If you are craving a cozy, flavorful dish that celebrates the best of fall’s bounty, you’re in for a treat with this Easy Pumpkin and Sweet Potato Soup Recipe. It perfectly balances the natural sweetness of sweet potatoes and pumpkin with warm spices and a subtle smoky kick, creating a velvety, soul-soothing soup that feels like a warm hug in a bowl. Whether you’re making it for a weeknight dinner or a holiday gathering, this recipe is a simple way to bring comforting textures and vibrant autumn colors right to your table.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in creating that irresistible depth of flavor and creamy texture that will keep you coming back for more. The list might be small, but these essentials combine to deliver a perfect balance of sweetness, spice, and richness.
- Olive oil: A good quality olive oil adds a subtle fruity note and helps soften the onions when sautéing.
- White onion: Adds a gentle sweetness and foundational flavor that builds the base of the soup.
- Minced chipotle pepper: A smoky, mildly spicy ingredient that brings warmth and complexity.
- Granulated garlic powder: Enhances the savory depth with its mild yet aromatic profile.
- Pumpkin pie spice: The classic cozy spice blend that lifts the pumpkin and sweet potato flavors beautifully.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of all the ingredients.
- Pumpkin puree: The star of the show that delivers rich color and creamy texture.
- Sweet potatoes: Provide natural sweetness, body, and a velvety consistency once cooked.
- Vegetable broth: Acts as the cooking liquid that softens the vegetables while adding savory notes.
- Fresh lemon juice: A bright counterpoint that lifts the soup’s flavors and balances sweetness.
- Maple syrup: Adds a hint of natural sweetness and complexity, enhancing the autumn vibe.
- Canned unsweetened coconut milk (or heavy cream): Adds luscious creaminess and rounds out the spices perfectly.
- Salt (optional): For final seasoning adjustments based on your taste preferences.
How to Make Easy Pumpkin and Sweet Potato Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the chopped white onion and cook until translucent, about 3 to 4 minutes. This step softens the onions and releases their natural sweetness, laying down the flavor foundation for the soup.
Step 2: Add Spices and Chipotle
Next, stir in the minced chipotle pepper, granulated garlic powder, pumpkin pie spice, and kosher salt. Cook for another minute, allowing the spices to toast slightly and infuse the oil with their warming flavors. The chipotle adds a subtle smokiness that provides a delightful contrast to the sweetness.
Step 3: Combine Pumpkin, Sweet Potatoes, and Broth
Now it’s time to add the pumpkin puree, chopped and peeled sweet potatoes, and vegetable broth. Stir everything well, ensuring the pumpkin and sweet potatoes are evenly coated in the spices and aromatics. This mixture will be the heart of your soup.
Step 4: Simmer Until Tender
Bring the pot to a boil, then reduce the heat to a gentle simmer. Let it cook for about 20 minutes until the sweet potatoes are soft and easily pierced with a fork. This slow simmer allows the flavors to meld beautifully while the vegetables soften perfectly.
Step 5: Blend Until Smooth
Once the veggies are tender, use an immersion blender directly in the pot or carefully transfer the mixture to a countertop blender in batches. Blend until the soup is ultra-smooth and creamy. This step transforms the ingredients into a luscious, velvety soup that feels truly comforting.
Step 6: Finish with Lemon, Maple Syrup, and Cream
Stir in fresh lemon juice, maple syrup, and coconut milk (or heavy cream). These final touches add brightness, sweetness, and richness, balancing the spices and deep flavors. Adjust salt if needed, then heat just until warmed through—your soup is now ready to enjoy.
How to Serve Easy Pumpkin and Sweet Potato Soup Recipe
Garnishes
Garnishing is a delightful way to add texture and color contrasts to this creamy soup. Consider a sprinkle of toasted pumpkin seeds for crunch, a drizzle of coconut cream or extra maple syrup for visual appeal, or a few fresh herbs like parsley or chives to brighten every spoonful.
