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–+ servings
Sweet Potato Pumpkin Soup comes together in 20 minutes, using canned pumpkin. Simple and delicious soup recipe for fall!
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5 from 4 votes

Sweet Potato Pumpkin Soup

All the flavors of fall in one simple soup, ready in less than 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 86kcal

Ingredients

  • 1 tablespoon olive oil
  • ½ large yellow onion diced
  • 1 clove garlic minced
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 15 ounce can puréed pumpkin
  • 12 oz

    frozen sweet potato cubes



  • 4 cups low sodium chicken stock or vegetable stock
  • ½ cup coconut cream or the top part of a can of coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • allspice to sprinkle on top optional

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the sliced onions to the pan and cook stirring occasionally until translucent and fragrant, about 5 minutes.
  • Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute. Add chicken stock, sweet potatoes and pumpkin and stir to combine.
  • Turn heat to low and simmer for 20 minutes until sweet potatoes are tender and soup is hot.
  • Turn the stove off and use a handheld immersion blender to purée the soup.  Alternately, use a regular blender and purée the soup in 2-3 batches.
  • Stir the coconut cream into the soup. Serve with a pinch of allspice on top (optional).

Nutrition

Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 350mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6054IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg