Pumpkin and Sweet Potato Soup

Frost is in the air, the scarves are out, and it’s officially soup season! This rich, velvety, and oh-so-creamy pumpkin and sweet potato soup has all the spiciness, warmth, and comforting sweetness for cold winter days.

Imagine curling up with a bowl of steaming hot, creamy soup that feels like a warm hug on a chilly evening — this pumpkin and sweet potato soup delivers all that and more.

Now, I’m not one for pumpkin spice lattes (no shade if that’s you!), but I do eagerly await the day I see pumpkins being sold in stores. It means my house is soon going to smell of pumpkin cream cheese muffins, pumpkin pie, pumpkin risotto, pumpkin soup, and … need I go on?!

There’s just something about the sweet, aromatic smell of pumpkin and sweet potato soup simmering away on the stovetop that gets me in the spirit for all the upcoming festivities.

I grew up eating soup almost every day in autumn and winter. It’s a staple of British cuisine — easy to throw together, a great way to sneak in loads of extra vegetables to your diet, and of course, soup always tastes temptingly scrumptious.

This pumpkin and sweet potato soup is special, though. It’s simple, but exquisitely spiced, so soothing on the palate, and packed with bright, warm flavours.

What Kind of Pumpkin is Best for Soup?

Pumpkin is our hero ingredient, so picking a great one to cook with is crucial.

While you can use a carving pumpkin (the kind you buy for Halloween), I prefer to use those in desserts like Starbucks-style pumpkin muffins, which tend to be more forgiving flavour-wise.

Conversely, I’ve found anything marked “culinary pumpkin” provides the best flavour for savoury dishes like soup. Butternut pumpkin, otherwise known as butternut squash, is also perfectly acceptable!

However, don’t be tempted to substitute canned pumpkin. That’s a no-go.

Pumpkins are quite hard to find in the U.K. outside of the Halloween season, but heading to an Asian market will usually provide you with plenty of variety. Alternatively, butternut squash is typically available year-round.

🎃 Ingredient Notes for Pumpkin and Sweet Potato Soup

One of the best things about soup (besides how comforting and cosy it is, obviously!) is that most of the ingredients you’ll need are always pantry staples. There are no hard-to-find ingredients here — just powerhouses of nutrition and flavour!

In fact, pumpkin and sweet potato soup only needs around 10 ingredients (including seasonings). Here’s a list, where I explain what role they play in the recipe (full quantities are in the recipe card):

• Oil is essential for sweating off our aromatics. Use neutral or olive oil.
• Pumpkin lends a slightly sweet, earthy flavour comparable to other squash, such as courgette (zucchini), only with more body and a stronger aroma.
• Sweet potatoes are creamy and sweet, with a vibrant colour. They help add thickness and flavour to the soup.
• Aromatics like garlic, celery, and red onion make up our soup-base which we’ll saute in oil. Each adds a layer of buttery, juicy, slightly bitter, and umami taste.
• Fresh coriander blended into the soup adds just a touch of lemony freshness.
• Spices, including cumin powder, red chilli powder, and turmeric powder add depth of flavour to the pumpkin and sweet potato soup. Spices are a natural pairing with pumpkin — the fiery, earthy, and peppery notes are natural companions. You can also add a dash of cinnamon (not pictured).
• Double cream makes this soup superrrrrr dreamy and creamy. You’ll want to use the highest-fat cream you can for the ultimate luxurious mouthfeel.
• Vegetable stock adds an extra nuance of flavour while cooking, but you can also use water.

Have Some Fun With the Toppings!

I kept my pumpkin and sweet potato soup effortless and homely, with a swirl of cream and a sprinkle of fresh herbs.

However, the sky is the limit here, and it’s a chance to get wild with your combos.

But let’s start simple: Sprinkle over fresh herbs like parsley, sage, coriander, or thyme as a bright, fresh-flavoured garnish. Each complements the flavour of the soup, while also amping up our presentation, with their beautiful greens contrasting the vivid golden colour.

Next, add texture with something crispy. Homemade croutons are the classic choice, but toasted/roasted pumpkin seeds seem obligatory, given this is a pumpkin soup!

Or, embrace the flavours of autumn/fall by adding candied (if you have a sweet tooth) or spicy nuts (if you like a bit of fire) and a drizzle of maple syrup. Pecans, pine nuts, and walnuts are my top choices — Mmm.

