you are reheating a lot of soup, I recommend doing it in a soup pot on the stove. Heat the soup on low heat and stir often until the soup comes to a simmer.
• Do not save reheated leftovers.

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Print

Pumpkin and sweet potato soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This Pumpkin and sweet potato soup is super creamy and packed with flavor. Easy to make and full of healthy, budget-friendly ingredients. On the table in just under 30 minutes!

Servings: 6 servings

Author: Helena

Ingredients

• 1 tablespoon Olive oil
• 1 Yellow onion peeled and chopped
• 1 Celery, sliced
• ½ (600g) small butternut squash or pumpkin, peeled and cut into bite sized chunk
• 500 g sweet potato, peeled and sliced
• 2 garlic cloves, peeled and chopped
• 1 teaspoon cumin
• 1 teaspoon Salt
• ½ teaspoon black pepper
• ½ teaspoon ground coriander
• ¼ teaspoon red chili flakes (optional)
• 5 cups vegetal broth
• Topping, cilantro a drizzle of cream and some pumpkin seeds.

Instructions

1. Add the oil, chopped onions and celery to a large pot. Sauté medium heat for about 5 min until the onion is soft and translucent.

2. Add the chopped pumpkin or butternut squash, sweet potato, garlic and dried spices, stir well and sauté for a few more minutes until fragrant.

3. Stir in the vegetal broth and bring to a boil. Turn down the heat to a simmer cook for about 10-15 minutes, until the sweet potato and butternut squash is fork tender.

4. Turn the heat off and blend the soup until smooth with a hand held bender.  
Serve hot with a drizzle of cream and top with some fresh cilantro is desired. Tastes great with some crusty bread for dipping