Pumpkin and Sweet Potato Soup

This is the best pumpkin and sweet potato soup recipe. It's easy to make with pantry staples such as broth, coconut milk, herbs, spices and both pumpkin and sweet potato. This soup is so rich and creamy and is the perfect healthy comfort food.

If you are a fan of pumpkin recipes like my healthy pumpkin chocolate chip bars then you are going to love the soup recipe I am sharing with you today.

Table of Contents

• Why you will love this recipe:
• Key ingredients and substitutions:
• How to make this recipe:
• Tips and variations:
• How to serve:
• How to store:
• Frequently asked questions:
• Other soup recipes you will love:
• Recipe

Why you will love this recipe:

• This rich and creamy dairy free pumpkin soup is the ultimate in comfort food. It is so rich and creamy, just like my dairy-free potato soup and dairy-free mushroom soup are!
• This soup is really easy to make and makes great leftovers. It also freezes really well so it's perfect for meal prep.
• This sweet potato and pumpkin soup is healthy, paleo, dairy free, vegan and Whole30 compliant.

If you love root vegetable recipes you will also love butternut squash and red pepper soup, the best honey glazed carrots and parsnips and carrot and turnip soup

Key ingredients and substitutions:

• Pumpkin - fresh pumpkin gets roasted to help make the most delicious pumpkin potato soup. Instead of pumpkin you could also use another squash of your choice such as butternut squash or kabocha squash. 
• Sweet potato - fresh sweet potato helps gives so much flavour to this soup. If you don't have sweet potato you could also use a yam to make this soup too. 
• Spices -  The combination of sea salt, ground black pepper, ground cinnamon, dried thyme, bay leaves, dried sage blend beautifully to give this fall soup so much flavour. 
• Coconut milk - the key ingredient to making this roast pumpkin and sweet potato soup so creamy and rich. I recommend using full fat coconut milk for the best rich and creamy texture and flavour. 

How to make this recipe:

Step one:

First, preheat your oven to 400 degrees Fahrenheit.

Step two:

Next, wash and dry both the pumpkin and sweet potato. Cut the sweet potato in half and place it on a baking sheet lined with parchment paper. Coat each half of the sweet potato with 1/2 tablespoon 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 these for 30 minutes.

Step three:

Next, 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. 

Step four:

Then chop the roasted sweet potato and pumpkin (I leave the skins on) and transfer it to the pot with the onion. Now add the remaining ingredients to the pot and stir everything well to combine. Place the lid on the pot, turn down the heat to low, and simmer for 15 minutes.

Step five:

Now let the soup cool for a few minutes, and then using your immersion blender, blend the soup until it's smooth. Then serve and enjoy!

Tips and variations:

• If you don't want to use pumpkin, you can substitute with another squash such as kabocha or red curry squash. 
• 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.
• I recommend using full fat coconut milk rather than low fat coconut milk to make this soup.

How to serve:

This soup is best served hot, shortly after it's been cooked. It makes the perfect side dish or appetizer but you could also add protein such as cooked chicken, pork or beef to this soup to turn it into a complete meal. You could also serve this soup with a turkey and pesto sandwich.

How to store:

Store any leftover soup in an airtight container in the fridge for up to 7 days.

This soup also freezes really well in an airtight container for up to 3 months.

Frequently asked questions:

Other soup recipes you will love:

• Curry Butternut Squash Soup
• Dairy Free Cream of Mushroom Soup
• Roasted Red Pepper and Squash Soup
• Easy Tomato Soup
• Whole30 Potato Soup

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Recipe