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There’s something about fall that makes me crave bowls of cozy, nourishing soup, and my go-to this season has been sweet potato soup with pumpkin and coconut milk. It’s creamy, flavorful, and comforting in a way that feels like a hug in a bowl. Every spoonful carries that mix of earthy sweet potatoes, velvety pumpkin, warm spices, and silky coconut cream, it’s the kind of meal I look forward to after a chilly walk outside or a long day of work.

I’ve been making versions of this soup for years, tweaking it here and there, but this recipe is the one I keep coming back to. It’s simple, filling, and has that balance of sweet and savory flavors that always wins people over. Let me walk you through not only the recipe itself but also the little tips, tricks, and personal touches that make it special in my kitchen.

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Why I Love Making This Soup

Whenever the weather cools down, soup is the first thing on my weekly menu. I love that I can make a big pot, enjoy it for dinner, and then have leftovers for lunch or even freeze portions for later. But what really makes this sweet potato soup with pumpkin stand out?

• It feels indulgent, but it’s actually packed with vegetables.
• It’s naturally creamy without needing heavy cream or butter.
• It’s vegan and gluten-free, which means it works for almost anyone I’m cooking for.
• The flavors are layered, sweet, smoky, slightly spicy if you want, and deeply comforting.
• It pairs perfectly with bread. (And if you’ve been around here for a while, you know I love serving soup with my homemade focaccia. More on that later!)

And honestly, I love how versatile it is. Sometimes I make it exactly as written, and other times I toss in a handful of lentils, swap pumpkin for butternut squash, or add a dash of chili flakes when I want some heat. It never fails me.

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Ingredients You’ll Need (and Why They Matter)

I always think recipes make more sense when you understand why each ingredient is there. Here’s a breakdown of what you’ll need and how each one works in the soup:

• Olive oil (3 tbsp) – the base that helps soften the onions and release all that flavor from the aromatics.
• Sweet potatoes (3 medium, cubed) – the heart of the soup. They bring sweetness, creaminess, and body once blended.
• Carrots (2 large) – they add depth of flavor and a subtle sweetness that balances the spices.
• White onion (1 large) – the flavor backbone. Cook it low and slow so it turns soft and sweet.
• Garlic (3 cloves) – no soup is complete without garlic. It’s the flavor enhancer that rounds everything out.
• Fresh ginger (1 tsp, grated) – a little zing that lifts the earthiness of the potatoes.
• Coriander (¼ tsp) – adds warmth and a citrusy undertone.
• Smoked paprika (¼ tsp) – my secret ingredient for smoky depth.
• Cumin (¼ tsp) – earthy and grounding.
• Pumpkin purée (½ cup) – adds richness, fall flavor, and a gorgeous golden color.
• Vegetable broth (6 cups) – the liquid base that ties everything together.
• Coconut cream (1 can) – what makes this soup luxuriously creamy without any dairy.
• Optional: maple syrup (2–3 tbsp) – for those who like their soup a little sweeter.
• Toppings: pepitas, feta, or herbs – because a good topping takes a bowl of soup from simple to restaurant-worthy.

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I always recommend using good vegetable broth because it really makes a difference. I often make my own from veggie scraps, but store-bought works too, just choose one with a clean ingredient list and not too much sodium.

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Step-by-Step Instructions

Now let’s get into the fun part, cooking. The method is straightforward, but I’ll share some tips along the way that I’ve learned after making this soup more times than I can count.

• Start with the aromatics.
  Heat the olive oil in a large pot over medium heat. I like to use my Lodge dutch oven. Add the chopped onion and cook until it’s soft and translucent, about 7–8 minutes. Don’t rush this step! A well-cooked onion is what gives the soup its deep base flavor. But don’t let it burn.

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• Add the garlic and ginger.
  Toss in the minced garlic and fresh grated ginger, cooking for another 2–3 minutes. The kitchen will smell amazing at this point, this is when my family usually wanders in to ask what I’m making.
• Bring in the vegetables.
  Stir in the cubed sweet potatoes and sliced carrots. Let them sauté for 2–3 minutes so they can soak up all that flavor.
• Add the liquid and spices.
  Pour in the vegetable broth and pumpkin purée, then sprinkle in the coriander, smoked paprika, and cumin. Give everything a good stir.

