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A bowl of creamy orange soup on a piece of wood.

Pumpkin & Sweet Potato Soup

This healthy creamy Pumpkin & Sweet Potato Soup is made with pumpkin, sweet potatoes, red bell peppers, onions & tomatoes. The creamy base comes from a plant based milk to keep it light and dairy-free!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 cups
Calories: 120kcal
Author: Ana Frias

Equipment

  • Blender or immersion blender

Ingredients 

  • 1 Tablespoon extra virgin olive oil
  • 1 medium red onion - roughly chopped
  • 1 cup buttercup pumpkin squash - peeled and roughly chopped
  • 1 small sweet potato - peeled and roughly chopped
  • 2 medium red bell peppers - chopped
  • 1 14.5 oz can diced tomatoes in juice
  • 3 ¼ cups vegetable broth
  • 1 cube vegetable bouillon or 1 teaspoon better than bouillon.
  • Kosher salt & pepper to taste

Instructions

  • In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
  • Add the pumpkin, sweet potato & red bell peppers and saute for 3 minutes.
  • Add the can of tomatoes, plant based milk, vegetable broth & vegetable stock cube.
  • Cover the pot and simmer for 25 minutes.
  • Let the vegetables cool for about 10 minutes.
  • Add vegetables to a blender in two separate batches and pure until smooth. If using an immersion blender, puree in the pot.
  • Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.
  • Serve hot.

Private Notes

Nutrition

Serving: 2cup | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 684mg | Fiber: 3g | Sugar: 8g