Pumpkin and Sweet Potato Soup

Try our warming sweet potato and pumpkin soup this fall – it will become one of your favorite soup recipes.

My first autumn soup this season: Pumpkin and sweet potato soup bursting with flavor, warm and comforting! You will love it! And if you like this recipe, have a look at the Pumpkin Soup with Ginger (my first post ever), the Easy Slow Cooker Pumpkin Soup, the Vegan Roasted Pumpkin Soup, or the Butternut Squash Soup with Feta.

Recipe ingredients

• Pumpkin: I had half of a rather small pumpkin, more or less 450 g/ 1 lb.
  • When it comes to pumpkin, my first choice is always Hokkaido. It is the most flavorful pumpkin I know, and the best thing about it is that you don't have to peel it. Butternut squash also tastes great, but you will have to peel that. Any other sort of flavorful pumpkin is fine.
  • Don't use the huge Halloween pumpkins; they are tasteless.

• Sweet potatoes: Orange-fleshed ones. Please don’t confuse them with yams, yams are a different root vegetable.
• Spices: I used a masala curry mixture, which is more or less my standard one.
  • Use your favorite curry powder, but adjust the quantity depending on the heat of the mixture. The one I used is not particularly hot, a little bit, but mild enough for the children to be able to eat the soup as well.
  • A small amount of cayenne pepper because my curry powder was not that hot. Start with a pinch and add more according to taste.
• Other ingredients: Coconut milk from a can, vegetable broth, onion, garlic, and lemon juice.

Substitutions and additions

• You can also use curry paste, which in most cases, is even better than the dry spice mixture. Adjust the quantity in this case as well; curry paste is usually hotter than curry powder.
• If you like ginger, you can also add 1-2 teaspoons of grated fresh ginger.
• Substitute coconut milk with heavy cream. The sweet potato and pumpkin soup will be equally delicious, but the flavor will be slightly different.

How to make pumpkin soup with sweet potatoes?

• Vegetables: Halve the pumpkin and remove the seeds using a spoon (1). Chop it into cubes. Peel and chop the sweet potatoes (2). Chop the onion finely.

• Saute: Cook the onion until translucent (3). Add garlic, curry powder, and cayenne pepper if using, and stir shortly.
• Add pumpkin and sweet potatoes and sauté them for 2-3 minutes (4).

• Simmer: Add vegetable broth and coconut milk and simmer for about 15 minutes or until the vegetables are soft (5).
• Blend the soup (6) 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 fresh chopped parsley. Coriander can be used instead.

Expert Tips

• An immersion blender is the best choice for blending soup or other hot liquids.
• You can use a blender as well, but carefully and following some safety steps; an exploding blender can cause severe burns and damage.
  • Let the soup cool slightly and blend it in batches; the blender should only be half full.
  • Place a folded kitchen towel on top of the blender and hold it in place with one hand.
  • Blend the soup, increasing the speed gradually. Transfer the soup back to a pot and repeat with the next batch.
• Adjust consistency: Add more broth or milk for a thinner consistency. Don't use water; the soup will lose much of its flavor.

Recipe FAQ

How to store?

• Refrigerate in an airtight container for about 3-4 days.
• Freeze it for up to 3 months. Defrost and reheat it before serving.
• Reheat it on the stovetop or microwave. Add a splash of broth if the soup seems too thick, and stir occasionally while reheating.

What to serve with it?

• Bread: You can never go wrong with a simple slice of bread. My quick spelt bread is perfect for eating with soup. You can have it as it is or with butter (if you're not vegan). Dinner rolls, crackers, or crispbread make a perfect side as well.
• Any kind of sandwich (vegan or not vegan) or cheese toasties would also be great.
• Rice: We often eat this kind of spicy and creamy soup with leftover cooked rice. Make sure that the liquid is very hot to make up for the cold rice, place some rice on the plate, and cover it with soup. Stir well and allow a minute or two for the rice to get warmer.
• Salads: Alternatively, rice or grain salad would make a good accompaniment. Something like this spelt berry salad or this bulgur salad with chickpeas, for instance.

More creamy soups

Pumpkin and Sweet Potato Soup

A simple pumpkin and sweet potato soup with coconut milk and lots of curry. Warming, healthy, and full of flavor.

4.67 from 3 votes

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Course: Soup

Cuisine: German, American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 428kcal

Author: Adina

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Ingredients 

• ▢ 1 lb pumpkin 500 g, Note 1
• ▢ 1 lb sweet potatoes 500 g
• ▢ 1 tablespoon coconut oil or olive oil
• ▢ 1 medium onion
• ▢ 2 garlic cloves
• ▢ 2 tablespoons curry powder Note 2
• ▢ pinch of cayenne pepper optional and according to taste
• ▢ 2 ½ cups vegetable broth 750 ml
• ▢ 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/ 450 g + 1 lb sweet potatoes/ 450 g + 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/ 750 ml + 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

1. I prefer Hokkaido (red Kuri squash), but butternut squash or another flavorful sort of pumpkin is fine.
2. 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.

Nutrition

Serving: 1/4 of the soup | Calories: 428kcal | Carbohydrates: 42g | Protein: 7g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Sodium: 1120mg | Fiber: 8g | Sugar: 13g

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