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• Simmer.
  Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes. You’ll know it’s ready when the sweet potatoes are fork-tender.
• Blend.
  Grab your immersion blender and blend the soup until smooth. (If you don’t have one, you can use a regular blender, just do it in batches and be careful with the hot liquid.)

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• Add the coconut cream.
  Stir it in and watch your soup turn silky and rich. Taste it here, you might want to add salt, pepper, or that optional maple syrup for extra sweetness.

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• Serve and enjoy.
  Ladle into bowls, top with pepitas or feta, and serve with warm focaccia.

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Health Benefits of Sweet Potato Soup with Pumpkin

Beyond being cozy and delicious, this soup is a powerhouse of nutrients. Every ingredient brings something to the table, making it a meal you can truly feel good about.

• Sweet Potatoes: Packed with fiber, beta-carotene (which converts to vitamin A), and antioxidants that support eye health and immunity.
• Pumpkin: Another beta-carotene superstar that’s low in calories but high in vitamins, especially A and C.
• Carrots: Rich in vitamin K and potassium, plus they add extra fiber.
• Ginger and Garlic: Known for their anti-inflammatory and immune-boosting properties.
• Coconut Cream: Provides healthy fats that make the soup satisfying and help with vitamin absorption.
• Spices (coriander, cumin, smoked paprika): Not just flavor enhancers, these spices also aid digestion and bring subtle anti-inflammatory benefits.

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I love meals that check all the boxes: comforting, flavorful, and nourishing. This soup is one of those recipes where you know you’re taking care of your body while also indulging your taste buds.

Topping Ideas and Garnishes

One of the easiest ways to elevate a bowl of sweet potato soup with pumpkin is with toppings. A simple sprinkle or drizzle can take the soup from comforting to downright impressive. Here are some of my go-to garnishes:

• Pepitas (pumpkin seeds): Toast them lightly in a dry skillet with a pinch of salt for extra crunch.
• Crumpled feta or goat cheese: Adds a tangy, salty contrast to the sweetness of the soup.
• Crispy chickpeas: For a protein-packed crunch, flavored with smoked paprika or cumin to match the soup.
• Fresh herbs: Cilantro, parsley, thyme, or even sage add brightness and freshness.
• Chili oil or hot sauce drizzle: Perfect for spice lovers who want to balance the natural sweetness.
• Coconut cream swirl: A pretty, creamy finish that doubles as extra richness.
• Croutons: Homemade or store-bought, they add that satisfying crunch on top.

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I love setting out a little topping bar when I serve this at dinner parties. Everyone gets to customize their bowl, and it turns something simple into an interactive, cozy meal.

My Focaccia and Soup Tradition

Every time I make this soup, I bake a pan of my 5 hour focaccia. I first made my focaccia years ago when I had a few friends over for dinner on a chilly October evening. I was serving this soup, but I felt like it needed something extra to make it feel like a full meal. Bread seemed like the obvious answer, so I whipped up some focaccia with rosemary and sea salt.

It was such a hit that now I can’t separate the two. My family even jokes that the soup is just an excuse to make bread. There’s something magical about dipping a piece of warm, herby focaccia into this creamy, pumpkin-sweet potato soup, it’s comfort food at its best.

(If you want to try my easy 5 hour focaccia recipe, I’ve linked it HERE. It’s simple, foolproof, and pairs beautifully with this dish.) Or try out my Pumpkin Focaccia to use up the rest of that pumpkin puree.

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Tips for Success

Over time, I’ve picked up little tricks to make this soup even better:

• Don’t skip sautéing the onions. It sets the foundation for flavor.
• Use full-fat coconut cream. It makes the soup luscious. Light coconut milk works in a pinch, but it won’t be as rich.
• Blend thoroughly. The smoother, the better, it’s worth the extra 30 seconds.
• Play with spices. A pinch of cayenne or chili flakes adds a nice kick if you like heat.
• Adjust sweetness. Maple syrup is optional, but sometimes I like adding just a touch to balance the smoky paprika.

