Pumpkin & sweet potato soup feels like just the thing you crave after battling all-day wind or chilly rain. Trust me, I get it. Sometimes you need dinner that warms you all the way up (fuzzy socks: optional, but highly recommended). Maybe you’re staring down a bunch of sad pantry veggies and wondering what’s even possible. Or you just want that simple, cozy meal that doesn’t need five-star restaurant skills. If you’re looking to master pumpkin & sweet potato soup from scratch, you’re absolutely in the right spot.
Why We Love This Recipe
So here’s my “confession-booth” moment. I didn’t even like pumpkin & sweet potato soup as a kid—there, I said it. But wow, has this grown on me. It’s silky, sweet with a hint of earthy flavor, and sneakily filling. You can toss in almost anything lurking in the fridge and it’ll still taste like autumn in a bowl.
Pumpkin & sweet potato soup is brilliant for meal-prepping, or when you want to trick people into thinking you’re a health genius. (Full plates, big flavor… decent for you? That’s a win). I also love how forgiving the recipe is. If you over-spice, it probably works. Forget to blend is? Still fine, just call it “rustic.” Every time I make it, I’m floored by how easy it smells up the whole house, too. That scent alone could win over the most skeptical eater.
“Seriously, I thought this would be bland, but it’s now in my regular rotation! The sweetness from the squash and potatoes is fantastic. Plus, it reheats like a dream.” – Emily H.
Ingredients in This Recipe
Alright, let’s get practical. Here’s what you’ll need:
- 1 medium pumpkin (peeled and chunked)
- 2 medium sweet potatoes (peeled and chunked)
- 1 big ol’ onion (honestly, yellow or white doesn’t matter much)
- 2-3 garlic cloves, smashed up
- Olive oil (enough to coat the pan)
- A generous shake of salt and pepper
- Vegetable or chicken stock (about 4 cups)
- Optional but highly recommend: cream, coconut milk, smoked paprika, ginger, a dash of cinnamon, nutmeg, or red pepper flakes
If you’re feeling extra, add a splash of lime juice or a topping of Greek yogurt. Makes everything pop. 
Tips for Success
Don’t be fooled by the short ingredient list. A great pumpkin & sweet potato soup needs a little intention. First, roast the veggies if you have the time. Seriously. It brings out that “caramelized wow” factor in both pumpkin and sweet potato—goodness you just can’t get if you only boil.
Also, don’t rush the blending. I made that mistake last Thanksgiving and got a mouthful of random lumps (do not recommend). If you’re using a hand blender, just keep going until it’s supremely silky. Taste as you go for seasoning, and actually trust yourself. Sometimes it needs more salt than feels logical.
If you want it thick, simmer a bit longer without a lid. If it’s gloopy, splash in more stock or water. You’re the boss. Lastly, if you spill soup everywhere on your shirt like I constantly do, maybe wear an apron. Wisdom earned, not given.
How to Freeze and Store Leftover Soup
Batch cooking is the hero of midweek sanity, right? Pumpkin & sweet potato soup freezes like a charm, so doubling up makes you look like the family genius next Thursday night.
Let the soup cool totally before packing it away. I like using quart-sized freezer bags if the mood strikes, or just big glass jars for the fridge. Label things—eldest sibling move, but hey, it saves headaches. Usually, this soup keeps about four days in the fridge, or up to three months in the freezer.
To revive it, I nuke in the microwave or simmer on the stove, whisking as I go. Sometimes chilled soup gets thicker, but that’s easy: splash a bit of broth or water in, stir it smooth, and boom—back to cozy perfection.
What to Serve with Pumpkin and Sweet Potato Soup
Oh, how I love finishing the meal puzzle. If you’re wondering “what’s good with this?”—here are my favorite pairings:
- Try a slice of crusty bread (sourdough is super dreamy).
- A simple side salad—something crunchy and bright.
- Grilled cheese sandwiches, bonus if you add caramelized onions.
- Drizzle with pumpkin seeds or toss on some crispy chickpeas for texture.
Mix and match or just eat from the pot; no soup judgment here.
Frequently Asked Questions about Pumpkin & Sweet Potato Soup
Do I have to peel the pumpkin and sweet potatoes?
You probably should, unless the skins are super thin and soft. Otherwise, they get kinda weird and stringy in the soup.
Can I make this vegan?
Totally! Just stick to veggie stock and swap dairy cream for coconut or a non-dairy milk.
Is this recipe spicy?
Only if you want it to be. Add chili flakes or a pinch of cayenne if that’s your vibe.
How can I thicken the soup more?
Simmer longer with no lid, or toss in a handful of cooked rice or lentils and blend.
Can I use canned pumpkin?
Absolutely. Use about two cups, and it comes out just as cozy, promise.
Warm Bowls, Warmer Hearts: Grab Your Spoon
Here’s the big secret: pumpkin & sweet potato soup is comforting, simple, and 100% adaptable to whatever winter’s tossed in your path. Use fresh or canned, roast or boil—the outcome is always a bowl of gold. Don’t stress perfection; half the fun is making it your own. Need more ideas? Try peeking at some excellent recipes like Pumpkin and Sweet Potato Soup – It’s Not Complicated Recipes or Creamy Pumpkin and Sweet Potato Soup | Cake ‘n Knife. Now, throw caution to the wind and fire up your soup pot. You’ll thank yourself (maybe even tomorrow for lunch, too).
Pumpkin & Sweet Potato Soup
Ingredients
Method
- Preheat your oven if roasting the veggies.
- Prep the vegetables by peeling and chunking the pumpkin and sweet potatoes.
- Smash the garlic cloves.
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, cooking until soft and translucent.
- Add pumpkin and sweet potatoes, stirring well.
- Pour in the stock and bring to a boil, then reduce heat and simmer until vegetables are tender.
- Blend the soup until smooth, either using an immersion blender or by transferring to a stand blender.
- Season with salt and pepper to taste, and any optional seasonings you prefer.
- Serve warm with your choice of toppings such as yogurt, lime juice, or extra spices.
