This pumpkin and sweet potato soup is so delicious! Rich and creamy from the roasted vegetables, with hints of cinnamon and spice it is the perfect comfort food. You will love how easy it is to make. Plus it’s vegan, paleo and Whole30!
Nothing says comfort food like a good rich and creamy soup, and that is exactly what this pumpkin and sweet potato soup is. The combination of both roasted pumpkin and sweet potato creates the most incredible rich taste, and with hints of cinnamon and other spices you are going to love how good this soup is. It’s also easy to make and makes great leftovers. Plus it’s paleo, dairy free, vegan and Whole30 compliant!
What you need to make this pumpkin and sweet potato soup:
- A baking sheet
- Parchment paper or a silicone liner for the baking sheet – If you aren’t sure why this is important make sure you read this post!
- A large pot – This is the set of stainless steel pots and pans that I use
- An immersion blender – I recommend using a metal immersion blender because using a plastic one in hot liquids will release harmful hormone disruptors from the plastic into your food
- A pumpkin or other squash of your choice
- A large sweet potato or yam
- Fats: avocado oil and coconut oil
- Spices: sea salt, ground black pepper, ground cinnamon, dried thyme, bay leaves, dried sage
- Vegetable broth (you can also use chicken broth or bone broth if you aren’t vegan)
- Full fat coconut milk
How to make this pumpkin and sweet potato soup:
You are going to love how easy this soup is to make!
- First, cut your sweet potato and pumpkin in half, remove the seeds from the pumpkin, then coat the inside of the sweet potato with avocado oil and sprinkle with salt and pepper. Then bake both for 30 minutes at 400F
- Then place a large pot on the stove on medium heat and add the onion. Allow the onion to cook for a few minutes until it is translucent
- Cut the cooked pumpkin and sweet potato and add them to the pot. Then add the remaining ingredients
- Simmer everything for ~15 minutes, and then use your immersion blender and blend it until it is smooth
Tips for this soup:
- If you don’t want to use pumpkin, you can substitute with another squash such as kabocha or red curry
- You can use any color of sweet potatoes or yams for this recipe
- If you aren’t vegan, feel free to use chicken broth or bone broth instead of vegetable broth
- I prefer to leave the skins on both the yam and the pumpkin when I add them to the soup for the extra vitamins and minerals, but feel free to remove them if you like (once they are blended you can’t tell they are there)
- If you prefer a thinner soup feel free to add more broth or coconut milk
- Topping ideas for this soup: chopped nuts or seeds, chopped cilantro, or make it a complete meal by adding beans, lentils or cooked chicken or beef
- This soup makes great leftovers and keeps well in the fridge for a week
- You can easily freeze this soup to have at a later date
Frequently asked questions:
For the extra vitamins and minerals contained in them! Plus you don’t notice them once the soup is blended so it’s also easier just to leave them on.
If you don’t have an immersion blender you can use your blender to blend this soup instead. However, unless you have a glass or stainless steel blender I recommend letting the soup cool completely before blending it in there (if you put hot soup in a plastic blender the plastic will leach hormone disruptors into your food which you don’t want!).
Other soup recipes you will love:
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Pumpkin and Sweet Potato Soup
This pumpkin and sweet potato soup is so delicious! Creamy and rich with hints of cinnamon and spice you will love how easy it is to make. It's also Whole30 and vegan!
- 1 kg pumpkin
- 750 grams sweet potato (I used one large sweet potato)
- 1 tbsp avocado oil
- sea salt (to coat the sweet potato)
- ground black pepper (to coat the sweet potato)
- 2 tbsp coconut oil
- 1/2 white onion, chopped
- 1 litre vegetable broth
- 1 cup full fat coconut milk
- 6 bay leaves
- 1 tsp ground cinnamon
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp sea salt (or more to taste)
Preheat your oven to 400F
Wash and dry both the pumpkin and sweet potato. Cut the sweet potato in half and place on a baking sheet lined with parchment paper or a silicone liner. Coat each half of the sweet potato with 1/2 tbsp avocado oil and sprinkle with salt and pepper, to taste. Cut the pumpkin in half and remove the seeds. Place the halves on the baking sheet with the sweet potato.
Bake for 30 minutes
Once the sweet potato and pumpkin are done baking, add the coconut oil to a large pot on the stove on medium heat and let it melt. Then add the chopped onion and cook for a few minutes until it's transluscent
Chop the roasted sweet potato and pumpkin (I leave the skins on) and transfer it to the pot with the onion
Add the remaining ingredients to the pot and stir everything well to combine. Place the lid on the pot, turn down the heat and simmer for 15 minutes.
Let the soup cool for a few minutes, and then using your immersion blender, blend the soup until it's smooth.
Serve and enjoy!
- Feel free to use another type of squash such as red curry or kabocha
- You can use any color of sweet potato or yam for this soup
- I prefer to leave the skins on both the yam and the pumpkin when I add them to the soup, but feel free to remove them if you like (once they are blended you can’t tell they are there)
- This soup makes great leftovers and keeps well in the fridge for up to a week
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