Try our warming pumpkin and sweet potato soup this fall - it's creamy, naturally vegan, and sure to become one of your favorite comfort recipes.
This first autumn soup of the season - this delicious pumpkin and sweet potato soup - is packed with flavor, rich coconut milk, and a gentle touch of curry spices.
Ingredients: 10 + salt & pepper | Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
You'll love it on chilly evenings, and if you enjoy this recipe, check out my other pumpkin soup favorites: Pumpkin Soup with Ginger (my first post ever), the Easy Slow Cooker Pumpkin Soup, the Vegan Roasted Pumpkin Soup, or the Pumpkin Orange Soup.
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AlleyH: I made this recipe but made a couple changes and it turned out great. I used red Kuri squash & sweet potatoes, added apples, and cooked them with the spice, onion and carrots. I didn't have curry so I used a sweet blend spice with cayenne pepper. Added some homemade croutons at the end for a crunch. Great fall dinner recipe.
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Recipe ingredients
For this creamy pumpkin and sweet potato soup, you'll need:
- Pumpkin: I used about 1 lb/ 450 g of a small Hokkaido pumpkin, which is flavorful and easy to prep (no peeling needed). Butternut squash works well, too, though it requires peeling. Avoid large Halloween pumpkins - they tend to be bland.
- Sweet potatoes: Use orange-fleshed ones; don't confuse them with yams. Check out this Savory Sweet Potato Pie or make some simple and satisfying Baked Sweet Potato Slices.
- Spices: A mild masala curry powder is perfect. Adjust according to taste.
- Other ingredients: Coconut milk, vegetable broth, onion, garlic, and lemon juice.
Tip: This soup is naturally vegan, but if you prefer, you can substitute coconut milk with heavy cream for a slightly different richness.
See the recipe card for full information on ingredients and quantities.
How to make creamy pumpkin and sweet potato soup?
Step #1: Halve the pumpkin, scoop out the seeds, and cut it into cubes.
Step #2: Peel and chop the sweet potatoes. Finely chop the onion.
Step #3: Cook the onion until translucent, then stir in garlic, curry powder, and cayenne if using, just for a few seconds.
Step #4: Add the pumpkin and sweet potatoes and sauté for 2-3 minutes to release flavor.
Step #5: Pour in the vegetable broth and coconut milk, then simmer until the vegetables are soft, about 15 minutes.
Step #6: Blend until creamy with an immersion blender (or regular blender in batches). Adjust the taste.
Substitutions & additions
Curry: You can swap the dry spice mix for curry paste - it often gives even deeper flavor. Adjust the quantity since the paste can be spicier.
Spiciness: If you like more heat, add 1-2 teaspoons of freshly grated ginger and one fresh red chili or more cayenne pepper. Check out this Sweet Potato, Carrot and Ginger Soup or this Carrot and Lentil Soup.
Dairy: Coconut milk can be substituted with heavy cream - the soup stays creamy, though the flavor will differ slightly.
Tips
- An immersion blender is safest for hot soups. If using a regular blender, fill only halfway, cover with a towel, and blend in batches.
- Adjust the soup's thickness by adding more vegetable broth or coconut milk. Avoid water, which dilutes the flavor.
Recipe FAQs
Yes - about 15 oz (425 g). Add it once the sweet potatoes are soft for the best creamy texture.
Absolutely. Let the pumpkin and sweet potato soup cool, then refrigerate in an airtight container.
Store and reheat
- Refrigerate in an airtight container for 3-4 days.
- Freeze up to 3 months.
- Reheat on the stovetop or microwave, adding a splash of broth if needed.
What to serve with it?
Bread: Spelt Bread, Dinner Rolls, or Crispbread work perfectly.
Rice: Pour the hot soup over leftover rice for a quick meal.
Salads: Grain or rice salads pair nicely - try Ancient Spelt Berry Salad or this Bulgur Salad with Chickpeas, for instance.
Do you like this recipe?
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Pumpkin and Sweet Potato Soup
Ingredients
- 1 lb pumpkin Note 1
- 1 lb sweet potatoes
- 1 tablespoon coconut oil or olive oil
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons curry powder
- pinch of cayenne pepper optional and according to taste
- 2 ½ cups vegetable broth
- 1 can coconut milk 400 g/ 14 oz
- 2 teaspoons freshly squeezed lemon juice to taste
- fine sea salt
- some fresh parsley or coriander to garnish
Instructions
- Prepare pumpkin and sweet potatoes: If using Hokkaido, there is no need to peel it; any other sort should be peeled. Cube the pumpkin. Peel and cube the sweet potatoes as well. Chop the onion finely.1 lb pumpkin + 1 lb sweet potatoes + 1 medium onion
- Saute: Heat the oil in a heavy-bottomed pot. Cook the onion gently for about 3 minutes, stirring often, until translucent. Add the finely chopped garlic, curry powder, and cayenne pepper, if using. Stir well for about 30 seconds.1 tablespoon coconut oil + 2 garlic cloves + 2 tablespoons curry powder + pinch of cayenne pepper
- Add the cubed pumpkin and sweet potatoes and stir well to coat with the spices. Saute for about 2-3 minutes, stirring often.
- Simmer soup: Add vegetable broth and coconut milk. Cover the pot, bring to a boil, and simmer for about 15 minutes or until the cubes are soft.2 ½ cups vegetable broth + 1 can coconut milk
- Blend the soup with an immersion blender and adjust the taste with sea salt and lemon juice. Start with one or two teaspoons of freshly squeezed lemon juice and add more according to taste. Garnish with chopped herbs and a drizzle of coconut milk.2 teaspoons freshly squeezed lemon juice + fine sea salt + some fresh parsley or coriander to garnish
Notes
- I prefer Hokkaido (red Kuri squash), but butternut squash or another flavorful sort of pumpkin is fine.
- Adjust the quantity of curry powder according to how hot the powder is and to your taste. Alternatively, you can use curry paste. In this case, 1 or 2 teaspoons should be enough; curry paste is usually hotter than curry powder.
AlleyH says
I made this recipe but made a couple changes and it turned out great. I used red Kuri squash & sweet potatoes, added apples and cooked them with the spice, onion and carrots. I didn’t have curry so I used sweet blend spice with cayenne pepper. Added some homemade croutons at the end for a crunch. Great fall dinner recipe.
Adina says
It sounds great! Thank you for the feedback.
Anca says
Happy New Year!
This soup must taste delicious. I use coconut milk often, but not in soups. Nice to hear you've had pizza on NYE, that was our main too. 🙂
angiesrecipes says
I always love to use coconut milk in pumpkin soup. This looks so very creamy and yummy.