Pumpkin Sweet Potato Soup

5 from 11 votes

A savory pumpkin soup with added sweetness and texture from sweet potatoes. Can easily be made Paleo, Whole30, and Dairy-free.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: people

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

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.

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.