Pumpkin and Sweet Potato Soup is made with pumpkin puree, sweet potatoes and the best blend of fall spices. This slow cooker pumpkin soup takes just 15 minutes of prep time and is perfect for busy weeknights.
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Cooking with pumpkin is one of my favorite ways to welcome the cooler weather and change of seasons. It goes well with both sweet and savory recipes and pairs well with some of my favorite warm and cozy spices.
This creamy pumpkin soup is the perfect meal for a chilly and busy weeknight.
Why You'll Love this Recipe
- Dairy-free and gluten-free. This pumpkin soup is made with vegetable broth and without cream, making it suitable for most dietary restrictions. If you're vegan, you'll also love my Creamy Vegan Pumpkin Pasta Sauce.
- Great for meal prep. This soup is hands-off so it's easy to make ahead of time and enjoy throughout the week.
- Freezer-friendly. Since this sweet potato soup does not contain dairy, you don't have to worry about it separating once frozen. You can freeze it for up to six months. Try my roasted tomato soup or broccoli soup for more freezer-friendly recipes!
- Easy clean-up. Since this soup is made in a slow cooker, it requires minimal dishes, making the clean-up even easier!
Ingredients
- Pumpkin puree. Make sure you use pumpkin puree and not pumpkin pie filling.
- Sweet potatoes. Fresh, peeled sweet potatoes add the perfect sweetness to this sweet potato pumpkin soup. I used classic garnet sweet potatoes with orange flesh.
- Spices. You'll need a blend of salt, pepper, cinnamon, nutmeg, and paprika. Smoked paprika, in place of sweet paprika, will give the pumpkin and sweet potato soup a smokier flavor.
- Bay leaf. The bay leaf adds a subtle woodsy and slightly sweet flavor to the soup, adding an extra layer of depth. I recommend just 1 or 2 bay leaves as they can be very strong. You can use thyme, oregano or rosemary in place of the bay leaf.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Try cubed butternut squash for butternut squash soup, yams or another type of squash like Honeynut, acorn, or delicata squash.
- I used a can of pumpkin puree, however, you can make your own pumpkin puree at home with roasted pumpkin. Alternatively, you can use butternut squash puree.
- This recipe isn't spicy but if you prefer some heat, add some chili pepper, cayenne pepper or red pepper flakes to the soup.
- If you prefer a thinner soup, use more vegetable broth and a few less sweet potatoes. For a thicker sweet potato soup, use less broth and/or blend the soup for less time to leave it slightly chunky.
Instructions
I recommend peeling the sweet potatoes first to make it extra easy to blend silky smooth. Then, cut the onion and potato into wedges or triangles. They do not need to be very small or the same size - everything will get blended smooth in the end.
- Step 1: Add all ingredients to the slow cooker bowl. Stir to combine until evenly distributed. Cook on low for 6-8 hours.
- Step 2: Blend until smooth. Turn off the slow cooker, remove the bay leaf, then blend the soup until smooth with an immersion blender. Serve and enjoy.
How to Blend This Soup
Be extremely careful when blending hot soup, whether you are using an immersion blender or a countertop blender. Hot liquids can expand rapidly when blending, causing them to splatter and potentially burn someone.
Immersion Blender Method:
- Allow the soup to cool for 5-10 minutes.
- Insert the immersion blender into the soup and start blending the soup at low speed, keeping the blender submerged in the soup to prevent it from splattering.
- Move the blender around to ensure even blending. Blend until it has reached your desired texture and consistency.
Regular Blender Method:
- Allow the soup to cool for 5-10 minutes until it is no longer steaming.
- Using a ladle, add the soup to the blender until it is just half full.
- Place the lid on the blender and either remove the center cap or leave it slightly open to allow the steam to escape. You can place a folded kitchen towel over the opening to prevent splatter but still allow the steam to get through.
- Hold the lid firmly in place and start blending at a low speed. You can gradually increase the speed of your blending.
- Repeat with the remaining soup and add it back to the pot.
Sarah's Top Tips
- Depending on the brand and age of your slow cooker, yours may run hotter or colder than mine. Check the tenderness of the potatoes after 6 hours.
- Make sure the potatoes are cooked through all the way to avoid a grainy texture.
- Use an immersion blender over a regular blender for less mess. Blend your soup for just a few minutes if you want it to remain slightly chunky.
- I recommend a 7-quart slow cooker for this soup.
Serving
This sweet potato soup is great served on its own but you can also add roasted pumpkin seeds, sour cream or crumbled bacon on top. I recommend some fresh herbs and toasted bread for dipping!
Serve it with a side of roasted sweet potato salad or maple-glazed Brussels sprouts. An apple cider margarita is the perfect cocktail to pair with this soup.
Storage and Reheating
Make sure to allow the soup to cool completely to room temperature before storing. Store in an airtight container in the fridge for 4-5 days or freezer for up to 6 months.
Let the soup defrost in the fridge overnight before reheating on the stovetop until warm. You can also reheat it in the microwave for about 2 minutes.
More Easy Soups and Stews You May Like
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Pumpkin and Sweet Potato Soup
KITCHEN TOOLS NEEDED
- Cutting board
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Ingredients
- 1 yellow onion, cut into wedges
- 1 (15 ounce) can pumpkin puree
- 2 large sweet potatoes, peeled and cut into large pieces
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon paprika
- 1 bay leaf
- 4 cups vegetable broth
Instructions
- Begin by prepping your ingredients. Cut the onion and sweet potato into wedges or triangles. The pieces don't have to be very small or exactly the same size.
- Add all of the ingredients to a slow cooker and cook on low for 6-8 hours or until the potatoes are fork tender.
- Turn off the slow cooker, blend the soup with an immersion blender and serve.
Sarah's Tips
- Depending on the brand and age of your slow cooker, yours may run hotter or colder than mine. Check the tenderness of the potatoes after 6 hours.
- Make sure the potatoes are cooked through all the way to avoid a grainy texture.
- Use an immersion blender over a regular blender for less mess. Blend your soup for just a few minutes if you want it to remain slightly chunky.
- I recommend a 7-quart slow cooker for this soup.
- Make sure to allow the soup to cool completely to room temperature before storing. Store in an airtight container in the fridge for 4-5 days or freezer for up to 6 months.
- Let the soup defrost in the fridge overnight before reheating on the stovetop until warm. You can also reheat it in the microwave for about 2 minutes.
- Heat 1 tablespoon of oil in a large pot over medium-high heat.
- Add the diced onion and cook for about 5 minutes until softened. Next, cook the garlic for 1 minute until fragrant.
- To the pot, add the remaining ingredients.
- Cover and bring the soup to a boil. Turn the heat down to medium-low and let the soup simmer for 25-30 minutes until the sweet potato is tender.
- Turn off the heat, blend the soup with an immersion blender and serve.
Nora Ortiz says
What size can of pumpkin purée?
Sarah Hill says
Hi Nora, 15 ounce can. I apologize for the oversight, I just added this to the recipe card.