Side Dishes
This soup shines alongside crusty bread or warm dinner rolls that invite dipping. A green salad with tart vinaigrette contrasts nicely with the soup’s sweetness, while a simple grilled cheese sandwich turns it into a comforting, complete meal perfect for chilly days.
Creative Ways to Present
For a rustic touch, serve the soup in hollowed-out mini pumpkins or small bread bowls. This creates a charming presentation that’s perfect for entertaining during autumn gatherings. You can also swirl in a touch of spiced cream or a dusting of extra pumpkin pie spice on top to make it look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Cool leftover soup to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors actually deepen overnight, so leftover soup often tastes even better the next day!
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. It can be frozen for up to 3 months without losing its creamy texture and vibrant flavor.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, simply add a splash of vegetable broth or water to loosen it up. Avoid boiling to keep the texture silky smooth.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you have fresh pumpkin, roast or steam it until tender and then puree it yourself. Keep in mind it might be a bit less smooth than canned, but the flavor will be wonderfully fresh and vibrant.
Is this soup suitable for vegans?
Yes, it is! Just make sure to use coconut milk instead of heavy cream, and verify your vegetable broth is vegan-friendly. This soup is naturally dairy-free when you use coconut milk, making it a delicious vegan option.
What can I substitute for chipotle pepper if I don’t have it?
If chipotle isn’t on hand, smoked paprika or a pinch of cayenne pepper can provide a milder smoky or spicy note. Adjust the amount to your preferred heat level.
Can I make this soup spicier?
Definitely! To turn up the heat, add more chipotle, a dash of cayenne, or even a chopped fresh chili when sautéing the onions. Just start slow and taste as you go to find your perfect spice balance.
How thick or thin is the soup supposed to be?
The consistency should be creamy and smooth but pourable. If you prefer a thinner soup, add more broth during blending. For a thicker, heartier texture, reduce the broth or add extra sweet potatoes.
Final Thoughts
I truly hope you give this Easy Pumpkin and Sweet Potato Soup Recipe a try because it’s one of those dishes that never fails to bring comfort, warmth, and that perfect touch of fall to any table. Simple ingredients, easy techniques, and a flavor blend that feels both nostalgic and fresh make this your new go-to soup for cozy nights in. Enjoy every spoonful!
Print
Easy Pumpkin and Sweet Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy pumpkin and sweet potato soup combines the rich flavors of pumpkin puree, sweet potatoes, and warming spices, balanced with a hint of chipotle heat and a touch of sweetness. Creamy and satisfying, it’s perfect for cozy fall or winter meals and can be made gluten-free and vegetarian.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1/2 white onion, chopped
- 1 tsp minced chipotle pepper (from a can of chipotle in adobo)
- 1 tsp granulated garlic powder
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
Main Ingredients
- 1 (15-oz) can pumpkin puree
- 6 cups chopped, peeled sweet potato
- 1 quart vegetable broth
Finishing Touches
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/3 cup canned, unsweetened coconut milk (or heavy cream)
- 1 tsp salt (optional)
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes, to develop sweetness and soften the onions.
- Add Spices and Chipotle: Stir in the minced chipotle pepper, garlic powder, pumpkin pie spice, and kosher salt. Cook this mixture for another minute to release the aromatic flavors.
- Add Main Ingredients: Add the pumpkin puree, chopped sweet potatoes, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes or until the sweet potatoes are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until silky.
- Finish and Adjust Flavor: Stir in the fresh lemon juice, maple syrup, and coconut milk (or heavy cream) until well combined. Taste and add the optional 1 tsp salt if needed. Heat through briefly before serving.
Notes
- You can substitute heavy cream for coconut milk for a richer flavor, or use the coconut milk for a dairy-free option.
- Adjust the amount of chipotle to control the spice level according to your preference.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker soup, reduce the broth by simmering longer or add less broth initially.
- Serve garnished with fresh herbs like cilantro or a swirl of cream for an elegant presentation.
