Sweet Potato and Pumpkin Soup

6 servings
40 min

This sweet potato and pumpkin soup is full of flavorful and healthy ingredients like turmeric, ginger, garlic and cumin. It is simple to make, and is perfect for cooler days when time is short but you want something healthy and hearty to eat.

Spicy Sweet Potato and Pumpkin Soup in two white bowls on a rattan tray with two spoons.

Good morning friends, did you enjoy Valentine’s Day? We had a quiet dinner at home. I made chicken cordon bleu, Ina’s cauliflower gratin, and roasted tomatoes. For dessert, chocolate brownie cookies. Today the weather is cold and cloudy and calls for an easy and delicious bowl of spiced sweet potato and pumpkin soup.

Sweet Potato and Pumpkin Soup

Winter isn’t over yet and after a long cold day a steamy bowl of healthy soup is the perfect meal. We enjoy soups all year long but especially in the Fall and winter. They are easy to make and delicious. In the past I have made roasted butternut squash and pumpkin soup, and pumpkin ginger soup but this spiced sweet potato and pumpkin soup is a little different because of the turmeric and spices and it is the first time I have used sweet potatoes.

Turmeric sweet potato and pumpkin soup with white bowls on a white cloth.

Here’s What You’ll Need for Spiced Sweet Potato and Pumpkin Soup

Most of the ingredients for this soup are pantry staples.

Olive oil-to sauté the vegetables.

Onion, garlic– a classic flavor combination.

Sweet potato– is the base of this soup.

Pumpkin– pumpkin puree for flavor and color.

Carrots– color, flavor and texture.

Spices– turmeric, salt, pepper, cayenne, cumin and ginger add flavor and a little heat.

Stock– vegetable stock(homemade) or store-bought

Sweet Potato and Pumpkin Soup in two white bowls with handles and a small bowl of pumpkin seeds and roasted sweet potatoes on the side.

How to Make the Soup

Gather your ingredients.

Chop the vegetables.

Sauté the onion and carrots and garlic.

Add the remaining ingredients and cook until the sweet potatoes are fork tender.

Puree soup too desired consistency and enjoy!

This soup could not be easier to make and the recipe can be doubled to eat at a later date. Freeze the leftover for up to 3 months.

Soup in white bowls with 2 spoons and two small bowls of potatoes and pumpkin seeds.

That’s It

I hope you enjoyed the recipe for sweet potato and pumpkin soup. Have a wonderful day and I will see you on Friday for Friday Favorites!

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Sweet Potato and Pumpkin Soup
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 Tbsp.olive oil
  • 1 medium onion diced
  • 2 cloves garlic, minced
  • 1 cup of carrots, chopped
  • 6 cups of vegetable broth
  • 1 large sweet potato peeled and cubed
  • 1 15 oz. can pumpkin puree
  • 1 Tablespoon ground turmeric
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon cayenne
  • In a large stock pot over medium heat add the oil, onion and carrots, Cook until the onions start to look soft and translucent, about 5-6 minutes. Make sure to stir frequently so the vegetables do not stick. Then add the garlic and cook another 1-2 minutes.
  • Add the remaining ingredients, stock, sweet potato, pumpkin, and all of the spices and stir. Bring the mixture to a boil and let simmer until the sweet potatoes are fork tender.
  • If you want the soup smooth use an immersion blender to get it to the consistency that you like. Or leave it chunky whichever you prefer.
  • Garnish with pumpkin seeds.
  • Tip
  • Add additional spices to suit your taste and for additional heat.
  • Use a traditional blender in place of an immersion blender, as always read your blender instructions and be careful. Do not fill the blender more that 1/2 way with hot liquids.
  • Garnish with roasted sweet potatoes and toasted pumpkin seeds.
  • Serve with crusty bread, crackers or a salad.
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