Sweet and savory, this pumpkin sweet potato soup is the perfect way to warm up on a cold winter day. Made with a combination of sweet potatoes and pumpkin puree along with warm spices and cloves, it’s unbelievably creamy and loaded with flavor in every bite. Simmered on the stovetop, it’s ready in under an hour and great for weeknight dinners, meal prep, and everything in between!
Soup season is officially here, and I couldn’t be more pumped!
While I love a light salad when the weather is warm, there’s nothing quite like curling up on the couch with a piping hot bowl of white chicken chili or this pumpkin sweet potato soup! Preferably with a feel-good movie on tv and a fluffy blanket nearby, too.
This pumpkin and sweet potato soup is my favorite recipe to pull out of my repertoire as soon as the weather begins to cool. Made with both sweet and savory flavors, it’s the best transitory meal for when it’s not quite snowing yet but you’re still craving something warm.
Made on the stovetop, it’s full of healthy ingredients, simmers long and slow, and is pureed to smooth, creamy perfection. As a result, it’s super hands-off and incredibly easy to make. That means you’ll have plenty of time to whip up a tasty dessert like pumpkin cheesecake brownies or a gluten free apple cake while it cooks!
Once it's ready, all it takes is one bite, and you’ll be hooked!
- Sweet and creamy
- Full of nutrients
- Gluten-free, nut-free, & dairy-free-friendly
- Easy to make on the stovetop
- Great for leftovers
- Always crowd-pleasing
Ingredients and Notes
For the pumpkin and sweet potato soup
- Olive oil - Helps caramelize the shallot and onions while providing a good source of healthy fats.
- Shallot - Combines with the garlic for an amazing umami flavor.
- Garlic - Enhances the shallot for a bold, savory flavor that balances out the rest of the sweet ingredients.
- Seasonings - Cloves, sage, paprika, cinnamon, and salt combine to enhance the savoriness, adding tons of depth to this pumpkin sweet potato soup.
- Pumpkin purée - Helps thicken the texture and enhance the flavor. Make sure you use pure 100% pumpkin purée and not pumpkin pie filling that has added sugar and spices.
- Sweet potatoes - Used to form the base of this soup creating a bright color and sweet taste while also providing plenty of vitamins, nutrients, and fiber.
- Vegetable broth - Use low-sodium if you can, and feel free to swap it out with any other broth you have on hand.
- Goat cheese - Just a sprinkle thickens the soup creating a super creamy texture.
- Maple syrup - Helps enhance the natural sweetness of the vegetables without the need for refined sugars.
For the goat cheese crema
- Goat cheese - Crucial to creating a smooth, creamy texture and slightly tangy taste similar to that found in traditional crema recipes.
- Milk - Any type of milk you have on hand can be used to combine with the cheese.
- Pumpkin seeds - Pumpkin seeds or pepitas are sprinkled on top for a bit of crunch and a boost of healthy fats.
- Crackers - Crushed crackers are the perfect way to add a little extra texture.
Soups are great because you can usually customize them very easily! Here are a few recommendations for the sweet potato and pumpkin soup recipe:
- Toss in some chopped carrots with the sweet potatoes for further depth of flavor. The carrots will soften as they cook just like the sweet potatoes.
- Add a teaspoon of cayenne pepper for some heat.
- Mix in pieces of kale or spinach for some added greenery.
- For added protein, add some turkey meatballs or a can of white beans to the soup.
How to Make Pumpkin Sweet Potato Soup
Simmered on the stovetop, this pumpkin and sweet potato soup is a breeze to make! You’ll just need a large soup pot and an immersion blender or regular blender.
Step 1: Sauté the aromatics. Heat the olive oil in a large soup pot along with the shallots and garlic until the oil starts to shimmer. Then, add in the spices, and stir to combine.
Step 2: Cook the vegetables. Add the pumpkin purée, sweet potatoes, and broth to the pot, stirring to combine. Place the lid on top, and let the ingredients simmer until the sweet potatoes are soft.
Stir in the goat cheese and maple syrup until they are well combined, and continue to simmer for another 3-4 minutes.
Step 3: Prepare the goat cheese crema. While the soup is cooking, add the goat cheese and milk to a separate bowl, and use a whisk or spoon to combine them until they are smooth.
Step 4: Blend the soup. Use an immersion blender, or carefully transfer the sweet potato and pumpkin soup to a blender. Blend until all of the ingredients are combined and a smooth, soup-like consistency is formed.
Step 5: Garnish. Spoon the soup into individual bowls, top with the prepared goat cheese cream and topping of choice, and enjoy!
- Make sure the sweet potatoes are soft enough to cut with a fork before blending everything into a soup. If they aren’t soft enough, your pumpkin sweet potato soup won’t be as creamy and smooth.
- Taste test the soup after you have blended it up to see if it’s spiced to your liking, and adjust as needed.
- Likewise, add more vegetable broth to the soup to thin it out if needed.
Allow the soup to cool down completely before storing it. This will reduce the condensation that will form if you store it while it is too hot.
Transfer it to an airtight container where it will keep for up to a week in the fridge or a month in the freezer. Thaw and heat on the stove when ready to serve.
Frequently Asked Questions
They taste and look very similar. However, sweet potatoes are much sweeter than pumpkin.
Yes, swap the goat cheese with coconut cream or a dairy free yogurt. The goat cheese is merely a flavorful way to add some creaminess to the soup.
This recipe makes for a light and filling vegetarian meal on its own and is great paired with a side of crusty bread or spinach artichoke toast sticks. However, it also makes for a tasty side dish or appetizer with main courses like buffalo chicken, southwest quesadillas, or pumpkin quinoa salad.
Check out these recipes for more savory options:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Pumpkin Sweet Potato Soup
- 3 tablespoon olive oil
- 2 tablespoon shallot - chopped, or white onion
- 1 garlic clove - chopped
- ½ teaspoon sage
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon sea salt
- 15 oz can pumpkin puree
- 2 large sweet potatoes - peeled and cut into pieces (approx. 4 cups)
- 4 cups vegetable broth - or ay type of broth
- ¼ cup goat cheese - or milk or yogurt, optional
- 3 tablespoon maple syrup
For the goat cheese crema
- 2 tablespoon goat cheese - room temperature
- 2 tablespoon milk of choice
- Pumpkin seeds
- Crackers - crushed
- In a large soup pot, heat the olive oil, shallots, and garlic until the oil starts to simmer. Then add in the sage, paprika, cinnamon, and sea salt and stir into the mixture.
- Add the pumpkin purée, chopped sweet potatoes, and vegetable broth to the pot. Stir to incorporate. Then place the lid on the pot and let the mixture simmer for 25 - 35 minutes until the sweet potatoes are soft.
- Stir in the goat cheese and maple syrup until well incorporated. Let the mixture simmer for another 3 - 4 minutes.
- While the soup is cooking, make the goat cheese crema. In a separate bowl add the softened goat cheese and milk and whisk well to a smooth thick consistency. This is best done with a small whisk or spoon. Set aside until you’re ready to serve the soup.
- Use an immersion blender or carefully transfer the mixture into a blender and mix everything together to achieve a smooth soup like consistency.
- Spoon the soup into individual bowls and top with the goat cheese crema, pumpkin seeds, and crushed crackers and enjoy.