Sweet Potato In Pumpkin Soup

Sweet Potato In Pumpkin Soup

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Roasted Pumpkin and Sweet Potato Soup Grab Your Spork
Roasted Pumpkin and Sweet Potato Soup Grab Your Spork from grabyourspork.com

If you’re looking for a hearty and healthy soup that’s perfect for fall, look no further than sweet potato in pumpkin soup. This delicious twist on a classic recipe is easy to make and packed with flavor. Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to become a new favorite in your recipe arsenal.


  • 1 large sweet potato, peeled and chopped
  • 1 can pumpkin puree
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup heavy cream (optional)
  • Salt and pepper to taste


  1. In a large pot, sauté the onion and garlic until the onion is translucent.
  2. Add the sweet potato, pumpkin puree, vegetable broth, and spices to the pot.
  3. Bring the mixture to a boil, then reduce heat and simmer until the sweet potato is tender, about 20-25 minutes.
  4. Puree the soup with an immersion blender or transfer it to a blender and puree in batches.
  5. Stir in the heavy cream (if using) and season with salt and pepper to taste.
  6. Serve hot and enjoy!

Nutritional Information:

Serving size: 1 cup
Calories: 120
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 600mg
Total Carbohydrates: 19g
Dietary Fiber: 4g
Sugars: 6g
Protein: 4g

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Cooking Time:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • Large pot
  • Immersion blender or blender

Serving Suggestions:

This soup pairs well with a side salad, crusty bread, or a grilled cheese sandwich.


Try adding some chopped apple or pear for a touch of sweetness, or top with croutons, bacon, or sour cream for some extra flavor and texture.


You can use chicken or beef broth instead of vegetable broth, or substitute coconut milk for the heavy cream for a dairy-free option.


This soup will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.


  • For a smoother soup, peel the sweet potato before chopping it.
  • If you don’t have an immersion blender, be sure to let the soup cool slightly before blending it in a blender to avoid burns or spills.
  • Adjust the spices to your taste, adding more or less cayenne pepper depending on how spicy you like your soup.


This soup is gluten-free and vegetarian (if you use vegetable broth and omit the heavy cream).

Frequently Asked Questions:

Can I make this soup ahead of time? Yes, you can make this soup ahead of time and reheat it when ready to serve.

Can I freeze this soup? Yes, this soup freezes well and can be stored in the freezer for up to 3 months.

Final Thoughts:

Sweet potato in pumpkin soup is a delicious and nutritious recipe that’s perfect for fall. With its creamy texture and warming spices, it’s sure to become a new favorite in your recipe collection. So why not give it a try and see for yourself?

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