This creamy pumpkin and sweet potato soup is warm and inviting, with cozy spices like ginger, smoked paprika, and a touch of cinnamon. This easy soup can be made ahead of time in only about 40 minutes, making it a great addition to your holiday table!
In fall and winter, nothing beats a cozy and piping hot bowl of soup to start a meal off right. Besides my favorite recipes for turkey sweet potato soup and carrot pumpkin apple soup, you need to try this hearty and fortifying pumpkin and sweet potato soup!
This rich and creamy soup brings together so much autumn and winter cheer all in one bowl! Along with sweet potato and pumpkin, this soup features cozy and warming spices, including ground ginger, smoked paprika, cayenne (optional if you don't like spice!), and a touch of cinnamon.
This soup uses canned pumpkin purée, making it super easy to make in only about 40 minutes. And, you can easily make this soup a few days ahead of time, saving you precious prep time if you are serving this for the holidays.
- Broth: to make this soup vegetarian, you can use vegetable broth. Otherwise, any type of homemade or store-bought broth/stock will do, such as chicken or beef.
- Heavy cream: I used heavy whipping cream to give this soup its richness, but if you prefer a lighter soup, you can also use light cream.
- Oil: I used olive oil to sauté the vegetables, but feel free to use your favorite cooking oil, such as grapeseed oil or canola oil.
- Pumpkin purée: Be careful not to use pumpkin pie filling by mistake! If you happen to have homemade pumpkin purée, feel free to use that instead.
Step by step photos
1. Step one is to prep the vegetables. Chop the onion and slice the celery. Finely chop the garlic. Peel the sweet potatoes and cut them into about ½ inch cubes.
I like to cut the cubes by first making ½ inch slices, stacking a few of the slices, and then cross-cutting them into cubes.
2. Next, heat the oil in a large pot. When the oil is hot, sauté the onion and celery until the onion is soft and is just starting to brown around the edges.
3. Now add in the spices and garlic.
4. Continue to cook and stir for another minute or so, until the spices are fragrant.
5. Add in the sweet potato cubes and 6 cups of the broth. Stir the mixture to combine and bring the soup to a boil. Gently boil the soup for 12 - 14 minutes, or until the sweet potato is tender.
6. You can check the tenderness of the sweet potato by piercing it with a fork. If the fork can enter the sweet potato without resistance, they are done.
7. Turn the heat down to low and stir in the canned pumpkin. Let the soup cook for another minute or two.
8. Now turn the heat off the stove. Pour in the heavy cream, and blend the soup with an immersion blender.
9. If you think the soup should be a little thinner, you can stir in some more broth.
10. Taste the soup and add in more salt, black pepper, and/or cayenne if you like!
Tips and tricks
- I included volume and weight measurements for the onion and sweet potato, but if you don't want to have to precisely measure out each of those, all you need are one large (or two small) onion, and one large sweet potato (weighing about 1 pound).
- You can adjust the spices and seasonings in this soup to your liking. If you are really into garlic for example, feel free to add more! I would go easy on the cinnamon, however. The recipe calls for ¼ teaspoon, and this small amount is just right to add a hint of warmth without calling out "there's CINNAMON in HERE!!"
- This recipe calls for kosher salt, which is coarse grained. To substitute fine grained salt, start with only 1 teaspoon, rather than the 1 ½ teaspoons called for. You can always add more at the end if the soup needs it.
Yes, you can make this soup ahead of time! It keeps very well in the fridge for 3 days. Just be sure to keep it in an airtight container. To reheat the soup, warm it gently in a saucepan over low heat, stirring frequently, and avoid boiling the soup.
You may also wish to add in a little bit more broth and/or heavy cream if you need to thin it out a bit.
Because of the heavy cream, I don't recommend freezing the soup. However, if you still want to freeze the soup, you could do so before mixing in the cream. Then, when you want to serve the soup, thaw it overnight in the fridge and heat it in a saucepan as I outlined in the previous question. When the soup is warm, just mix in the 1 cup of heavy cream, taste for seasoning and add more salt and/or pepper if needed.
