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The Best Pumpkin & Sweet Potato Soup – Creamy & Cozy

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A creamy, comforting pumpkin and sweet potato soup made with real, whole ingredients. Naturally vegan, dairy-free, and perfect for cozy, nourishing meals.

Ingredients

Scale

  • 2 large sweet potatoes, peeled and cubed

  • 2 tbsp olive oil

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 1 carrot, chopped (optional)

  • 1 (15 oz) can pumpkin purée

  • 4 cups vegetable broth

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp ground ginger

  • ¾ tsp salt (or to taste)

  • ½ tsp black pepper

  • 1 cup full-fat coconut milk or cashew cream

  • Maple syrup or lemon juice, to finish (optional)

Instructions

  • Roast sweet potatoes at 400°F for 25–30 min until tender.

  • In a soup pot, sauté onion and carrot in olive oil 5–6 min. Add garlic and cook 1 min.

  • Stir in pumpkin purée, broth, roasted sweet potatoes, and spices. Simmer 10–15 min.

  • Blend until smooth. Stir in coconut milk or cashew cream.

  • Taste and adjust seasoning. Thin with more broth if needed.

  • Serve hot with toppings of choice.

Notes

Store in the fridge up to 5 days or freeze up to 3 months. Add lentils or beans for extra protein.

Find it online: https://dryrecipes.com/the-best-pumpkin-sweet-potato-soup-creamy-cozy/