Easy Pumpkin and Sweet Potato Soup Recipe

There’s something utterly comforting about a warm, creamy bowl of soup, especially when the flavors of fall come together in such a cozy way. I absolutely love sharing this Easy Pumpkin and Sweet Potato Soup Recipe because it’s not only velvety and rich but also incredibly simple to whip up anytime you need a little soul-soothing meal. Whether you’re craving something nourishing after a busy day or planning a Halloween or Thanksgiving spread, this soup really hits the spot.

When I first tried blending pumpkin and sweet potato in one pot, I was amazed at how well the sweet earthiness of the sweet potatoes paired with the bold spice of pumpkin pie seasoning and a hint of smoky chipotle. You’ll find that it’s a crowd-pleaser with minimal effort and maximum flavor—and that’s exactly why I keep coming back to this recipe season after season.

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Ingredients You’ll Need

The beauty of this Easy Pumpkin and Sweet Potato Soup Recipe is how straightforward the ingredients are—simple pantry staples that come together into something truly special. When shopping, pick sweet potatoes that feel firm with smooth skin and fresh pumpkin puree (canned works perfectly here).

• Olive oil: I like using extra virgin olive oil for a subtle fruity richness.
• White onion: Adds sweetness and depth once sautéed—don’t skip this base step!
• Minced chipotle pepper in adobo: The smoky kick here is key; adjust depending on your spice tolerance.
• Granulated garlic powder: For a gentle garlic flavor that blends into the soup effortlessly.
• Pumpkin pie spice: This warm spice blend is what ties the whole flavor profile together beautifully.
• Kosher salt: Enhances all those wonderful flavors.
• Pumpkin puree: The star ingredient, bringing that rich pumpkin taste without any fuss.
• Chopped, peeled sweet potatoes: Add sweetness and creaminess while boosting the texture.
• Vegetable broth (or chicken stock): Provides savory depth; vegetable broth keeps it vegetarian-friendly.
• Fresh lemon juice: Added at the end for a bright, balancing note that lifts the soup.
• Maple syrup: Just enough for a touch of natural sweetness that rounds out the spices.
• Canned unsweetened coconut milk or heavy cream: Makes the soup luxuriously creamy—you choose vegan or classic style.
• Optional additional salt: To taste, for perfect seasoning.

Variations

I enjoy tweaking this Easy Pumpkin and Sweet Potato Soup Recipe depending on the season or mood. Feel free to make it your own—it’s forgiving and flexible, so don’t hesitate to experiment with flavors or ingredients.

• Spice it up: When I want more heat, I add extra minced chipotle or a dash of cayenne pepper; my family loves that smoky warmth.
• Dairy-free version: Using coconut milk keeps it creamy without dairy, and sometimes I add a splash of almond milk for a nutty twist.
• Herbal touch: Fresh sage or thyme stirred in just before serving adds a lovely herbal aroma—delicious and kinda fancy.
• Chunky style: Instead of blending fully smooth, reserve some cooked sweet potato pieces for a heartier texture.

How to Make Easy Pumpkin and Sweet Potato Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

First, heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped white onion and sauté patiently for about 5 minutes until it turns translucent and sweet-smelling. I’ve found that gently caramelizing your onion really elevates the depth of this soup. Then stir in the chipotle pepper, garlic powder, pumpkin pie spice, and salt—cook just one minute more to let those spices bloom wonderfully. Keep an eye so the spices don’t burn!

Step 2: Combine Pumpkin, Sweet Potatoes, and Broth

Add the pumpkin puree, peeled and chopped sweet potatoes, and vegetable broth to your pot. I love using a quart of broth here because it creates the perfect soup consistency—not too thick, not too thin. Give everything a good stir, cover the pot, and bring it to a boil. Then reduce to a simmer and let those sweet potatoes get super tender—usually about 25 to 30 minutes. A fork should slide in easily without resistance when they’re ready.

Step 3: Blend Until Silky Smooth

Once the vegetables are tender, turn off the heat. Now for the fun (and satisfying) part—blending! I prefer using an immersion blender directly in the pot because it’s quick and less messy. If you don’t have one, just blend the soup in batches using a regular blender. You’ll want to be careful when transferring hot soup; let it cool slightly if needed to avoid splatters. Blend it until it’s velvety smooth and creamy—this is where your soup really comes to life.

Step 4: Brighten and Finish with Creaminess

After blending, stir in the fresh lemon juice, maple syrup, and your choice of coconut milk or heavy cream. The lemon juice might surprise you but trust me—it adds a lovely balance that cuts through the richness perfectly. Taste and add additional salt if needed. This finishing touch gives the soup a silky mouthfeel and complex flavor that will keep you coming back for seconds.

How to Serve Easy Pumpkin and Sweet Potato Soup Recipe

Garnishes

I love topping this soup with a drizzle of extra coconut milk for swirl effect and a sprinkle of toasted pumpkin seeds for crunch. Sometimes I add fresh chopped parsley or a little smoked paprika for added color and flavor contrast. If you like heat, a tiny pinch of chili flakes on top is wonderful too!

Side Dishes

My favorite sides with this soup are crusty bread—especially sourdough or a warm baguette—or a simple mixed green salad with lemon vinaigrette. It’s also great alongside a grilled cheese sandwich for a comforting lunch or light dinner.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in small pumpkins hollowed out as bowls—it’s such a festive touch and sure to impress guests. You can also use mini cast iron skillets or clear glass bowls so guests can admire the pretty orange hue and swirls of creaminess.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. It’s one of those recipes that actually tastes better the next day once the flavors have mingled even more.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving a little room for expansion, and it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

To reheat, warm gently on the stovetop over low-medium heat, stirring occasionally. Adding a splash of broth or coconut milk while reheating helps maintain the creamy texture. I avoid microwaving because slow gentle heat keeps the texture perfect.

FAQs

Final Thoughts

This Easy Pumpkin and Sweet Potato Soup Recipe has become a go-to for me whenever I want something cozy and flavorful without fuss. It’s like autumn in a bowl—rich, slightly sweet, and just the right amount of spice. I encourage you to try making it your own and enjoy that comforting feeling it brings. Trust me, once you make this soup, it’ll quickly become a beloved staple in your kitchen too!

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