Creamy Pumpkin & Sweet Potato Soup | Easy Fall Recipe for Cozy Comfort Food

Imagine wrapping yourself in a soft blanket with a steaming bowl of velvety pumpkin and sweet potato soup—it’s pure autumn in a spoon. This cozy, seasoned favorite blends pantry staples into a flavorful, soothing meal. Perfect for beginners, it’s comforting, creamy, and comes together effortlessly—whether you’re looking for a fuss-free weeknight dinner or a family-style favorite to share.

Ingredients You’ll Need

• 1 tablespoon olive oil
• ½ medium white or yellow onion, chopped (~½ cup)
• 1 teaspoon chipotle pepper (from a can), optional for a smoky touch
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 2 teaspoons pumpkin pie spice (or ½ tsp each of cinnamon, ginger, nutmeg, cloves)
• 1 teaspoon kosher salt, plus more to taste
• 1 (15-oz) can pumpkin puree (unsweetened)
• 6 cups chopped, peeled sweet potato (~2 medium to large)
• 4 cups (1 quart) vegetable broth (or chicken stock for non-vegetarian version)
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup (optional, for a hint of sweetness)
• ⅓ cup canned unsweetened coconut milk (or heavy cream)

(Adapted from Real Food Whole Life “Easy Pumpkin + Sweet Potato Soup” recipe) Real Food Whole Life

Step-By-Step Instructions

1. Sauté the aromatics. In a large pot or Dutch oven over medium heat, warm the olive oil. Add chopped onion and cook until translucent, about 5 minutes.
   Tip: Stir occasionally to prevent sticking and bring out that sweet onion flavor!
2. Add spices. Stir in chipotle (if using), garlic powder, pumpkin pie spice, and salt. Cook for about 1 minute until fragrant.
3. Add main ingredients. Pour in pumpkin puree, chopped sweet potatoes, and vegetable broth. Stir until well combined.
4. Simmer. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 25–30 minutes, or until sweet potatoes are very tender.
5. Blend until creamy. Remove from heat. Use an immersion blender directly in the pot to blend until smooth. If using a regular blender, work in batches—blend carefully and cover with a towel for safety.
6. Finish and adjust. Stir in lemon juice, maple syrup (if using), and coconut milk or cream. Taste and adjust salt as needed.
7. Serve warm. Ladle into bowls and enjoy that cozy fall flavor immediately.

Helpful Notes & Tips

• Controlling heat: Omit the chipotle for a mild, family-friendly version, or reduce it—especially good if cooking for kids.
• Spice blends: No pumpkin pie spice? Mix your own: ½ tsp cinnamon + ½ tsp ginger + a pinch of nutmeg/clove.
• Oil-free option: Skip the oil and sauté onions with a splash of broth to cut fat without losing flavor.
• Storage: Keep leftovers refrigerated in a sealed container for up to 4 days. To freeze, store in freezer-safe containers for up to 3 months.
• Reheating: Add a splash of broth or water when reheating to restore silky texture if it thickens.

Recipe Variations

• Add protein: Stir in cooked shredded chicken or roasted chickpeas for extra heartiness and protein.
• Spice it up: Swap chipotle for ½ teaspoon cayenne or smoked paprika for different smoky heat.
• Lighter dairy alternative: Replace coconut milk with low-fat milk or plain yogurt stirred in at the end for creaminess with less richness.
• Vegan/FODMAP-friendly: Use vegan stock, omit onion and garlic—or replace with asafoetida pinch.

Serving Suggestions

• Great alongside a crusty baguette or garlic bread for dipping.
• A bright green salad with a tangy vinaigrette balances the richness.
• Garnish with fresh herbs (like sage or parsley), a swirl of coconut cream, or a sprinkle of toasted pumpkin seeds for texture and an extra cozy touch.

Conclusion

Let this creamy pumpkin & sweet potato soup fill your kitchen with warmth and your heart with comfort. Simple to make, delicious to share—whether it’s a quiet solo dinner or a little gathering with loved ones. Cozy up, dig in, and savor each spoonful of fall bliss.