This pumpkin sweet potato soup is a savory, cozy bowl of comfort with natural sweetness and satisfying texture from sweet potatoes. It’s made with bone broth and other nourishing ingredients for a rich, flavorful result.
I’ve been adding canned pumpkin puree to everything lately — from pumpkin oatmeal and pumpkin hot chocolate to baked goods — and it makes a wonderful, silky addition to soups too. This pumpkin sweet potato soup is creamy with a hint of sweetness and warm spice. It’s easy to adapt to dairy-free, vegan, or paleo diets by swapping the cream and broth. Serve it with garlic bread or crunchy crackers for a complete, comforting meal.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions / Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other soups with sweet potato you’ll love
- Pumpkin Sweet Potato Soup Recipe
What makes this recipe great
- It’s simple: a short ingredient list and straightforward steps.
- Naturally gluten-free.
- Easy to make dairy-free, vegan, or paleo with a coconut cream swap.
- Quick to prepare — from start to finish in about 35 minutes.
- Extra protein if you use bone broth.
Recipe ingredients
- Onion and garlic – provide a flavorful base; shallots work well instead of onion.
- Sweet potato – adds body and subtle sweetness to the soup.
- Bone broth – boosts protein and depth of flavor; use chicken or vegetable stock if preferred.
- Pumpkin puree – canned or homemade is fine and gives classic pumpkin flavor.
- Heavy cream or coconut cream – either yields a smooth finish; choose coconut cream for dairy-free and vegan versions.
- Rubbed sage – complements pumpkin and sweet potato beautifully.
- Cinnamon, nutmeg, ginger – warm spices that enhance the pumpkin notes.
- Cumin – adds savory balance.
- Honey – optional, to brighten the pumpkin flavor; use maple syrup for a vegan alternative.
See the recipe card below for exact measurements and a full ingredient list.
Additions / Substitutions
- Broth swap: Replace bone broth with chicken or vegetable stock if needed; vegetable stock makes the recipe vegan.
- Sweetener swap: Use maple syrup instead of honey for a vegan-friendly option.
- Toppings: Try toasted pumpkin seeds, a sprinkle of fresh parsley, or crispy fried onions for crunch.
Step by step instructions
Step 1: Sauté the onion and garlic in olive oil over medium heat until fragrant and translucent.
Step 2: Add diced sweet potatoes and bone broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Step 3: Blend the soup until smooth. Use a blender in batches or an immersion blender directly in the pot.
Step 4: Return the pureed soup to the pot if needed.
Step 5: Stir in the pumpkin puree and cream until well combined.
Step 6: Add cinnamon, nutmeg, ginger, sage, cumin, salt, pepper, and honey. Whisk and simmer gently for 5 minutes to let the flavors meld.
Step 7: Taste and adjust seasoning as needed. Keep the heat low so the cream doesn’t break.
Step 8: Serve hot, garnished with pumpkin seeds and fresh parsley if desired.
Expert tips
- Vegan: Use coconut cream and vegetable stock instead of heavy cream and bone broth.
- Dairy-free / Paleo: Swap heavy cream for coconut cream.
- Whole30: Omit honey and use coconut cream.
- Season gradually: Add spices a little at a time and taste as you go to achieve the balance you prefer.
Recipe FAQs
Store in an airtight container in the refrigerator for 3–4 days.
Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 2–3 months. Thaw in the refrigerator before reheating.
Serve in bowls with a drizzle of cream or coconut cream and a sprinkle of pumpkin seeds or fresh herbs. Pairs nicely with crusty bread or crackers.
Other soups with sweet potato that you’ll love
Creamy Vegan Sweet Potato Soup
Dairy-free Sweet Potato Broccoli Soup
Paleo Pumpkin Soup
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Pumpkin Sweet Potato Soup
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup diced yellow onion
- 3–4 cloves garlic, minced
- 4 cups diced and peeled sweet potatoes (about 3 medium)
- 4 cups bone broth or chicken stock
- 1 (15-ounce) can pumpkin puree
- 1 cup heavy cream or coconut cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cumin
- 1 Tablespoon honey (or maple syrup)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté 2–3 minutes until fragrant and translucent.
- Add diced sweet potatoes and bone broth, bring to a boil, then reduce to a low simmer.
- Cover and simmer 15 minutes, until potatoes are fork-tender. Remove from heat.
- Blend the soup until smooth using an immersion blender or by carefully transferring to a blender in batches.
- Return the soup to the pot if needed. Stir in pumpkin puree and cream. Add salt, pepper, sage, ginger, cinnamon, cumin, nutmeg, and honey. Whisk to combine and simmer on low for 5 minutes.
- Serve hot with optional pumpkin seeds and fresh parsley.
Notes
- Vegan: Use coconut cream and vegetable stock.
- Paleo / Dairy-free: Use coconut cream in place of heavy cream.
- Whole30: Omit honey and use coconut cream.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.