Creamy, hearty, and full of warming fall flavors, this Pumpkin Sweet Potato Soup is a delicious seasonal side dish. Whether you make it on a chilly weeknight or add it to your Thanksgiving menu, this cozy soup is sure to be a crowd pleaser.

Finished pumpkin sweet potato soup in bowls and topped with nuts. — Serve a big bowl with warm, crusty bread for instant fall coziness.

There's something about a big bowl of creamy, root vegetable soup that just screams peak fall, am I right? Soups like this one make me want to cozy up in front of the fireplace and read a good book, which is my ultimate happy place.

This pumpkin sweet potato soup hits all of the right notes. It's perfectly spiced, super creamy (but without any heavy cream added), and it's just the most gorgeous, deep orange color. Give it a try for a weeknight dinner, and if you love it as much as we do, consider adding it to this year's holiday menu!

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Why We Love This Recipe
Ingredients
Ingredient Notes
Instructions
Tips and FAQs
More Creamy Soup Recipes to Enjoy
📖 Recipe

Why We Love This Recipe

Packed with fall flavors: This soup is packed with all the good stuff. Pumpkin, sweet potato, maple syrup, ginger, and cinnamon to help kickstart that warm and cozy fall feeling. The end result is a savory soup with hints of sweetness and warmth.
Quick and easy: This soup comes together in under an hour and makes enough to keep all week. It's a perfect weeknight meal to make late one night or to meal prep.
Perfect holiday appetizer: This soup is a great addition to your Thanksgiving menu. It can easily be made in advance and heated up just before serving to your guests.
Vegan friendly: This soup can easily be made 100% dairy free by using vegan butter or olive oil. Since we use vegetable broth, no other swaps are needed.

Ingredients

Here's what you'll need to make this pumpkin sweet potato soup:

Ingredient Notes

Sweet potatoes: For this recipe, we recommend peeling and cubing your potatoes into about ½ inch pieces. If they are much larger, they will take longer to soften.
Pumpkin: We love using pumpkin in our fall recipes whenever we can, and this soup makes great use of it. Pumpkin purée adds creaminess, earthiness, and that trademark orange color to the soup. Also, using purée makes this soup quicker and easier – no need to carve up a pumpkin just for one recipe!
- Note: pumpkin purée – pure pumpkin without additives – is different from pumpkin pie mix, which contains spices and often sweeteners.
Vegetable broth: want to make your own? Try this recipe using leftover vegetable scraps! If you're not vegan or vegetarian, you can also use chicken broth in this recipe.
Ginger: fresh ginger adds so much flavor to this soup. If you don't have any, you can sub with ½ teaspoon of dried ginger, but fresh really makes all the difference.
Butter: regular or vegan butter both work in this recipe. Alternatively, you can use olive oil, but we think butter adds the best creaminess and richness to this pumpkin sweet potato soup.
Maple syrup: This may sound like strange soup ingredient, but a small touch of sweetness really rounds out the flavors of this soup! Be sure to use real maple syrup, not pancake syrup.

Instructions

(1) Heat soup pot over medium heat and melt butter. Once heated, add onions, garlic, and ginger, cooking 5-6 minutes.

(2) Stir in sweet potatoes, tomato paste, chili powder, oregano, salt, cumin, and cinnamon. Cook for 5 minutes, stirring a few times.

Left: onions and garlic in a pot. Right: adding in sweet potatoes and other spices. — Onion, garlic and ginger make for a flavorful, aromatic base to this soup.

(3) Pour in broth, pumpkin puree, white wine vinegar, and maple syrup. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.

Left: adding pumpkin into the soup. Right: adding the liquids into the pot. — Simmer until the sweet potatoes are completely tender before blending.

(4) When the soup is done (once sweet potatoes are fork tender), carefully transfer to a heat safe blender and blend until smooth and creamy.

Left: soup in blender. Right: blended soup in blender. — A high speed blender is the easiest way to blend this soup, but you can also use an immersion blender in a pinch.

Tips and FAQs

Storage: This pumpkin sweet potato soup is perfect to make ahead of time or for meal prep. Just store in an airtight container in the fridge and enjoy within a week.
Freezer storage: you can also freeze this soup for up to 6 months. When ready to enjoy, transfer to the fridge to defrost overnight, then heat gently on stovetop until warmed through.
Immersion blender vs. regular blender: A regular blender will result in the smoothest, creamiest soup. That said, an immersion blender tends to be an easier option – It saves you from creating an extra dirty dish to wash, and you don't have to transfer the soup to another container to blend. If using a regular blender, just make sure to be careful and let the soup cool a bit, as the steam from hot soup can create pressure in an airtight blender.
Serving suggestions: Yogurt, pepitas (or pepita brittle), nuts (like our sweet and spicy nuts), and fresh herbs are all great toppings for this soup. It's also great with croutons, or just some crusty bread for dipping.

Close up of finished pumpkin sweet potato soup with nuts on top. — A crunchy nut or seed brittle/candied nuts make for a delicious topping!

More Creamy Soup Recipes to Enjoy

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