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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.

Pumpkin Sweet Potato Soup in a bowl with pumpkin seeds on top.

I have been enjoying putting canned pumpkin puree in pretty much everything lately, from my oatmeal, to my hot chocolate, to my 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.

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

Ingredients for pumpkin sweet potato soup.
  • 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.

Step by step instructions

Shallots and garlic in a pan.
Step 1

Step 1: Sautée the garlic and onion in olive oil.

Sweet potatoes and bone broth boiling in a pan.
Step 2

Step 2: Add the sweet potatoes to the pan, along with the bone broth and boil for 15 minutes.

Pumpkin and sweet potato soup in a blender before blending.
Step 3

Step 3: Pour everything in the pan into a blender.

Pumpkin and sweet potato soup in a blender after blending.
Step 4

Step 4: Blend with a blender or an immersion blender.

Pumpkin puree and cream added to soup.
Step 5

Step 5: Pour the soup back into the pan and add the pumpkin puree and cream.

Spices add to pumpkin sweet potato soup.
Step 6

Step 6: Add the cinnamon, salt, pepper, nutmeg, ginger, sage and cumin to the pan.

Sweet potato pumpkin soup being whisked.
Step 7

Step 7: Whisk the soup and simmer.

Sweet potato pumpkin soup being served.
Step 8

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

How do you store this soup?

Store in an airtight container in the fridge for 3-4 days.

Can you freeze it?

Yes! Wait until it has cooled and then put in a freezer safe container and freeze.

How do you serve it?

Serve in a bowl with a drizzle of cream on top, and pumpkin seeds.
Serve with a side of garlic bread or crackers.

Pumpkin soup from canned pumpkin in a bowl.

Other soups with sweet potato that you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 11 votes

Pumpkin Sweet Potato Soup

Servings: 6 people
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Dairy-Free Pumpkin Sweet Potato Soup (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
A savory pumpkin soup with added sweetness and texture from sweet potatoes. Can easily be made Paleo, Whole30, and Dairy-free.

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
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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

Calories: 135kcalCarbohydrates: 21gProtein: 7gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 691mgPotassium: 351mgFiber: 3gSugar: 5gVitamin A: 12609IUVitamin C: 5mgCalcium: 39mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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13 Comments

  1. Yum. I love squash soups especially with sweet potato and the use of those warming spices sounds just perfect.5 stars

  2. Such a delicious and I say, a pure comfort soup! A perfect soup for fall and winter. A great Holiday soup.5 stars