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A close-up of a white bowl filled with vibrant orange, creamy pumpkin and sweet potato soup, garnished with a swirl of white cream and a generous sprinkling of roasted green pumpkin seeds (pepitas).

Creamy Pumpkin and Sweet Potato Soup

This Creamy Pumpkin and Sweet Potato Soup is a velvety blend of roasted vegetables, warm spices, and creamy coconut milk — the perfect cozy bowl for chilly fall days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 cups pumpkin peeled and cubed (fresh or canned can be used)
  • 2 cups sweet potato peeled and cubed
  • 1 onion quartered
  • 2 cloves garlic peeled
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
Soup Base
  • 3 cups vegetable broth or chicken broth
  • 1 cup coconut milk full fat for creaminess
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Optional Garnish
  • toasted pumpkin seeds
  • drizzle of coconut milk or cream

Equipment

  • Baking Sheet
  • Blender or Immersion Blender
  • Large Pot

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss pumpkin, sweet potato, onion, and garlic with olive oil, salt, and pepper. Spread on the baking sheet.
  3. Roast for 30–35 minutes, stirring halfway through, until tender and slightly caramelized.
  4. Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth and creamy.
  5. Pour the mixture into a large pot. Stir in coconut milk, cinnamon, and nutmeg. Simmer gently for 10 minutes.
  6. Adjust seasoning to taste, then serve warm topped with toasted pumpkin seeds and a drizzle of coconut milk.

Notes

For extra depth of flavor, add a splash of maple syrup or a pinch of cayenne pepper. This soup stores well in the fridge for up to 4 days or can be frozen for later.