Creamy Pumpkin and Sweet Potato Soup

Creamy pumpkin and sweet potato soup is a comforting bowl to warm up with throughout the fall season. This versatile recipe can be whipped up on the stovetop, in your trusty slow cooker, or in the Instant Pot. You’ll want to cozy up to a bowl any night of the week!

about this creamy pumpkin and sweet potato soup

Comforting autumn dishes are here, but few can rival the heartwarming combination of pumpkin and sweet potato, especially in a soup. This soup is just what the fall season calls for – a blend of rich, velvety sweet potatoes and earthy pumpkin. It’s a creamy bowl of soup that you will want to keep coming back to week after week.

This recipe always stands out because it is adaptable. You can make it the traditional way (i.e. the stovetop method), but you can also set it and forget it by cooking it in the slow cooker. Alternatively, make this soup super quick with the Instant Pot. This creamy pumpkin and sweet potato soup can be prepared to fit your schedule and your kitchen tools!

As the days grow shorter and cooler, we seek out meals that warm both body and soul. This creamy sweet potato pumpkin soup recipe delivers that comfort with every spoonful. It’s a dish is aromatic, rich, and vibrant, as well as being nutritious and comforting.

Not to mention, you can make this soup vegetarian or vegan in just a couple of simple swaps!

ingredients

onion. I prefer to use a yellow onion for this recipe, because the flavor is a really nice pairing for the pumpkin and sweet potato. You could also use a white onion if you want.

garlic. Let me tell you, a jar of minced garlic seriously saves the day when you are cooking daily. It’s the best shortcut and well worth the expense.

spices. You will need kosher salt, chipotle powder (if you don’t have this, you could also use chili powder), smoked paprika, ground cumin, and ground nutmeg.

pumpkin. Make sure that you purchase pumpkin puree and not pumpkin pie filling for this recipe!

sweet potato. You will need about 6 to 8 small to medium sized sweet potatoes for this recipe. In total, it calls for 6 cups of chopped sweet potatoes.

stock. I use chicken stock when I make this soup, but you can also make it vegetarian/vegan by using vegetable stock.

cream. You can use either heavy cream or full fat coconut milk to finish off the recipe. While this can be omitted, I highly recommend using one or the other as it gives this soup the creamy element it needs.

garnish. I like to sprinkle some roasted pumpkin seeds on top, along with a drizzle of heavy cream! See my notes below about how to get the heavy cream drizzle on top of the soup without it spreading or sinking into the soup. Crumbled crispy prosciutto is another tasty topping.

this recipe’s must haves

To prep the ingredients, have your chef’s knife and cutting board handy. You’ll also need measuring spoons and measuring cups to measure out the other ingredients.

You will either need a large pot or Dutch oven to make this soup on the stovetop. You could also use a slow cooker or an Instant Pot like the Instant Pot Duo or Instant Pot Ultra.

Finally, use an immersion blender or blender (like a Vitamix) to blend the soup until smooth.

here’s how to make pumpkin and sweet potato soup

Note: there are three ways to make this soup! I am outlining how to make it on the stovetop below. However it can also be made in the slow cooker or in the Instant Pot!

sauté

Heat oil in a Dutch oven or large pot over medium-high heat. Once it is hot and shimmering, add in the onion. Cook until the vegetables are translucent, about 3 to 4 minutes. Stir in 1 tsp salt, chipotle powder, smoked paprika, cumin, and nutmeg. Cook for another minute until the spices are fragrant.

Stir in pumpkin puree, sweet potato chunks, and chicken or vegetable stock.

simmer

Bring the mixture to a boil, then reduce to a simmer and cover. Cook for about 25 to 30 minutes, until the sweet potatoes are very tender.

Remove from heat.

blend

Use an immersion blender to blend the soup until smooth and creamy. You can also use a blender to blend it, but you will likely need to work in batches.

finish

Stir in heavy cream or coconut milk. Taste and season with salt, as desired.

tips and ideas

for the smoothest texture, use a blender. I personally use an immersion blender because it’s much more convenient and there’s no danger of burning yourself. It’s also a lot less messy. The smoothest texture comes from using a blender, but just be careful to work in batches and not burn yourself.

season to taste. After the soup is blended together, be sure to taste and then season with salt or other spices as desired. If you want it to be smokier, add a touch more chipotle powder. For more heat, add a pinch of cayenne pepper.

use pumpkin puree. Make sure that you are using 100% pumpkin and not pumpkin pie filling.

if you use coconut milk, make sure that you use full fat coconut milk. This will give you the added creamy element you are looking for!

