Creamy Roasted Pumpkin Sweet Potato Soup Recipe

Creamy Roasted Pumpkin Sweet Potato Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. You know the kind comforting, rich, and just a little bit fancy without trying too hard. If you’ve ever found yourself craving something smooth, hearty, and full of cozy fall vibes, this soup fits the bill perfectly.

Easy Creamy Roasted Pumpkin Sweet Potato Soup

Ever noticed how roasting veggies brings out this amazing depth of flavor? Roasting pumpkin and sweet potatoes caramelizes their natural sugars, turning the soup into a sweet, savory masterpiece. Plus, the creaminess adds a velvety texture that makes every spoonful feel indulgent without being heavy.

I first made this soup when I had a bunch of leftover pumpkins from a weekend market haul. I wasn’t sure how it would turn out, but the blend of roasted veggies and a touch of cream blew me away. It’s a simple recipe that packs a ton of flavor and can easily become your go-to for fall or winter dinners.

Variations I’ve Tried

• Swapped coconut milk for cream to make it dairy-free and added a hint of coconut flavor.
• Tossed in a pinch of smoked paprika for a subtle smoky twist.
• Added a handful of fresh sage leaves during roasting for an herby note.
• Stirred in a little grated ginger for a subtle spicy kick.
• Topped the soup with roasted pepitas for some crunch.

Adaly Kandice

Creamy Roasted Pumpkin Sweet Potato Soup Recipe

A comforting and creamy soup made from roasted pumpkin and sweet potatoes, perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 280

Ingredients

  

• 3 cups pumpkin, peeled and cubed
• 2 cups sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• to taste salt
• to taste black pepper
• 1/2 teaspoon ground nutmeg

Instructions

 

1. Preheat oven to 400°F (200°C). Toss pumpkin and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
2. Roast vegetables for 25-30 minutes until tender and slightly caramelized.
3. In a large pot, sauté onion and garlic until translucent.
4. Add roasted pumpkin and sweet potatoes to the pot along with vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and nutmeg, adjust seasoning to taste.
8. Heat through but do not boil. Serve warm.

Notes

For a vegan version, substitute heavy cream with coconut milk or cashew cream. Roasting the vegetables enhances the natural sweetness of the soup.

Pro Tips 

• Don’t skip roasting the veggies it’s the secret to the soup’s rich flavor.
• If your soup is too thick, add a little more broth or water to reach your desired consistency.
• For extra depth, roast a couple of garlic cloves whole with the veggies.
• Use a high-speed blender for the smoothest texture.
• Garnish with a swirl of cream, a sprinkle of fresh herbs, or crunchy seeds for a nice contrast.

Mistakes to Avoid

• Not roasting the veggies long enough this results in a bland soup.
• Over-salting before tasting the soup fully blended.
• Boiling the soup after adding cream, which can cause it to curdle.
• Skipping the blending step or not blending thoroughly, leaving the texture chunky.

Leftovers

This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it’s thickened too much. It also freezes beautifully just portion it out and thaw overnight before reheating.

This soup offers a good balance of fiber and natural sweetness, plus a comforting dose of healthy fats if you use olive oil and cream or coconut milk. Perfect for a nourishing meal that feels like a treat.