Indulge in the luxurious velvety texture of this vegan pumpkin sweet potato soup. Combining the comforting flavors of sweet and savory, this homely soup is an effortless delight to prepare, chop and simmer in one pot.
For those of you who have been following me for a while, you know that I love easy cooking, especially when it comes to vegan soups. My carrot pumpkin soup is a great example of this.
When I make this pumpkin sweet potato soup, it's always a cozy and filling meal that's incredibly silky and wholesome.
The best part is that it's customizable; you can enjoy it as is or add your favorite flavors and extra vegetables to make it your own.
This soup is super easy to make; I just chop everything and drop it into one pot. I even get lazy with chopping, and it still turns out great!
It's also dietary-friendly, being dairy-free (no cream), gluten-free, corn-free, soy-free, and oil-free. Plus, it uses inexpensive, accessible ingredients, making it a go-to for budget-friendly meal.
About The Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
To make this vegan sweet potato pumpkin soup, I start by peeling and chopping the orange sweet potato into chunks. This adds natural sweetness and a velvety texture that my family and I love in creamy soups.
I prepare the pumpkin in a similar way, peeling, deseeding (and you can roast the seeds without oil to use as a crunchy topping), and chopping it into chunks. Any hard-skinned pumpkin will work, but I usually use Jap pumpkin for its rich flavor, which works well in this recipe.
The onion (whether brown or white) should be finely diced, as it brings a mild sweetness when cooked down (I've left out the oil to keep this a low fat soup, but you can sweat the onions in oil if you like - speaking of I think you'll also love my low fat potato and carrot soup).
For the broth, I use a vegetable bouillon; just make sure to choose one that's vegan, gluten-free, (and oil-free) if that's your preference.
Freshly grated ginger adds a subtle spice that complements the pumpkin and sweet potato. I also include ground coriander as another warming spice to deepen the flavor, it's mild not overpowering.
I add a few garlic cloves, how much really depends on your taste, but I love garlic, so I usually use a bit more.
To achieve that creamy texture, unsweetened almond milk works perfectly without overpowering the natural flavors.
Finally, a dash of black or white pepper adds a gentle heat to balance the sweetness of the vegetables.
Storage
Allow the soup to completely cool down to room temperature and store in an air-tight container in the fridge for up to five days.
Reheat required portions by stirring in a small saucepan over medium heat until it has started to bubble, then transfer to a soup bowl.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegan Pumpkin Sweet Potato Soup
Ingredients
- ⅛ cup Water for sweating onion, or use if oil if preferred
- 1 large Brown onion peeled and diced small
- 750 grams Sweet potato peeled and chopped
- ½ litre Unsweetened almond milk
- 750 grams Pumpkin peeled, deseeded and chopped
- 2½ cm Fresh ginger peeled and grated
- 3 cloves Garlic peeled and minced
- 2 cubes Vegetable bouillon
- 1⅔ cups Water
- ½ teaspoon Ground pepper
- 1 teaspoon Ground coriander
Instructions
- Over medium - high heat, in a non-stick pot add ⅛ cup of water and onion and sweat until translucent by continuously stirring.Stir through sweet potato, almond milk and remaining water and bring to a soft boil. Turn heat down to medium and simmer for 5 minutes. Stir through the remaining ingredients and simmer for another 15 minutes or until vegetables are tender.
- Turn heat the off. Allow pot to stand for a minimum of 10 minutes (see notes) ladle portion of soup contents into a blender and blend with the lid ajar (see notes) until smooth. Repeat until all is blended. Add salt to taste if required. Serve warm.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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