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    Home > Vegan Soups

    Pumpkin Sweet Potato Soup

    By Nandor Barta on 11/21/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This pumpkin sweet potato soup is the easiest soup you will ever make. It has a unique blend of flavors and the herby, creamy, and incredibly delicious texture will leave you feeling warm and comforted like no other soup out there.

    Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.

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    I love making soups that are not only delicious but also easy to make. It is so important to have a few of those recipes in your back pocket, especially for weeknight dinners!

    A bowl of warm soup is always welcome on a cold night. For more easy vegan soup recipes, you have to try my Hokkaido pumpkin cream soup, cream of mushroom soup, or cauliflower soup.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan soup recipes
    • Pumpkin Sweet Potato Soup

    ❤️ Why you’ll love it

    I absolutely adore this pumpkin sweet potato soup recipe. It is a hearty, warming, and flavorful soup that is perfect for the fall and winter seasons. The combination of butternut squash, sweet potatoes, and beets creates a beautiful, vibrant color that looks as great as it tastes.

    The secret to the depth of flavor in this soup lies in the roasting of the vegetables. This simple extra step caramelizes the natural sugars in the vegetables, adding a rich, sweet, and smoky flavor that is truly irresistible.

    The best part is that it is not only delicious but also incredibly easy to make. Simply roast the vegetables, sauté the aromatics, and then blend everything together. It is a fuss-free recipe that is perfect for a cozy weeknight dinner or a special gathering with friends and family.

    Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.
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    🧾 Key ingredients

    This pumpkin sweet potato soup uses simple, wholesome ingredients that come together beautifully. You may be surprised to learn that most of these ingredients are already in your kitchen.

    Pumpkin, sweet potatoes, and beets are the stars of this recipe. They bring a natural sweetness and a velvety texture that is hard to resist.

    Onion and garlic are the flavor foundation of this soup. They add a depth of flavor that complements the sweetness of the pumpkin and sweet potatoes beautifully.

    Sweet smoked paprika, cumin, and thyme are the key spices in this recipe. They add a warm, earthy flavor that balances the sweetness of the vegetables perfectly.

    Veggie broth is the liquid that brings all the ingredients together. It is not only a flavor enhancer but also adds a rich, savory note to the soup.

    Olive oil is used for sautéeing the onion and garlic. It adds a subtle fruity flavor to the soup.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    For this hearty and comforting pumpkin sweet potato soup, the most crucial piece of equipment you will need is a good quality blender. It is what will transform your roasted veggies and broth into a smooth, velvety, and creamy soup. I recommend using a high-powered blender like a Vitamix for the best results.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Wash, peel, and cut the butternut squash, sweet potato, and beetroot into cubes.

    STEP 2
    Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped vegetables in a single layer. Drizzle 2 tablespoons of olive oil over the vegetables, then toss and turn them to ensure they are well coated with the oil.

    STEP 3
    Preheat your oven to 390-395 degrees Fahrenheit (200 degrees Celsius).

    STEP 4
    Place the pan in the oven and roast the vegetables for 40-50 minutes, or until they are soft and tender, and the edges are slightly caramelized.

    Diced orange sweet potato and pumpkin on a white parchment paper
    Diced purple beetroot on a white parchment paper

    Making the pumpkin sweet potato soup

    STEP 1
    While the vegetables are roasting, peel and chop the onion and garlic. Heat a stockpot or Dutch oven over medium heat, then sauté the chopped onion and garlic until they are soft and golden.

    STEP 2
    Once the roasted vegetables are ready, add them to the stockpot or Dutch oven. Also, add thyme, cumin, sweet smoked paprika powder, salt, and black pepper. Stir and mix well.

    STEP 3
    Add the vegetable broth to the pot and bring the mixture to a boil. Once it is boiling, reduce the heat and let it simmer for a few minutes.

    STEP 4
    Transfer the entire soup to a blender and blend it until it is smooth and creamy.

    A blender from the side with red-orange soup and chopped vegetables. It is a picture before blending.
    A blender from the side with yellow cream soup

    STEP 5
    Serve the soup with the roasted beetroot and pumpkin seeds. You can also add any other toppings of your choice.

    💡 Expert tip

    For the best results, chop your vegetables evenly and small. The smaller you cut the veggies, the shorter the cooking time will be. This simple trick not only ensures that your vegetables cook evenly, but also reduces the time it takes for them to become soft and tender, getting your soup to the table even faster.

    🔄 Variations

    If you are a fan of spicy food, consider adding a touch of red pepper flakes to give this soup a kick. The heat from the pepper flakes will complement the natural sweetness of the pumpkin and sweet potato.

    For a creamier texture, try adding a can of coconut milk to the soup. This will not only make it creamier but also add a subtle coconut flavor that pairs well with the other ingredients. Remember to adjust the seasoning as the coconut milk may slightly alter the overall flavor of the soup.

    If you are a fan of fresh herbs, consider adding some to the soup. Fresh sage or rosemary would work beautifully in this recipe. Just chop the herbs finely and stir them in at the end of the cooking process, allowing their flavors to infuse the soup.

    Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.

    🥣 Serving ideas

    This pumpkin sweet potato soup is a versatile and delicious dish that can be enjoyed in many different ways.

    If you are looking for a hearty main course, consider adding some veggie balls. For example, eggplant meatballs, chickpea meatballs, or mushroom meatballs are all excellent choices. But my favorite are these IKEA veggie balls that I highly recommend trying.

    In terms of toppings, the options are endless. Consider adding some breadsticks, croutons, or crackers for a satisfying crunch. Chopped nuts, seeds, and trail mix are also great options for added texture and flavor.

    If you prefer a more savory option, consider adding some sautéed mushrooms, vegan bacon bits, or vegan parmesan. These toppings will add a rich, umami flavor to the soup.

    Yellow cream soup in two black bowls topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce. Pumpkin seeds and roasted butternut squash slices are next to them.

    ❄️ Storing tips

    Storing and reheating this pumpkin sweet potato soup is easy, and the best part is that the flavors continue to develop, making the soup even more delicious over time.

    To store the leftovers, allow the soup to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It will stay fresh and tasty for about 4 to 5 days.

    If you want to freeze it, the soup is freezer-friendly. Just make sure it is in an airtight, freezer-safe container. It can be frozen for up to 3 months. When you are ready to eat it, move the soup to the refrigerator to defrost for 24 hours, then reheat.

    To reheat the soup, pour it into a pot and place it over medium heat. Stir it occasionally as it heats up to make sure it heats evenly. If you are using a microwave, stop and stir every couple of minutes to guarantee the soup reheats consistently.

    🤔 FAQs

    Can you use a regular potato instead of a sweet potato?

    Absolutely, you can use a regular potato in place of the sweet potato. However, the flavor and texture of the soup will be quite different. Sweet potatoes add a natural sweetness to the soup, so if you use a regular potato, you have to adjust the seasoning to balance the flavors.

    Do you have to roast the vegetables?

    I highly recommend roasting the vegetables as it adds a depth of flavor to the soup. The caramelization that occurs during roasting brings out the natural sweetness of the vegetables and gives the soup a rich, complex flavor. If you skip this step, the soup may be a bit one-dimensional.

    Do you have to peel the vegetables before roasting them?

    While you can roast the vegetables with the skin on, I recommend peeling them for this recipe. The skin of the butternut squash and sweet potatoes can become tough during roasting, and it may not blend completely smooth in the soup.

    More vegan soup recipes

    You can browse through my vegan soup recipes or check out

    • Yellow cream soup topped with roasted broccoli florets, brown croutons, white drizzle spots served in 2 white bowls with a spoon in each. Other toppings like croutons, red pepper flakes and chopped parsley is in small bowls around the soups.
      Broccoli Sweet Potato Soup
    • Black plate from above with red tomato-based soup and chopped vegetables like cabbage, orange sweet potato, celery stalk slices, topped with lemon slices and dried green herbs
      Cabbage Sweet Potato Soup
    • Yellow cream soup topped in a black bowl with charred pineapple wedges, drizzled with a white sauce and sprinkled with chopped green herbs, red flakes and sesame seeds.
      Ginger Carrot Sweet Potato Soup
    • Vegetarian Goulash (Authentic Hungarian Recipe)

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    Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.

    Pumpkin Sweet Potato Soup

    Nandor Barta
    This pumpkin sweet potato soup is the easiest soup you will ever make. It has a unique blend of flavors and the herby, creamy, and incredibly delicious texture will leave you feeling warm and comforted like no other soup out there.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Baking time 40 minutes mins
    Total Time 55 minutes mins
    Course Soup
    Servings 4 servings
    Calories 280kcal

    Equipment

    • our Vitamix A2300
    • Oven-safe glass baking dish (8-inch / 20 cm)
    • Non-stick baking sheet
    • Regular parchment paper
    • Cast-iron Dutch Oven (3-quart / 2.8 liter)

    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)
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    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 roast 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.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    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.

    Video

    Nutrition

    Nutrition Facts
    Pumpkin Sweet Potato Soup
    Amount Per Serving (1 serving)
    Calories 280 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Sodium 1066mg46%
    Potassium 1079mg31%
    Carbohydrates 44g15%
    Fiber 7g29%
    Sugar 16g18%
    Protein 5g10%
    Vitamin A 26406IU528%
    Vitamin C 20mg24%
    Calcium 83mg8%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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