Dairy-Free Pumpkin Sweet Potato Soup (Paleo, Whole30)
Dairy-Free Pumpkin Sweet Potato Soup recipe. A savory pumpkin soup with added sweetness and texture from sweet potatoes. Made with bone broth and coconut cream, this easy pumpkin and sweet potato soup recipe is Paleo, Whole30, Gluten-Free and Dairy-free.
I’ve been going a little crazy with the pumpkin puree over here, but can you blame me?! I’ve been enjoying putting it in pretty much everything… from my oatmeal, to my baked goods… to my soup!
Yes, soup! This Dairy-Free Pumpkin Sweet Potato Soup tastes like a savory pumpkin sauce (you know, like a pumpkin Alfredo) BUT with added sweetness and texture from the sweet potatoes.
This paleo pumpkin soup is so satisfying and delicious, it’s hard to believe that it’s Whole30 compliant, Gluten-free and Dairy-free too… but it is!
If you love soup, if you love pumpkin, and if you love eating healthy… you really have got to try this easy pumpkin and sweet potato soup recipe.
This whole30 pumpkin recipe is made of real food ingredients, and it’s just so darn delicious. I can’t stop eating it!
Even my husband, who doesn’t particularly care for soup, couldn’t stop eating it and telling me how yummy this soup is.
Ingredients needed to make this Dairy-Free Pumpkin Sweet Potato Soup:
- olive oil
- sweet potato
- bone broth
- pumpkin puree
- coconut cream
- olive oil
- rubbed sage
- ground ginger
- ground nutmeg
To me, the spices make this soup. There’s got to be a good balance of spices to really enhance the pumpkin and sweet potato flavors, and I found that the best spices to use are nutmeg, cinnamon, sage, and ginger.
Oh and salt and pepper!
How to make this Paleo pumpkin soup:
This Dairy-Free Pumpkin Sweet Potato Soup is simple and easy to make. Which is awesome if you are like me and don’t have a lot of time. From start to finish, this soup shouldn’t take you more than 35 minutes!
All you have to do is cook some onions and garlic. Then add diced sweet potatoes and bone broth to the pan and boil the sweet potatoes in the bone broth until they are tender. Which takes about 15 minutes.
Then, you can either use an immersion or a regular blender and you mix everything together until a soup forms.
After that, you put the sweet potato soup back into to the soup pan ( if you used a blender ) or leave it in the soup pan if you used an immersion blender.
The next step is to add a can of pumpkin puree and a can of coconut cream to the soup. Using coconut cream is the key to making a pumpkin soup without cream.
Note: use a coconut cream with only coconut and water in the ingredient list! Preservatives tend to change the flavor and make it less creamy. I highly recommend Savoy Coconut Cream.
Once you have mixed the pumpkin puree and coconut cream into the sweet potato soup, the last step is to add your spices.
I highly recommend adding the spices a little bit at a time and taste testing the soup to really make it to your liking.
For me, it is a balance between the nutmeg, cinnamon, sage, ginger, salt and pepper, that really makes the soup that much more spectacular.
I have a feeling I’m going to be making this whole30 pumpkin recipe all Fall and Winter long.
Also, I highly recommend adding pumpkin seeds and fresh parsley on top of your soup.
And if you are feeling fancy, definitely add crackers to this soup, like these Paleo “Everything” Almond Crackers.
Isn’t it amazing that you can have a creamy pumpkin sweet potato soup AND crackers and everything it’s all gluten-free, dairy-free, paleo, and grain-free.
Other healthy soups with sweet potato that you may enjoy:
Check out this Creamy Vegan Sweet Potato Soup by my friend at Salted Plains. It looks just divine!
This Dairy-free Sweet Potato Broccoli Soup (Paleo, Whole30, GF) is one of my all time favorites. SO good and has a great sweet broccoli taste!
This Paleo Pumpkin Soup from Tessa the Domestic Diva is creamy and comforting, all while being dairy-free!
Dairy-Free Pumpkin Sweet Potato Soup (Paleo, Whole30)
- 1 Tbs olive oil
- 1 cup chopped yellow onion
- 3-4 cloves garlic , minced
- 4 cups diced and peeled sweet potatoes (this was from 3 medium sweet potatoes for me)
- 4 cups bone broth
- 1 15 ounce can organic pumpkin puree
- 1 14 ounce can coconut cream (without preservatives)
- 1.5 tsp salt
- 1/2 tsp pepper
- 1.5 tsp rubbed sage
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- optional- pumpkin seeds and parsley to top your soup with
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until fragrant and translucent.
- Add the diced sweet potatoes and bone broth to the pot, and bring the soup to a boil. Increase the heat to medium-high and then once it starts boiling, decrease it to low-medium.
- Cover and simmer for 15 minutes, until the potatoes are fork-tender and can be easily stabbed with a knife. Remove from heat.
- Pour the soup into a blender OR use an immersion blender to blend the soup in the pot. Once the soup has been blended together, pour it into the soup pan ( if you used a blender), or leave it in the pot ( if you used an immersion blender).
- Add the pumpkin puree and coconut cream to the soup. Mix well. Then, add the following spices a little bit at a time: salt, pepper, rubbed sage, ginger, cinnamon and nutmeg. ( Start with adding half the amount of recommended spices and taste test the soup. Then add more until you get the desired flavor of your liking). Whisk. Cook the soup on low-medium for 5 minutes.
- Optional- top the soup with pumpkin seeds and fresh parsley.
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13 Comments on “Dairy-Free Pumpkin Sweet Potato Soup (Paleo, Whole30)”
Yum. I love squash soups especially with sweet potato and the use of those warming spices sounds just perfect.
I love pumpkin soup. I love that you added sweet potato into the soup. A perfect autumn meal.
Such a delicious and I say, a pure comfort soup! A perfect soup for fall and winter. A great Holiday soup.
This looks so creamy for a dairy-free soup. I love be flavors you added to this!
Pumpkin soup is new to me, but we make a lot of butternut squash soup so it must be pretty similar! Love the idea for adding coconut cream to add a little more richness and that natural coconut flavor.
My lactose intolerant husband and son would absolutely love this dairy-free spin on a creamy soup. It looks absolutely luscious, and is perfect for fall!
I have a friend visiting from out of town and I always cook her dinner when she’s here. We usually do a gf/df potato soup but this sounds so much more inviting and flavorful!
With fall coming on, I’m totally gearing up for a soup making bonanza. I love sweet potato, pumpkin and coconut. Can’t wait to add this to my repertoire.
Mmmm! This is the perfect time of year for soup, especially pumpkin! Would love a big bowl of this with some crusty french bread on the side. Delish!
Can’t beat a big bowl of pumpkin soup! Love that you added sweet potatoes, I do it too and it makes the soup so rich and totally delicious 🙂
Delicious looking sweet potato soup! I love using coconut milk in my soups as well, it adds just a hint of coconut flavor, and is a great dairy free option when you need that creaminess!
Oh wow that looks incredibly creamy and so delicious! Anyone who likes pumpkin would surely flip over this.
I love that there is coconut cream in this soup, I can tell that I will love this.Also, it is very simple to make…