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This pumpkin sweet potato soup is a savory cozy pumpkin soup with added sweetness and texture from sweet potatoes. It is made with bone broth and other nutritious ingredients.
I have been enjoying putting canned pumpkin puree in pretty much everything lately, from my gluten-free pumpkin oatmeal, to my pumpkin spice hot chocolate, to my pumpkin olive oil cake, to my soup!
This pumpkin sweet potato soup is savory, creamy, and has a with a hint of sweetness. It can easily be tweaked to be dairy-free, Vegan, or Paleo. It tastes amazing with a side of garlic bread or these Almond flour “Everything” Almond Crackers.
Table of Contents
What makes this recipe great
- It is simple. You only need a handful of ingredients and then some herbs and spices.
- It is naturally gluten-free.
- It can easily be made Dairy-free, Vegan and Paleo by using coconut cream.
- It is quick to make. From start to finish, this soup shouldn’t take more than 35 minutes!
- It has extra protein thanks to the bone broth.
Recipe ingredients
- Onion and garlic– these add a great base flavor to the soup. Feel free to use shallots instead of onions.
- Sweet potato– these give the soup texture and sweet flavor.
- Bone broth– this adds great protein content to the soup.
- Pumpkin puree– you can use canned or fresh pumpkin puree here.
- Heavy cream or Coconut cream– you can use either one. If using coconut cream, use one that you like the flavor of. I highly recommend Savoy Coconut Cream.
- Rubbed sage– this adds a nice flavor to the soup.
- Cinnamon, ground nutmeg, ground ginger– the combo of these three help enhance the pumpkin flavors.
- Cumin– this adds to the savory flavors in the soup.
- Honey– this helps bring out the pumpkin flavor in the soup.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of bone broth, you can use chicken stock or vegetable stock. Just know the protein content of the soup won’t be as high.
- Instead of honey, you can use maple syrup.
- Try making these French Fried Onions to add on top of your soup!
Step by step instructions
Step 1: Sautée the garlic and onion in olive oil.
Step 2: Add the sweet potatoes to the pan, along with the bone broth and boil for 15 minutes.
Step 3: Pour everything in the pan into a blender.
Step 4: Blend with a blender or an immersion blender.
Step 5: Pour the soup back into the pan and add the pumpkin puree and cream.
Step 6: Add the cinnamon, salt, pepper, nutmeg, ginger, sage and cumin to the pan.
Step 7: Whisk the soup and simmer.
Step 8: Serve! Add parsley or pumpkin seeds to each bowl.
Expert tips
- To make this recipe Vegan, use coconut cream instead of heavy cream. Use vegetable stock instead of bone broth.
- To make this recipe Paleo or dairy-free, use coconut cream instead of heavy cream.
- To make this recipe Whole30 compliant, remove the honey and use coconut cream instead of heavy cream.
- To season the soup, try adding the spices a little bit at a time and taste testing the soup to really make it to your liking.
Recipe FAQs
Store in an airtight container in the fridge for 3-4 days.
Yes! Wait until it has cooled and then put in a freezer safe container and freeze.
Serve in a bowl with a drizzle of cream on top, and pumpkin seeds.
Serve with a side of garlic bread or crackers.
Other soups with sweet potato that you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Pumpkin Sweet Potato Soup
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup diced 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, or chicken stock
- 1 15 ounce can organic pumpkin puree
- 1 cup heavy cream , or coconut cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cumin
- 1 Tablespoon honey
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 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 cream to the soup. Then, add the salt, pepper, rubbed sage, ginger, cinnamon, cumin, nutmeg, and honey. Whisk. Cook the soup on low-medium for 5 minutes.
- Optional- top the soup with pumpkin seeds and fresh parsley.
Notes
- To make this recipe Vegan, use coconut cream instead of heavy cream. Use vegetable stock instead of bone broth.
- To make this recipe Paleo or dairy-free, use coconut cream instead of heavy cream.
- To make this recipe Whole30 compliant, remove the honey and use coconut cream instead of heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.