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–+ servings
two white bowls with yellow soup topped with green herbs and toasted pumpkin seeds
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4.98 from 41 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, lunch, Soup
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Servings: 6 servings
Calories: 167kcal
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

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.
    750 grams Sweet potato, 750 grams Pumpkin, 1 large Brown onion, ⅛ cup Water, 2½ cm Fresh ginger, 3 cloves Garlic, ½ litre Unsweetened almond milk, 2 cubes Vegetable bouillon, 1⅔ cups Water, ½ teaspoon Ground pepper, 1 teaspoon Ground coriander
  • 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