Pumpkin and Sweet Potato Soup
  • Email Email
  • Print Print

Pumpkin and Sweet Potato Soup

Submitted by: Vicki

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 4

This is a classic and simple pumpkin soup making use of delicious pumpkin, sweet potatoes, fresh stock, and a bit of coconut milk. Don’t get fooled by the simplicity of this soup, because it doesn't lack in taste.


  • 1 med. onion
  • 1 garlic
  • 3 1/2 c. pumpkin
  • 2 c. sweet potato
  • 4 c. chicken stock
  • 1 c. canned coconut milk
  • 2 tbs. butter


Heat a large pot, melt the cooking oil, and cook the chopped onion until soft. Add the minced garlic and cook for another minute, until fragrant. Add the chopped pumpkin and peeled and chopped sweet potatoes, and cook for several minutes. Add the stock, season with salt and pepper, bring to a boil and let simmer for about 25 minutes, until the flesh of the pumpkin and sweet potatoes is tender. Stir the coconut milk (or heavy cream) in and use your blender to blend, in batches, to the consistency of a purée. If necessary, put the soup back in the pot to reheat before serving. A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand. Serve with an extra dash of coconut milk or cream swirled on top of each bowl