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I absolutely love how easily my Pumpkin and Sweet Potato Soup comes together for lunch or dinner, it's creamy, hearty, and packed with cozy flavors! Best of all, it's healthy, vegan, gluten-free, and completely ready in just 30 minutes.
On chilly evenings, I always find myself craving something warm and comforting, and this pumpkin and sweet potato soup has become my go-to recipe. I've spent years perfecting it to make sure it's as nourishing as it is delicious, and if you're a soup lover like me, you'll want to check out my mushroom soup without cream for another cozy favorite.
This sweet potato pumpkin soup is my love letter to cozy evenings and hearty meals, and I'm so excited to share it with you! It's just as comforting and flavorful as my curried sweet potato soup, another one of my favorite recipes to warm up any day.
🥘 Ingredients
I love how this soup comes together with just a few simple ingredients, you won't believe how luxurious it tastes! The best part? Everything you need can be easily found at your local grocery store. Here's what I use to make this amazing soup:
Pumpkin and Sweet Potatoes: I use fresh when I have time, but canned works just as well for busy days. Both add sweetness and richness to the soup.
White Beans: These are my secret for a creamy soup without heavy cream. Plus, they're packed with protein!
Coconut Milk: I love how coconut milk makes this soup so silky while keeping it vegan. It pairs perfectly with a bit of vegetable broth for balance.
Olive Oil & Spices: A little olive oil and spices like cumin and crushed red pepper bring everything to life. I always adjust the flavors to suit my mood!
🍲 Substitutions
Butternut Squash: I love swapping pumpkin for butternut squash when I'm craving a sweet, nutty twist. This version reminds me of fall weekends at the farmer's market, picking out the perfect squash.
Milk & Broth: If I'm not keeping it vegan, I sometimes use whole milk for extra richness. Chicken broth works great too if you're not cooking for vegetarians.
Oil: I like switching it up with coconut oil or avocado oil, they both add a nice touch.
Beans: Any white beans work perfectly, I've used cannellini, great northern, and even navy beans with great results.
Spices: For a sweeter twist, I love adding pumpkin pie spices like cinnamon, nutmeg, or fresh ginger. It's so cozy and delicious.
🔪 How To Make
Now for the fun part, let's make my pumpkin and sweet potato soup! You'll be surprised at just how easy it is to whip up, and with my step-by-step photos, I'll guide you every step of the way. Let's get cooking!
Add Ingredients To Pot: I start by adding everything except the coconut milk into my Instant Pot. Then, I close the lid, seal the vent, and let it cook on high pressure for 15 minutes.
Release And Puree: Once it's done cooking, I manually release the steam, open the lid, and check to make sure the pumpkin and sweet potatoes are fork-tender. Then, I grab my immersion blender and puree the soup right in the pot until it's perfectly smooth and creamy.
Serve: I stir in the coconut milk to give the soup that silky finish. Then, I ladle it into bowls and top it off with a drizzle of coconut milk for a beautiful, creamy touch, time to dig in!
If you're wondering how to make sweet potato pumpkin soup on the stovetop, don't worry, I've got you covered! I'll walk you through how easy it is to cook on the stove, just like my mom used to do in her kitchen. Scroll down to the variations section, and I'll share the simple steps and tips to make this soup a breeze, no matter where you're cooking.
📖 Variations
This Pumpkin and Sweet Potato Soup is my go-to comfort food, and I love how easy it is to switch things up! Here are a few of my favorite variations to try.
Roasted Soup Bliss: Roasting the veggies for me is a game-changer! I cut my pumpkin and sweet potatoes into similar-sized pieces, toss them with olive oil, salt, and pepper, and roast them at 350°F for 45 minutes. They come out perfectly tender and caramelized every time!
Spicy: When I'm craving a little kick, I love adding cayenne or hot sauce. It's my favorite way to warm up on a chilly night, and my spice-loving family always asks for seconds!
Make It for Kids: My kids adore this soup when I leave out the crushed red pepper, it's smooth, sweet, and kid-approved! I love sprinkling a bit of spice on mine afterward so we all get exactly what we want.
Make it on Stove Top: I add all the ingredients to a large pot, bring it to a boil, and let it simmer for about an hour until everything is soft and cooked through. Then, I stir in coconut milk, blend it until creamy, and serve it up right away!
🍽 Serving Suggestions
I love how my pumpkin and sweet potato soup pairs perfectly with so many sides! Here are some of my favorite ways to serve it:
Bread & Crunchy Toppings: Crusty bread, mini toasts, or tortilla chips add the perfect texture and make the soup more filling.
Sandwiches: I love serving this soup with a sandwich on the side, it's the ultimate cozy combo! My favorite is a gooey sourdough grilled cheese, but my delicious Greek pita sandwich is amazing too.
Salad: A fresh beetroot and feta salad offers a light and refreshing contrast to the rich, creamy soup.
Garnishes and Toppings: I love topping my pumpkin sweet potato soup with roasted pumpkin seeds, crispy sage, or parmesan cheese. A dollop of sour cream, Greek yogurt, or coconut cream adds the perfect creamy finish.
🫙 Storage Directions
Refrigerating: I store the soup in an airtight container and keep it in the fridge for up to 3 days.
Freezing: Once the soup has cooled, I transfer it to an airtight container and freeze it for 2-3 months.
Reheating: I reheat the soup in a saucepan over low-medium heat or use the microwave on the defrost setting until it's hot and ready to serve.
❓Recipe FAQs
Is Pumpkin And Sweet Potato Soup Healthy?
Absolutely! As a nutritionist, I love this Instant Pot pumpkin sweet potato Soup because it's both delicious and nutrient-packed. With nearly 9 grams of fiber per serving, thanks to pumpkin, sweet potatoes, and white beans, it supports digestion and keeps you full. Plus, a hearty bowl has only 155 calories and 4.7 grams of fat, making it the perfect light yet satisfying meal!
Why does my soup taste bland?
If my soup tastes bland, it's usually because it needs more salt or pepper, I always adjust these to taste. I also like adding spices like cumin, curry powder, garlic, or ginger to really bring out the flavors!
What's the best way to avoid lumps?
I always make sure the pumpkin and sweet potato are fully cooked before blending. Then, I use my immersion blender to puree the soup until it's perfectly smooth and creamy!
Are Pumpkin And Sweet Potato Interchangeable?
Yes, I typically swap pumpkin and sweet potato in a 1:1 ratio for soups or baked goods, they work perfectly! If I'm roasting them, I'll swap them too, but I keep in mind the flavors will be slightly different.
🥣 More Comforting Soups!
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