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Variations You Can Try

One of my favorite things about this recipe is how adaptable it is. Here are a few fun ways to change it up:

• Add lentils. Toss in ½ cup of red lentils with the broth for extra protein.
• Swap pumpkin for squash. Butternut squash or acorn squash works just as well.
• Make it spicy. Add fresh chili or a teaspoon of curry paste for a whole new flavor profile.
• Try different toppings. Croutons, a swirl of Greek yogurt (if not vegan), or crispy chickpeas make great alternatives to pepitas.

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Meal Prep and Storage

This soup is meal-prep gold. I make a big batch on Sunday and enjoy it all week long. Here’s how to store it:

• Fridge: Keeps well for up to 5 days in an airtight container.
• Freezer: Store in freezer-safe jars or containers for up to 3 months.
• Reheating: Warm gently on the stove, and add a splash of broth or water if it’s too thick.

Pro tip: I like freezing it in individual portions so I can grab one for lunch whenever I need something quick and cozy.

When to Serve This Soup

One of the best things about this sweet potato soup with pumpkin is how versatile it is. I’ve served it for weeknight dinners, packed it up in thermoses for fall hikes, and even ladled it into mugs at holiday gatherings. It’s one of those recipes that feels both casual and elevated depending on how you present it.

Here are some of my favorite ways to serve it:

• Weeknight Dinner: Pair with focaccia or a simple grilled cheese sandwich for a comforting meal after work.
• Meal Prep Lunches: Portion into jars and reheat quickly during busy weekdays.
• Holiday Starter: Serve in small bowls or mugs as an appetizer before a big Thanksgiving or Friendsgiving spread.
• Soup + Salad Night: Pair with a crisp kale salad topped with apples, walnuts, and feta.
• Fall Picnic: Pour into insulated mugs and enjoy outdoors, it’s cozy food that travels well.
• Dinner Party: Dress it up with fancy toppings (crumbled feta, a drizzle of chili oil, toasted seeds) and serve with a rustic bread basket.

I love that this soup can flex depending on the mood. Sometimes it’s pure comfort food, other times it feels special enough to serve to guests. It always delivers.

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Why This Soup Works Every Time

I think the magic of this soup comes from the balance of flavors:

• The sweet potatoes bring natural sweetness.
• The pumpkin purée deepens the flavor and adds that fall vibe.
• The coconut cream makes it indulgent without dairy.
• The spices create warmth without overpowering.

It’s hearty without being heavy, and it feels special while still being simple enough for a weeknight dinner. That’s a winning recipe in my book.

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Sweet Potato Soup with Pumpkin Recipe

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Ingredients

• 3 tbsp olive oil
• 3 sweet potatoes, cubed
• 2 large carrots, chopped
• 1 large white onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• ¼ tsp ground coriander
• ¼ tsp smoked paprika
• ¼ tsp cumin
• ½ cup pumpkin purée
• 6 cups vegetable broth
• 1 can (13–14 oz) coconut cream
• Optional: 2–3 tbsp maple syrup (for sweetness)
• Toppings: pepitas, feta, fresh herbs

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion and cook until soft and translucent, 7–8 minutes.
3. Stir in garlic and ginger; cook 2–3 minutes.
4. Add sweet potatoes and carrots, cook another 2–3 minutes.
5. Pour in vegetable broth and pumpkin purée. Add coriander, smoked paprika, and cumin. Stir well.
6. Bring to a boil, then reduce to a simmer for 20–25 minutes, until sweet potatoes are tender.
7. Blend soup with an immersion blender (or in batches in a regular blender) until smooth.
8. Stir in coconut cream. Taste and adjust seasoning, add salt and pepper, or maple syrup if desired.
9. Serve hot, topped with pepitas, feta, or herbs. Pair with warm focaccia.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6

This sweet potato soup with pumpkin has become one of my favorite seasonal recipes, not just because it tastes amazing but because it creates a ritual. Chopping sweet potatoes, simmering everything together, and blending it into creamy perfection, it’s the kind of cooking that slows me down and makes me appreciate the season.

And serving it with fresh focaccia? That’s the cherry on top.

If you’re looking for a cozy, nourishing recipe to make this fall, I can’t recommend this one enough. Try it, make it your own, and don’t forget the toppings. Trust me, you’ll want this in your weekly rotation.

With Love,

Bri & Cat

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