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Easy Creamy Sweet Potato and Pumpkin Soup

Sweet potato and pumpkin soup is a creamy, cozy taste of fall perfect for dinner or even as an appetizer this Thanksgiving. Made right in the Instant Pot, this easy pumpkin sweet potato soup features a carefully chosen blend of warming spices like cinnamon, paprika, and ginger. If you love Panera’s autumn squash soup, this will be your new favorite!

Sweet potato and pumpkin soup is an easy vegetarian fall soup.
Sweet Potato and Pumpkin Soup
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When I think of fall soup, my mind immediately goes to pumpkin soup with sweet potato.

This is the ultimate cozy soup.

And let me tell you, if fall had a taste, this would be it!

We’re talking a velvety, rich, slightly sweet soup with hints of cinnamon, ginger, paprika, and sage.

It’s Thanksgiving time in a bowl.

A better, more indulgent version of Panera’s autumn squash soup.

And it’s soup-er easy to make! (See what I did there? Ok, I’ll see myself out now.)

You can do it right in the Instant Pot and in under 30 minutes.

Ingredients and Kitchen Supplies

Ingredients for Sweet Potato and Pumpkin Soup: Pumpkin, Sweet Potato, Onions, Broth, Spices, Olive Oil, and Cream
Ingredients for Sweet Potato and Pumpkin Soup: Pumpkin, Sweet Potato, Onions, Broth, Spices, Olive Oil, and Cream

To make this you’ll need:

  • Olive oil
  • Garlic– Pressed cloves. Just 2 of them! Don’t let your Italian ancestors whisper to you and tell you to put more in. You want subtle here.
  • Onions– Chopped
  • Sweet potatoes– Peeled and chopped
  • Spices– Cinnamon, paprika, dried sage, dried ginger, salt, and pepper
  • Vegetable broth– You could use chicken broth instead
  • Pumpkin puree– Not pumpkin pie filling! So important!
  • Heavy cream– Do not substitute a lower fat option. If you prefer, you could use full fat coconut milk instead.
  • Garnishes– Pumpkin seeds, sage

Kitchen supplies you’ll need:

How to Make

1. Saute the onions and sweet potatoes.

Saute the onions and sweet potato in the olive oil with spices
Saute the onions and sweet potato in the olive oil with spices

Put the inner liner in the Instant Pot and turn the pot to saute mode. Add the oil to the liner and let it heat. Saute the onions, sweet potatoes, garlic cloves and spices for 3 to 5 minutes or until the aromatics are fragrant.

2. Pressure cook.

Add the vegetable broth
Add the vegetable broth

Add the vegetable broth to the pressure cooker and secure the lid on the Instant Pot, setting the valve to sealed. Pressure cook for 5 minutes.

3. Add the remaining ingredients.

After pressure cooking the onions and sweet potatoes in spices and broth they should be soft.
After pressure cooking the onions and sweet potatoes in spices and broth they should be soft.

Do a quick release and remove the lid from the pot. Stir in the pumpkin puree and heavy cream.

Stir in the cream and pumpkin puree
Stir in the cream and pumpkin puree

4. Puree.

Puree the sweet potato and pumpkin soup with an immersion blender
Puree the sweet potato and pumpkin soup

Use an immersion blender and puree the soup until smooth. If you don’t use an immersion blender, you can use a high power blender like a Vitamix, etc, or food processor to process until smooth. 

5. Serve and enjoy!

Sweet Potato Pumpkin soup is a delicious starter for Thanksgiving or a yummy fall dinner
Sweet Potato and Pumpkin Soup

Dish out into bowls and top with pumpkin seeds, herbs, and Parmesan cheese. Enjoy!

Don’t have an Instant Pot? Make it on the stove.

To make this easy pumpkin sweet potato soup without an Instant Pot, you’re going to roast the veggies the way you would roast this Brown Sugar Butternut Squash (with Cinnamon).

Toss the chopped onions, peeled and chopped sweet potatoes, and pressed garlic together in mixing bowl. Drizzle on the olive and sprinkle in the spices. Toss to coat.

Once everything is well coated, spread the veggies out on a baking sheet lined with aluminum foil and sprayed with nonstick spray.

Roast the sweet potato mixture in a 400 degree oven for 20-25 minutes, turning the vegetables half way through so they don’t burn.

When the veggies are soft, add them to a large soup pot over medium on the stove along with the vegetable broth, heavy cream and pumpkin puree. Stir everything together.

As soon as everything is warmed through, puree the soup with an immersion blender.

Serve with garnishes and enjoy!

Storing leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave until warmed through.

FAQs

Do sweet potatoes and pumpkin taste the same?

While they have similar flavor profiles, they do not taste exactly the same. Sweet potatoes are earthier and richer while still being sweet. Pumpkin is mild and lightly sweet, much more subtle than sweet potatoes.

Can I use all sweet potato or all pumpkin in this soup?

Yes! Sub about 2 cups of pumpkin for each sweet potato (so 4 cups total) or add an additional half sweet potato in place of the pumpkin.

Is this pumpkin soup vegan?

Not as written. However, it is vegetarian. If you would like this sweet potato and pumpkin soup to be vegan instead of vegetarian, substitute coconut milk for the heavy cream.

Tips and Tricks

Sweet Potato Pumpkin soup is a delicious starter for Thanksgiving or a yummy fall dinner
Sweet Potato and Pumpkin Soup
  • I recommend tasting the soup after you puree it and then adding more seasoning if needed. Sometimes pressure cooking dilutes flavors a bit and this will remedy that.
  • Garnish with Sweet and Spicy Roasted Pumpkin Seeds for extra flavor.
  • You can add a bit more broth or cream if you want a thinner soup.

Other Fall Soups You’ll Love

We love this sweet potato and pumpkin soup as a starter before Thanksgiving dinner or as a meal with a loaf of garlic bread or with Apple and Pear Kale Salad with Maple Dijon Vinaigrette.

Looking for other fall soups? Try these:

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Sweet Potato Pumpkin soup is a delicious starter for Thanksgiving or a yummy fall dinner

Sweet Potato and Pumpkin Soup

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 5 minutes
Total Time: 18 minutes

Ingredients

  • 2 tablespoon of olive oil
  • 2 pressed cloves of garlic
  • 2 small to medium onions chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 cup of pumpkin puree
  • 2 1/2 cups of vegetable broth
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1 tsp dried sage
  • 1 tsp dried ginger
  • salt and pepper to taste
  • 1 cup of heavy cream

Instructions

  1. Saute the onions, sweet potatoes, garlic cloves and spices for 3 to 5 minutes or until the aromatics are fragrant.
  2. Add the vegetable broth to the pressure cooker and secure the lid on the Instant Pot, setting the valve to sealed.
  3. Pressure cook for 5 minutes.
  4. After the pot beeps, do a quick release and remove the lid from the pot.
  5. Stir in the pumpkin puree and heavy cream.
  6. Use an immersion blender and puree the soup until smooth. If you don't use an immersion blender, you can use a high power blender like a Vitamix, etc, or food processor to process until smooth. 
  7. Serve and enjoy!

    Notes

    See post for notes.

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