Can I use fresh pumpkin instead of puree?

Yes. Fresh pumpkin is wonderful in Pumpkin and Sweet Potato Soup. Peel, seed, and cube the pumpkin, then roast until tender and lightly caramel at the edges. Roasting builds sweetness and keeps the texture silky after blending. Use roughly two cups of cooked pumpkin in place of puree. If your squash tastes very sweet, balance with a squeeze of lemon at the end. Blend thoroughly, taste, and add a pinch of salt to bring the flavors forward.

Can I freeze Pumpkin and Sweet Potato Soup?

Absolutely. Cool Pumpkin and Sweet Potato Soup completely, then portion into containers, leaving a little room for expansion. Freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth and a small stir of coconut milk to restore the gloss. If you plan to freeze often, skip delicate garnishes and add them when serving. Label the date so weeknight dinners are as easy as grabbing a jar and warming it through.

How can I make it spicier?

For gentle heat in Pumpkin and Sweet Potato Soup, start with a pinch of cayenne or red pepper flakes and taste after simmering. You can also bloom a little curry paste with the onions and garlic for warmth that feels rounded, not sharp. If you overshoot, stir in extra coconut milk or a squeeze of lemon to soften the edge. I like finishing with chili oil at the table so everyone can choose their own level without changing the whole pot.

What should I serve with it?

I keep sides simple so the Pumpkin and Sweet Potato Soup stays the star. Crusty bread, garlic toast, or warm flatbread are perfect for dipping. A crisp green salad or roasted vegetables add color and crunch. For toppings, try toasted pepitas, sunflower seeds, or chopped herbs; a swirl of coconut milk looks pretty and tastes lush. If you’d like a sweet finish, apple quick bread or cinnamon muffins echo the spices and make the whole meal feel thoughtful and cozy.

Easy Pumpkin and Sweet Potato Soup

Ingredients

Scale

2 cups pumpkin puree
2 cups sweet potatoes, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tsp grated fresh ginger
1 tsp ground cinnamon
Salt and pepper to taste
2 tbsp olive oil
Optional: pinch of cayenne, toasted seeds, fresh herbs

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Instructions

Sauté: Warm olive oil over medium heat. Cook onion with a pinch of salt until soft; add garlic.
Bloom spices: Stir in ginger and cinnamon for 30 seconds.
Simmer: Add pumpkin, sweet potatoes, and broth. Simmer ~20 minutes until tender.
Blend: Puree smooth with an immersion blender.
Finish: Stir in coconut milk. Season to taste and serve hot.

Notes

Roast the sweet potatoes first for deeper flavor. Garnish with a coconut milk swirl, toasted seeds, or herbs. Freezes up to 3 months.

Learn more about natural carotenoids in squash on Harvard’s Nutrition Source.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 292
Sugar: 9g
Sodium: 500mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg