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

Roasted Pumpkin Sweet Potato Soup

If you are looking for the easiest Sweet Potato Pumpkin 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.
Course Soup
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, International, Nut-free, Soy-free, Vegan, Vegetarian
Keyword dairy-free soup, pumpkin sweet potato soup, vegan soup, vegetable cream soup
Prep Time 15 minutes
Baking time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 280kcal


Roasted beet topping

  • 11 oz Beetroot (medium)



  • 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.


  • 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.



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*.


Serving: 1serving | Calories: 280kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1066mg | Potassium: 1079mg | Fiber: 7g | Sugar: 16g | Vitamin A: 26406IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 3mg