🌶️ Variations and Substitutions

Struggle to find suitable recipes because of dietary requirements? Don’t worry, I’ve got you. As someone with dietary preferences myself, I always try my best to make my recipes adaptable, and this one is no different.

In fact, my pumpkin and sweet potato soup is naturally 100% gluten free, nut free, soy free, and alcohol free. Woo-hoo!

While it’s not vegan, that’s easy to change. Swap standard dairy cream with either coconut milk/cream or a non-dairy alternative to make pumpkin and sweet potato soup vegan — hassle-free. If you’re the kind that prefers less creamy soup, you can even leave it out entirely.

If you just want to play around with the flavours, there’s a lot you can do while still keeping within the confines of the recipe.

• Add spice by sprinkling cayenne powder on top while garnishing, or adding more while cooking. You can also use Indian red chilli powder, paprika (for a very mild taste), or fresh Thai chillies — these pair well with coconut milk, for a tropical touch.
• Add protein by topping the soup with crispy homemade tofu or garlic-roasted chickpeas. Alternatively, adding a few handfuls of red lentils (masoor dal) to the soup while the vegetables boil is an easy way to boost the protein while retaining its gorgeous flavour and texture.
• Make it cheesy by stirring in vegetarian parmesan or … this might be controversial, but blue cheese!
• Roast the pumpkin and sweet potato prior to making the soup for a flavour that leans more caramelized, intense, and sweet. Personally, I don’t like pumpkin and sweet potato soup that’s overly sweet — so I reserve this method for earlier in the season when pumpkins aren’t quite ripe.

🧑‍🍳 How to Make Pumpkin and Sweet Potato Soup

Pumpkin and sweet potato soup is an unbelievably hands-off recipe. And I don’t know about you, but that’s my favourite type of recipe — no standing by the stove getting arm aches from continuous stirring!

Because the recipe is so straightforward, it’s ideal for beginners in the kitchen — or a great time to introduce little helpers to the art of cooking.

I mean, there are only four steps in the recipe, and then you’ll have a pot of aromatic, autumnal soup just waiting to be eaten.

1. Fry the aromatics. Heat oil in a large pan and gently sweat off the onion, celery, and garlic.
2. Add the sweet potato and pumpkin along with seasonings — fresh coriander leaves, cumin powder, red chilli powder, turmeric powder, and optionally, cinnamon powder. Stir to coat the vegetables.
3. Add the broth and simmer the soup until the sweet potato and pumpkin are completely soft and cooked through.
4. Blend the soup using an immersion blender, then add the cream, black pepper, salt, and optional lime/lemon juice.

❓Frequently Asked Questions

🥖 Serving Suggestions for Pumpkin and Sweet Potato Soup

It goes without saying that soup and bread are a match made in heaven … Everyone knows that you just can’t beat scooping up velvety smooth soup with some good crusty homemade bread.

As for which bread to choose, that’s entirely up to you. Go traditional with a baguette, ciabatta, garlic bread, cornbread, or a homemade crusty boule.

Or, why not spice things up with a fusion combo — garlic naan or methi paratha work surprisingly well, especially with a side of onion bhajis … Don’t knock it ’til you try it!

Of course, you can also serve pumpkin and sweet potato soup with a gooey, crispy toastie. I’m patial to toasties made with a good sourdough loaf, smoked mature cheddar, and crispy onions. It’s a savoury, umami-packed flavour explosion.

Want a lighter option? Since the soup is so hearty, a fresh leafy side salad might be exactly what you need — or serve it as an appetizer to a hearty main like a grain bowl or cauliflower steak.

🥣 Storage and Reheating

Pumpkin and sweet potato soup is a meal-prep hero. I mean, it’s one of those bowls that tastes better the day after you make it, as the flavours develop, deepen, and meld together.

Refridgerate the soup in an airtight container for four days, and reheat on the stove. Add a splash of vegetable stock or water when reheating to loosen it up a bit, and crack over some freshly ground black pepper to liven up the spice.

You can also freeze pumpkin and sweet potato soup — just portion up in freezer-safe bags (best if you don’t have much freezer storage space) or containers, and freeze for up to three months.