More delicious fall soup recipes to try: Slow Cooker Pumpkin Turkey Chili | Instant Pot Tomato Soup | Roasted Butternut Squash Soup | Instant Pot Tortilla Soup

is this soup spicy?

This soup has just a touch of heat, but it’s not spicy. There is just bit of smoky spice from the chipotle powder to bring out the flavor of the pumpkin and the sweet potato.

If you do like heat in your soup, you can add a pinch of cayenne pepper to spice it up!

For those who have an aversion to spice, I recommend cutting the noted amount of chipotle powder in half.

can I freeze pumpkin and sweet potato soup?

Yes, you can! This soup is perfect for freezing. All you have to do is cool down the soup completely before storing it in an airtight container. My preference is to use a resealable bag, because you can lay it flat to freeze it. This makes it easier to store in the freeze without taking up too much space.

You can also store the soup in an airtight plastic container if you prefer. Just be sure to cool the soup completely before storing.

how long does this pumpkin sweet potato soup last?

This soup will last for up to 4 days in the refrigerator in an airtight container. You can also freeze the soup! It will last a lot longer, up to 3 months, so I always recommend making a big batch and freezing half of it to have on hand for an easy weeknight meal.

can I make this soup in the slow cooker or Instant Pot?

Yes, you can make it in either! I have included three ways to make this soup below – on the stove top, in the slow cooker, or in the Instant Pot.

I personally love to make the soup in the Instant Pot! It’s the fastest and easiest way to make it, by far.

is this soup vegan?

If you use vegetable broth and coconut milk, yes, it is vegan!

can I make this soup thinner?

This soup can definitely be made thinner! If it’s too thick for your taste, simply add another splash of vegetable stock or chicken stock, depending on which you used in the recipe. Blend it in with the immersion blender or a blender (most likely you’ll need to do so in batches) to make sure it’s completely smooth and incorporated.

how do I get the perfect heavy cream drizzle on top?

To get that perfect heavy cream drizzle, there’s a little secret… You have to whip the cream a bit! Add some heavy cream to a small bowl and get out your whisk. Whisk vigorously for about 20 to 30 seconds to get some air into it.

Drizzle the heavy cream on top, but make sure your spoon is close to the soup when you do so. This will help avoid any splatter or spreading. Slowly let the cream run off the spoon and drizzle as much as you desire.

Need more inspiration for soups? Check out my soups and stews recipes page!

what to serve with pumpkin and sweet potato soup

If you are anything like me, you love to dunk a hunk of bread into a warm bowl of soup! Therefore, grab your favorite loaf and enjoy. Homemade bread is always best, so be sure to try this no knead overnight bread, harvest seed bread, honey butter biscuits, or pumpkin sage biscuits.

You can also pair this sound with salad or a sandwich if you are looking for something more than a bowl of soup. I personally love a simple sandwich like this rocket sandwich or bagel turkey sandwich, but even a grilled cheese is delicious.

how to store

Store. Cool completely before storing in an airtight container in the refrigerator. The soup will keep for up to 4 days.

Reheat. Reheat on the stovetop in a saucepan or pot over medium heat until warmed through. You can also reheat it in a microwave-safe bowl until warmed through.

Freeze. Cool down the soup completely before storing in freezer-safe airtight containers. The soup can be frozen for up to 3 months. I prefer to store the soup in resealable freezer bags so they can lay flat while they freeze. Then you can easily store them in the freezer. Be sure to label the container with the name and date!

Thaw. Place in the refrigerator to thaw from frozen overnight. Reheat as instructed above.

more savory pumpkin recipes

Instant pot pumpkin chicken curry only requires 30 minutes cooking time!

If you are looking for the best fall comfort meal in one skillet, this cheesy pumpkin gnocchi bake is it!

Herb pumpkin lasagna is a delicious fall meal, but it’s also freezer-friendly.

Finally, if you make this creamy pumpkin and sweet potato soup recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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