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!
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.
Keywords: pumpkin and sweet potato soup, sweet potato soup