If you are looking for the easiest Pumpkin and Sweet Potato Soup, this recipe will fit the bill completely. It is literally only 3 steps. Roast the veggies. Sauté the onion and boil the soup. Blend it until creamy. Seasoned with thyme it is a herby, refreshing cream soup.
We love a creamy veggie soup like this Hokkaido Pumpkin Cream Soup, or this Vegan Cream of Mushroom Soup or this Vegan Cauliflower Soup. Check out our Vegan Soups recipe gallery from more inspiration or find your inspiration among these 30 Deliciously Creamy Vegan Soups.
Ingredients
Of course, the stars of this creamy veggie soup is pumpkin and sweet potato, but there are other ingredients as well to make this soup really delicious. This is a savory vegan pumpkin recipe, and not a pumpkin pie filling. So there is no cinnamon or nutmeg or maple syrup. It is a herby, refreshing and comforting soup with the following ingredients:
- Orange sweet potatoes – if you can use white or purple sweet potatoes you can expect the color to be different from the one on the picture. The taste will also be different as white ones tend to be less sweet and closer to classic potatoes, while purple ones has a strong earthy and nutty flavor.
- Pumpkin – any pumpkin will do. What do you have? Hokkaido pumpkin, acorn squash, delicata squash, kabocha squash or butternut squash? All work great with this recipe. We chose butternut squash as I find them to be the sweetest.
- Onion – you can use shallots or brown onion
- Garlic cloves
- Vegetable broth
- Smoked paprika powder
- Thyme
- Cumin
- Optional: roasted beetroot and roasted pumpkin seeds for toppings
Why don’t you need any thickeners?
We take advantage of the fact that sweet potatoes are high in fiber and 53% of the carbs is actually starch. What does it mean? It means that your soup will be thick after blending without any additional ingredients. In our Creamy Vegan Soups article, we listed 10 ways to make any soup creamy and thick. And adding potatoes is one of that.
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How to make creamy pumpkin sweet potato soup?
Prepare and roast the veggies
- Peel and chop onion and garlic. Wash, peel, and dice sweet potato and butternut squash. Wash, peel, and dice beetroot if you chose this topping.
- Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped veggies in one single layer. Sprinkle it with olive oil (2 Tbsp). Toss and turn. Mix it well.
- Pre-heat the oven and bake them on 390-395 Fahrenheit (200 degrees Celsius) for 40-50 minutes until the veggies are soft and fork tender and the edges are slightly caramelized.
Cook the soup
- Take a large pot or a Dutch oven and heat it over medium heat. Add olive oil and chopped onion and garlic. Sauté them for 3-4 minutes.
- Add roasted butternut squash and sweet potato as well as the seasoning (thyme, cumin, sweet smoked paprika powder, salt, and black pepper). Stir and mix well.
- Add vegetable broth and bring it to boil. No need to cover it with a lid.
Blend it until creamy
Take your blender and pour the soup in it. Blend it until creamy. If according to the manufacturer of your blender you should avoid hot liquid, wait a bit to cool it down before blending.
Top tips to make this soup perfect every time
- Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
- Vitamix vs Regular Blender – You can certainly use a hand blender (aka stick blender or immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high powered blender like Vitamix*.
What to serve with a pumpkin sweet potato soup?
We definitely have some ideas for you to try. Veggie balls like Eggplant Meatballs, Chickpea Meatballs, Mushroom Meatballs, IKEA Veggie Balls or the Meatiest Vegan Meatballs are always a good choice for creamy soups. It adds a much needed extra protein, not to mention, it turns the meal into a complete main course.
If you are looking for topping ideas, here are our favorites:
- breadsticks (I like these Schar gluten-free breadsticks*)
- croutons or crackers
- seeds, chopped nuts or trail mix
- chopped herbs like thyme and cilantro
- sautéed mushrooms in soy sauce glaze
- vegan bacon bits
- vegan parmesan or nutritional yeast
- canned legumes (any beans or lentils) or even better something like crispy baked chickpeas for added protein
However, to make this soup extra spectacular, we are opted to roasted beetroot and pumpkin seeds (aka pepitas). They go perfectly together with this creamy pumpkin and sweet potato soup.
FAQs and substitutions
What else can you add?
While generally speaking vegetables soups are fair game and you can mix and match whatever have on hand. However, it is easy to alter the flavors for blended soups. As both sweet potatoes and butternut squash is orange and has an earthy flavor, the closest alternatives are carrots, and other pumpkins like Hokkaido (red kuri), delicata squash, kabocha, acorn squash etc.
Can you use leftovers?
If you have leftover pumpkin puree or canned pumpkin puree, you can use that instead.
How to store it?
Store it in a fridge until 4-5 days. This roasted pumpkin sweet potato soup is totally freezer-friendly. Freeze it in batches. Bring it to boil after thawing before serving.
This Pumpkin Sweet Potato Soup recipe is meat-free, gluten-free, dairy-free and egg-free. It is also suitable for a vegan and vegetarian diet. It can also be WFPB-friendly (whole foods plant-based) if you sauté veggies in water or veggie broth.
More sweet potato recipes
You can browse through all sweet potato recipes, but here is some of our favorites:
- Roasted Broccoli Sweet Potato Soup
- Gluten-free Sweet Potato Gnocchi
- Sweet Potato Sushi Rolls
- Sweet Potato Quinoa Chili
- Smoky Vegan Sweet Potato Soup
- Ginger Carrot Sweet Potato Soup
More vegan soup recipes
You can browse through our Vegan Gluten-free Soup Recipes or check out
- Cream of Spinach Soup
- Cold Watermelon Soup in Gazpacho-style
- Vegetarian Goulash
- Cozy Red Lentil Soup
- Vegan Corn Chowder
Roasted Pumpkin Sweet Potato Soup
Equipment
Ingredients
- 1 pound Pumpkin we used butternut squash
- 1 pound Sweet potatoes (orange)
- 3 Tbsp Olive oil
- 1 Onion
- 2 cloves Garlic
- 4 cup Veggie broth
- ½ tsp Sweet smoked paprika powder
- ½ tsp Cumin
- ½ tsp Thyme (dried)
- Salt and Pepper to taste
Roasted beet topping
- 11 oz Beet (medium)
Instructions
Roasting
- Wash, peel and cut butternut squash, sweet potato and beetroot into cubes.
- Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped veggies in one single layer. Sprinkle it with olive oil (2 Tbsp). Toss and turn. Mix it well.
- Pre-heat the oven and bake them on 390-395 Fahrenheit (200 degrees Celsius) for 40-50 minutes until the veggies are soft and tender and the edges are slightly caramelized.
Cooking
- Peel and chop onion and garlic.
- Take a stockpot or a Dutch oven and heat it over medium heat. Sauté chopped onion and garlic until soft and golden. It will take approx. 3-4 minutes.
- Add roasted butternut squash and sweet potato as well as the seasoning (thyme, cumin, sweet smoked paprika powder, salt, and black pepper). Stir and mix well.
- Add vegetable broth and bring it to boil.
Blending and serving
- Take your blender and add the whole soup. Blend it until smooth and creamy.
- Serve it with roasted beetroot, pumpkin seeds and anything else you like. More serving tips above the recipe card.
Notes
Top tips to make perfect soup
- Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
- Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high powered blender like Vitamix*.
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