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  • Creamy vegan sweet potato pumpkin soup with coconut milk in a bowl, garnished with seeds and microgreens
  • Creamy sweet potato pumpkin soup with seed garnish and crackers, served
  • Sweet potato pumpkin soup on a marble board with spoon and herbs, from above
  • Sweet potato pumpkin soup in a bowl with a dipped spoon, detail
  • Sweet potato pumpkin soup – photo 5
  • Sweet potato pumpkin soup from above, hand offering a cracker, close-up
  • Sweet potato soup

18 NOVEMBER 2018

Sweet potato pumpkin soup

By Verena Frei

This post is also available in: deutsch

Jump to recipe

Last updated 5 July 2026

Prep
10 min
Cook
30 min
Total
40 min

Hello lovelies, I hope you aren’t fed up with pumpkin recipes yet, because here is the next one: sweet potato pumpkin soup. To all pumpkin haters, sorry – Freistyle will be back with new pumpkin-free recipes in December – maybe :-). To be honest with you, you really have to try this soup. It’s my all time favorite soup and even many of my friends and my family agree with me. Creamy sweet potato pumpkin soup with seed garnish and crackers, served

The bar is set high but the soup can definitely withstand the pressure. The combination of sweet potatoes, pumpkin and coconut milk is a creamy dream come true and give it a velvety flavor. A sip of orange juice provides a pleasant sourness and delicate spices round the soup up. I once again made the vegetable broth out of vegetable left overs and waste, you can look it up again here.

Sweet potato pumpkin soup on a marble board with spoon and herbs, from above

RECIPE

Sweet potato pumpkin soup in a bowl with a dipped spoon, detail

This time I decided to use caramelized walnuts, vegan Feta, some truffle oil and microgreens as a topping. But there are no limits to your imagination, this soup harmonizes with so many different toppings. Bread croutons, veggie chips or simply some vegan crème fraiche. I like to sprinkle chili flakes on it – but only when the kids don’t eat with us (or just on my plate).

5G4A5487Sweet potato pumpkin soup from above, hand offering a cracker, close-up

I don’t need to mention that the sweet potatoe pumpkin soupis the perfect comfort food for cozy autumn/winter days, do I? It’s also a fantastic starter for a special occasion such as Christmas. I recently cooked it for some friends and served them fresh chestnuts for dessert, that was a perfect match.

Sweet potato soup

Do you like creamy soups or do you prefer clear soups such as minestrone? We actually like them both, the kids also like veggie soups with noodles, like this one here.

I can warmly recommend the sweet potato pumpkin soup (literally :-)). Give it a try, you will see happy faces on your table.

If you love warming soups from the autumn kitchen as much as I do, I have a few more for you: my sweet potato fennel soup with orange plays with the same fruity note, my pumpkin soup with apple and parsnip adds a gentle sweetness, and when you're in the mood for something a little more exotic, my red curry soup with coconut tofu will warm you right up. I'd be so happy if you give this sweet potato pumpkin soup a try.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the soup tastes almost better the next day, as the flavours meld overnight – well sealed it keeps for about 3 days in the fridge and up to 3 months in the freezer. If you like it thicker, use a little less broth; when reheating, just thin it with a splash of water or broth. Butternut works in place of Hokkaido, and if you're out of orange, a squeeze of lime brings the same fresh acidity.

Creamy vegan sweet potato pumpkin soup with coconut milk in a bowl, garnished with seeds and microgreens

5.0 from 1 vote

Sweet potatoe pumpkin soup

A creamy and delicious Sweet potato pumpkin soup. Perfect for cozy fall and winter dinners and so quick to make. Perfect soul food.

  • Prep:10 min
  • Cook:30 min
Vegan

INGREDIENTS

INSTRUCTIONS

  1. Peel the shallots and cut them in small dices, finely grate the piece of ginger
  2. Roast both in olive oil
  3. Dice the sweet potatoes and pumpkin, add them and roast for 3-4 minutes
  4. Deglaze with vegetable broth, coconut milk and the spices
  5. Simmer at medium heat with closed lid for approx. 15-20 minutes until the vegetables are well done
  6. Add salt and pepper and puree the soup
  7. Add the orange juice, taste for seasoning and serve the soup
GOOD TO KNOW

Frequently asked questions

  • The two complement each other perfectly: sweet potato adds body and a natural sweetness, while pumpkin brings the beautiful colour and an earthy, mellow flavour. Together with the coconut milk the soup turns so creamy that you don't need any cream at all.

  • With a Hokkaido you don't – the skin softens as it cooks and blends right in, which saves time and adds colour. For butternut or other thick-skinned squash it's better to peel first, otherwise the skin stays fibrous.

  • Yes, it's great for making ahead – resting overnight in the fridge actually rounds out the flavour. Well sealed it keeps for about 3 days in the fridge and up to 3 months in the freezer. Reheat gently and thin with a splash of broth if needed.

  • If you prefer it less tropical, swap the coconut milk for oat or soy cuisine cream. The result stays lovely and creamy but tastes more neutral. For extra creaminess without coconut, homemade cashew cream works well too.

  • I love caramelised walnuts, vegan feta, a drizzle of truffle oil and microgreens. Bread croutons, veggie chips, a dollop of vegan crème fraîche or chilli flakes for a little heat all work beautifully too.

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