You know those days when you want something warm and comforting but don't have hours to spend in the kitchen? That's exactly when I reach for this sweet potato soup recipe. It's become my go-to when the weather turns chilly and I need something that feels like a warm hug in a bowl.
I first made this soup on a random Tuesday when Emily came home from school complaining about how cold it was outside. I had a can of pumpkin in my pantry (because honestly, who doesn't stock up during fall?) and a few sweet potatoes that needed to be used. What started as a "let's throw this together" moment turned into one of our most-requested recipes. Emily now asks for it at least once a week during fall and winter!
The best part? You can make this on the stovetop, in your slow cooker, OR in the Instant Pot. Talk about flexible! I've tried all three methods depending on how much time I have, and each one works beautifully. If you're looking for more warming fall soups, you'll want to check out my pumpkin soup recipe too – it's another family favorite that uses similar ingredients.
Jump to:
- Why You'll Love This Pumpkin Sweet Potato Soup
- What You'll Need For This Sweet Potato Soup Recipe
- How To Make The Best Pumpkin And Sweet Potato Soup
- How To Store And Reheat This Soup
- Tips And Variations For Your Pumpkin Soup Recipe
- Frequently Asked Questions About Sweet Potato Soup
- Recipes You May Like
- Final Thoughts On This Easy Pumpkin And Sweet Potato Soup
- Easy Pumpkin + Sweet Potato Soup
Why You'll Love This Pumpkin Sweet Potato Soup
- Super quick to make - Ready in just 30 minutes on the stovetop, or you can set it and forget it in the slow cooker
- Uses canned pumpkin - No need to wrestle with a whole pumpkin (thank goodness, because those things are tough!)
- Naturally creamy - The sweet potatoes and pumpkin create this velvety texture without needing tons of cream
- Flexible cooking methods - Make it however works best for your schedule
- Vegetarian and can be vegan - Just use coconut milk instead of cream and vegetable broth
- Freezer-friendly - Make a big batch and save some for later
What You'll Need For This Sweet Potato Soup Recipe
Let me walk you through what goes into this soup. Most of these ingredients are probably already in your kitchen!
For The Soup Base:
- 1 tablespoon olive oil - For sautéing the onions
- ½ white onion, chopped - Adds that savory depth
- 1 teaspoon minced chipotle pepper - From a can of chipotle in adobo (this is my secret weapon!)
- 1 teaspoon granulated garlic powder - Because who has time to mince fresh garlic on a weeknight?
- 2 teaspoons pumpkin pie spice - This is what makes the soup taste like fall
- 1 teaspoon kosher salt
- 1 (15-oz) can pumpkin puree - Not pumpkin pie filling, just plain pumpkin!
- 6 cups chopped, peeled sweet potato - About 2-3 medium sweet potatoes
- 1 quart vegetable broth - Or chicken stock if you're not keeping it vegetarian
To Add At The End:
- 2 tablespoons fresh lemon juice - Brightens everything up
- 1 tablespoon maple syrup - Adds a hint of sweetness
- ⅓ cup canned, unsweetened coconut milk - Or heavy cream if you prefer
- 1 teaspoon salt - Taste and adjust as needed
Equipment You'll Need:
- Dutch oven or large pot
- Immersion blender (or regular blender)
- Slow cooker (optional)
- Instant Pot (optional)
How To Make The Best Pumpkin And Sweet Potato Soup
Okay, let me show you how easy this is. I'm giving you all three methods because I know everyone cooks differently!
Stovetop Method (My Usual Go-To)
- Heat the olive oil in your Dutch oven or large pot over medium heat. Once it's shimmering, toss in the chopped onion.
- Sauté the onion for about 5 minutes until it turns translucent. You'll know it's ready when it gets soft and starts to smell amazing.
- Add all your spices - the chipotle pepper, garlic powder, pumpkin pie spice, and salt. Stir everything together and let it cook for just 1 minute. This step is important because it wakes up all those spices and makes them super fragrant!
- Dump in the pumpkin puree, chopped sweet potatoes, and vegetable broth. Give it a good stir to mix everything together.
- Cover the pot and bring it to a boil, then reduce the heat so it's just simmering. Let it cook for 25-30 minutes. You'll know it's done when you can easily pierce the sweet potatoes with a fork.
- Turn off the heat and grab your immersion blender. Carefully blend everything until it's smooth and creamy. (If you don't have an immersion blender, you can transfer the soup in batches to a regular blender – just be careful because hot liquids can be tricky!)
- Stir in the lemon juice, maple syrup, and coconut milk or cream. Taste it and add more salt if needed.
Slow Cooker Method (For Busy Days)
- Start by sautéing the onion in a pot with olive oil over medium heat for about 5 minutes until translucent.
- Add the chipotle pepper, garlic powder, and salt, stirring for 1 minute until fragrant.
- Transfer everything to your 6-quart slow cooker. Add the pumpkin, sweet potatoes, and vegetable broth, then stir.
- Cover and cook on high for 4-5 hours or low for 6-7 hours. The potatoes should be super tender when it's done.
- Blend until smooth using an immersion blender right in the slow cooker, or transfer to a regular blender in batches.
- Finish by stirring in the lemon juice, maple syrup, and coconut milk or cream.
Instant Pot Method (When You're Really In A Hurry)
- Set your 6-quart pressure cooker to sauté and let it preheat for 5 minutes.
- Add the olive oil and onion, sautéing until translucent (about 5 minutes).
- Stir in the chipotle pepper, garlic powder, and salt, cooking for 1 minute until you can really smell those spices.
- Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine everything.
- Cover and set to high pressure for 8 minutes. When it's done, do a quick release of the pressure.
- Blend until smooth and stir in the lemon juice, maple syrup, and coconut milk or cream.
How To Store And Reheat This Soup
This soup actually gets better the next day! The flavors have time to really come together. Here's what you need to know:
Refrigerator Storage: Keep your leftover pumpkin sweet potato soup in an airtight container for 4-5 days. Just a heads up – it will thicken up quite a bit in the fridge. That's totally normal! When you're ready to reheat it, just add a splash of vegetable broth to thin it back out.
Freezer Storage: This soup is perfect for freezing. Let it cool completely, then pour it into freezer-safe containers. It'll keep for up to 3 months. When you want to use it, thaw it in the fridge overnight, then reheat on the stovetop.
Reheating Tips: I always reheat this soup gently over medium-low heat on the stove, stirring occasionally. You can also use the microwave in 1-minute intervals, stirring between each one. Don't forget to add a little extra broth if it seems too thick!
Tips And Variations For Your Pumpkin Soup Recipe
Want to switch things up? Here are some ideas I've tried over the years:
Skip the spice: If you're not into heat (or feeding kids who aren't fans), just leave out the chipotle pepper. The soup is still delicious without it! Emily goes through phases where she wants it spicy and phases where she doesn't, so I've made it both ways more times than I can count.
Make it richer: Swap the coconut milk for heavy cream if you want something more decadent. Or do half and half!
Add some crunch: Top your bowl with roasted pumpkin seeds, croutons, or even some crispy bacon. The texture contrast is really nice.
Try different spices: You can use curry powder instead of pumpkin pie spice for a completely different flavor. I did this once when I ran out of pumpkin pie spice and it was surprisingly good!
Use fresh pumpkin: If you're feeling ambitious and have fresh pumpkin on hand, use about 2 cups of roasted, mashed pumpkin instead of the canned stuff. Just roast pumpkin cubes at 400°F for 25-30 minutes until tender.
Keep it sugar-free: Leave out the maple syrup if you're doing Whole30 or just want to skip the added sugar. The sweet potatoes provide plenty of natural sweetness.
Frequently Asked Questions About Sweet Potato Soup
Yes! This soup freezes beautifully for up to 3 months. Cool completely, store in airtight containers, and thaw in the refrigerator overnight before reheating.
Absolutely. Replace the 15-oz can with about 2 cups of roasted, mashed pumpkin. Roast pumpkin cubes at 400°F for 25-30 minutes until tender, then mash before adding to the soup.
Yes, when made with vegetable broth and coconut milk (instead of heavy cream). All other ingredients are naturally plant-based, making it perfect for vegan diets.
Store in an airtight container for 4-5 days in the fridge. The soup will thicken when cold—simply add a splash of broth when reheating to reach your desired consistency.
Recipes You May Like
If you loved this creamy pumpkin soup, here are some other cozy recipes you need to try:
- Sweet Potato Chili - Another sweet potato recipe that's perfect for fall! This one has more of a Tex-Mex vibe and is equally comforting.
- Healthy Chicken Pot Pie Soup - All the comfort of chicken pot pie but in soup form and way easier to make.
- Pumpkin Soup - If you're all about that pumpkin life, you'll want this one in your rotation too.
Final Thoughts On This Easy Pumpkin And Sweet Potato Soup
I really hope you love this soup as much as my family does! It's one of those recipes that I keep coming back to year after year. There's something about the combination of pumpkin and sweet potato that just works so well together. The earthiness of the pumpkin, the natural sweetness of the sweet potatoes, and that little kick from the chipotle – it all comes together perfectly.
Whether you make it on the stovetop, in your slow cooker, or in your Instant Pot, you're going to end up with a bowl of pure comfort. It's simple, it's healthy, and it actually tastes amazing. What more could you want?
Give it a try this week and let me know what you think! Don't forget to save this recipe to Pinterest so you can find it again when soup season rolls around.
Easy Pumpkin + Sweet Potato Soup
Equipment
- Dutch Oven
- Immersion Blender
- Slow Cooker
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- ½ white onion chopped
- 1 teaspoon minced chipotle pepper from a can of chipotle in adobo
- 1 teaspoon granulated garlic powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 15-oz can pumpkin puree
- 6 cups chopped, peeled sweet potato
- 1 quart vegetable broth or chicken stock if not vegetarian
To add at the end
- 2 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- ⅓ cup canned, unsweetened coconut milk or heavy cream
- 1 teaspoon salt optional
Instructions
Stovetop Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, pumpkin pie spice, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.
- Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Cook for 25-30 minutes or until the sweet potato is very tender.
- Turn off the heat. Using an immersion blender, carefully blend the soup until it's smooth and creamy. Alternative, carefully transfer the soup in batches to a blender. Blend on high until smooth.
- Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.
Slow Cooker Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.
- Carefully transfer to a 6-quart slow cooker. Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-7, or until the potatoes are tender. Using an immersion blender, carefully blend the soup until it's smooth and creamy. Alternative, carefully transfer the soup in batches to a blender. Blend on high until smooth.
- Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.
Instant Pot Instructions
- Set a 6-quart pressure cooker to saute. Allow to pre-heat for 5 minutes. Add the olive oil and the onion, then saute until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.
- Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.
- Cover and set to high pressure for 8 minutes. Quick release the pressure.
- Using an immersion blender, carefully blend the soup until it's smooth and creamy. Alternative, carefully transfer the soup in batches to a blender. Blend on high until smooth.
- Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.
