Pumpkin-sweet potato soup

Super-Easy Pumpkin Sweet Potato Soup

An easy pumpkin-sweet potato soup made from leftovers found in the fridge.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Jeanne Fratello


  • 1 T. olive oil
  • 1 onion peeled and diced
  • 1 cup cooked mashed pumpkin
  • 2 small sweet potatoes roasted and peeled
  • 3 cups vegetable broth
  • 1/4 cup coconut cream thinned with 1 tsp. almond milk (optional)
  • 1/2 to 1 tsp. salt adjusted to taste


  1. Heat the olive oil in a large saucepan over medium heat. Saute the onion until it is translucent and just barely golden. Add the pumpkin and sweet potatoes, and stir, mashing gently, until heated through. Add the vegetable broth and heat to boiling, then reduce to a simmer. Let simmer for 10-15 minutes, then remove from heat. Puree the soup with an immersion blender (ideally) or in a food processor, adding more broth if needed to achieve a proper soup consistency. Add salt to taste.
  2. If desired, drizzle with coconut cream/almond milk mixture for garnish: Spoon cream mixture into a small plastic bag. Cut a small hole in the corner of the plastic bag. Squeeze out lines of cream across the soup. Take a sharp knife and cut perpendicular lines through the cream to create a wavy effect. Serve while hot.