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A blue and white bowl filled with Sweet Potato Pumpkin Soup that has been garnished with coconut cream, salted sunflower seeds and parsley sprigs. The bowl is sitting on a wooden backdrop with a white polka dot towel around it and a silver spoon to the left of the bowl.

Sweet Potato Pumpkin Soup

Sweet Potato Pumpkin Soup is a hearty and delicious, nutrient-dense "feel good" soup designed to strengthen your body and nourish your soul. 

Course Soup
Cuisine Thai
Keyword Dairy Free Sweet Potato Soup, Gluten Free Sweet Potato Soup, Paleo Sweet Potato Pumpkin Soup, Paleo Sweet Potato Soup, Sweet Potato Pumpkin Soup, Sweet Potato Soup, Whole30 Sweet Potato Pumpkin Soup, Whole30 Sweet Potato Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Author Amy - The Speedy Spatula

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 medium onion diced
  • 2 ribs celery diced
  • 1/2 cup pureed pure pumpkin
  • 3 medium sweet potatoes peeled and cubed
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 4 cloves fresh minced garlic or 1 tbsp pre-minced fresh garlic
  • 4 cups organic chicken broth
  • 13.5 oz canned coconut milk
  • pink Himalayan salt to taste
  • ground black pepper to taste
  • 1 pinch ground nutmeg

Instructions

  1. Place the oil in a heavy Dutch oven and heat on medium high heat until hot.

  2. Add in the diced onion and celery, stirring to coat in the oil. Cook until tender, about 6 minutes.

  3. Add the turmeric, garlic, and ginger and stir.

  4. Add in the pumpkin, sweet potatoes, and chicken broth and stir well.

  5. Add the salt, pepper, and nutmeg, stir well and bring everything to a simmer.

  6. Place the lid on the Dutch oven and cook about 30 minutes or until the sweet potatoes are cooked through and tender.

  7. Remove the lid, turn the heat to low, and use an immersion blender to completely blend the soup until smooth and no chunks remain.

  8. Pour in the coconut milk, shaking the can beforehand to mix the cream with the milk.

  9. Stir the coconut milk in and serve with a garnish of coconut cream and salted sunflower or pumpkin seeds and enjoy!