If you don't have an immersion (stick) blender, you can use a regular blender instead. A regular blender is also a good option if you want the soup to have a 100% smooth and silky texture. (The immersion blender does a good job, but there will be some slight texture left in the soup.)
But, if you want to use a regular blender to blend the soup, there are some important safety tips to follow so you don't accidently burn yourself on the hot soup. Please follow the steps outlined in this helpful post Blending Hot Foods in a Blender to blend the hot soup safely.
If you use vegetable broth, the only non-vegan ingredient in the soup is the heavy cream. Therefore, an easy way to make a vegan version of this soup would be to swap an equal amount of full-fat canned coconut milk for the heavy cream.
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This creamy and hearty pumpkin and sweet potato soup is satisfying and full of warming spices. It's easy to make and the perfect starter for a fall or winter holiday meal!
- 16 ounces (454 g) sweet potato cubes, ½ inch diameter (about 3 ¼ cups)
- 2 cups (242 g) chopped onion (from about 1 large or 2 small onions)
- 2 ribs celery
- 3 cloves garlic
- 3 tablespoons olive or vegetable oil
- 1 ½ teaspoons kosher salt, or to taste (see note 1)
- ¾ teaspoon ground black pepper, or to taste
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- pinch cayenne pepper (optional)
- 6 - 7 cups (1420 - 1656 ml) broth (for vegetarian soup, use vegetable broth)
- one 15 ounce (425 g) can pumpkin purée
- 1 cup (237 ml) heavy cream
- optional garnish: hulled pumpkin seeds
- Prep the vegetables: Peel the sweet potato and cut into ½ inch cubes. Slice the celery and chop the onion. Finely chop the garlic.
- Heat the 3 tablespoons oil in a large pot set over medium high heat. When the oil is hot, add the chopped onion and celery to the pot. Cook for 4 - 5 minutes, stirring frequently, or until the onion is softened and just starting to brown around the edges.
- Add the garlic, kosher salt, black pepper, smoked paprika, ground ginger, cinnamon, and (optional) cayenne pepper to the pot. Cook for 1 minute, stirring continuously, or until the spices are fragrant.
- Add the cubed sweet potato and 6 cups of the broth to the pot. Stir to combine and turn the heat up to bring the soup to a gentle boil. Gently boil the soup for 12 - 14 minutes, stirring occasionally, or until the sweet potato cubes are tender (check this by piercing a couple different pieces of sweet potato with a fork. They are done when the fork slips in with little resistance). If the soup begins to boil too hard at any point, reduce the heat again to maintain a gentle boil.
- Turn the stove down to low and stir in the pumpkin purée. Cook for 1 - 2 minutes, stirring occasionally.
- Turn the heat off the stove and pour in the heavy cream. Blend the soup directly in the pot using an immersion blender until smooth. (See note 2.)
- If desired, thin the soup out with additional broth. Taste the soup and add more salt, black pepper, and/or cayenne pepper if needed. Serve immediately, garnished with hulled pumpkin seeds (optional).
Kosher salt is coarse grained; if you want to substitute fine grain salt, start with only 1 teaspoon, taste the finished soup, and add more if desired.
If you don't have an immersion (stick) blender, or if you want the soup to have an extra smooth and silky texture, you can use a regular blender to blend the soup instead. Please let the soup cool down first and follow the safety tips in this article Blending Hot Foods in a Blender to avoid potentially burning yourself!
To make a vegan version of this soup, use vegetable broth and substitute full-fat canned coconut milk for the heavy cream.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: ⅛ recipe
- Calories: 208
- Sugar: 6.8 g
- Sodium: 804 mg
- Fat: 12.1 g
- Saturated Fat: 4.5 g
- Carbohydrates: 19.2 g
- Fiber: 4.2 g
- Protein: 6.5 g
- Cholesterol: 21 mg
Keywords: pumpkin and sweet potato soup, sweet potato soup