• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

subscribe
search icon
Homepage link
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

×
Home » Vegan Soups

Vegan Pumpkin Sweet Potato Soup

Published: Sep 11, 2024 · Modified: Jul 27, 2022 by Janelle Hama *This post may contain affiliate links. Disclosure

84 shares
Jump to Recipe

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.

two white bowls with yellow soup topped with green herbs and toasted pumpkin seeds
Silky and creamy vegan pumpkin sweet potato soup

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

a wedge of pumpkin, sweet potato, onion, garlic clove, bouillon, ginger, almond milk, pepper and ground coriander on a grey benchtop

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.

a bowl of yellow soup with a cob of damper in another plate
I paired my soup with a loaf of vegan damper bread

green coriander on top of a bowl of yellow soup

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.

a male hand dipping a piece of damper into thick orange soup

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

two white bowls with yellow soup topped with green herbs and toasted pumpkin seeds

Vegan Pumpkin Sweet Potato Soup

A creamy vegan pumpkin sweet potato soup, blending sweet and savory flavors in one pot. This easy recipe is a plant-based delight perfect for cozy meals.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, lunch, Soup
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Author: Janelle Hama

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
Metric - US Customary
Prevent your screen from going dark

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

5-6 Servings of about 2¼ cups each.
Always stand (cool) hot soup for 10 minutes before blending in a blender, never blend boiling soup.
Leave the blender soup ajar to allow steam to escape whilst blending. You can place a cloth on top. 
The consistency can be adjusted at the end by adding a small amount of liquid.
Enjoy this soup with freshly baked vegan bread rolls.

Nutrition

Serving: 2.25cups | Calories: 167kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 246mg | Potassium: 897mg | Fiber: 5g | Sugar: 10g | Vitamin A: 28377IU | Vitamin C: 17mg | Calcium: 183mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

More Vegan Soups

  • Easy Vegan Broccoli Soup
  • chunky vegetable soup in a white bowl
    Chunky Vegetable Soup
  • a bowl of creamy zucchini corn chowder
    Zucchini Corn Chowder
  • a white bowl of vegan potato corn chowder with a spoon in it
    Vegan Potato Corn Chowder
84 shares

Reader Interactions

Comments

No Comments

4.98 from 41 votes (41 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

a female brunette throwing a lemon

Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • Kousa Mahshi - Stuffe Zucchini Recipe
    Kousa Mahshi (Lebanese Stuffed Zucchini)
  • a red casserole pot with okra stew
    Bamia (Okra Stew Without Meat)
  • fingers holding a brown chocolate balls
    Chocolate Bliss Balls Without Dates
  • a stack of vegan corn fritters
    Easy 4-Ingredient Corn Fritters (Vegan)

Free e Cookbook

I'm sharing 5 top recipes from my family's cookbook, get it delivered to your inbox. Sign up →

an ipad showing a cookbook cover

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Terms of Use

Newsletter + Links

Sign Up! for emails and updates
Web stories
Vegan Lebanese Recipes
Shop Kitchen Essentials

Contact

Contact
Work with me
Social media
Advertise

Copyright © 2025 Plant Based Folk

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.