Description
This sweet potato pumpkin soup is warm, creamy, and filled with cozy fall spices. Made with coconut milk and vegetable broth, it’s vegan-friendly and perfect for chilly nights.
Ingredients
2 medium sweet potatoes, peeled and diced
1 ½ cups pumpkin puree
1 large onion, finely chopped
3 garlic cloves, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant.
2. Add diced sweet potatoes and stir to combine with aromatics.
3. Sprinkle in cumin, smoked paprika, and nutmeg. Stir well.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes.
5. Once sweet potatoes are tender, blend the soup until smooth.
6. Stir in the coconut milk and heat gently. Season with salt and pepper.
7. Serve hot with a swirl of coconut milk and garnish if desired.
Notes
Use canned pumpkin puree for ease.
Roast sweet potatoes first for added depth.
Soup thickens as it cools—adjust broth if needed.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg