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+ servings
Sweet Potato Pumpkin Soup

Warm Sweet Potato and Pumpkin Soup

This cooked sweet potato and pumpkin soup is full of flavor, creamy, plant-based, gluten-free and a crowd pleaser. 
Course Soup
Cuisine American
Keyword gluten-free, plant-based, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 3 cups yams (the orange ones) peeled and chopped
  • 2 cups sugar pumpkin peeled, deseeded and chopped
  • 2 cups vegetable broth low sodium or homemade
  • 1/2 large white onion diced
  • 1/4 cup coconut milk canned preferably no gaur gum
  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1 tsp high mineral salt
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp chipotle chili powder


  • Add coconut oil to a large pot over medium heat until melted. 
  • Add onion and garlic and cook until onions sweat and brown a bit. 
  • Add all spices and stir until combined. 
  • Pour vegetable broth into pot and bring to a boil. 
  • Add pumpkin, sweet potato and boil on medium heat for 20 minutes or until potato and pumpkin are soft. 
  • Pour soup into a blender, add coconut milk and blend until smooth. 


Peel the sugar pumpkin with a sharp knife and deseed before chopping. 
STORAGE: sealed glass container in refrigerator 1 day.