Curried Pumpkin and Sweet Potato Soup

Curried pumpkin and sweet potato soup is the cozy starter your holiday table has been missing. It is creamy, lightly spiced, and made almost entirely on the stove top, so it never fights the turkey for oven space. Best of all, you can make it the day before.

A swirl of butter stirred in at the end makes it taste silky and rich. Garnish with pecans and cranberries for a festive finish.

Blend in batches and leave room at the top, since hot soup expands and can splash.

Why You’ll Love This Curried Pumpkin and Sweet Potato Soup

• The texture is silky smooth, with natural sweetness from pumpkin and sweet potato.
• Curry and ginger give this curried pumpkin and sweet potato soup gentle, warming spice.
• It reheats without losing its flavor, so it is perfect to make ahead for guests.

Ingredient Notes

Most of these are pantry staples, but a few are worth a closer look. You will find the exact measurements in the recipe card below, so this section just covers what to look for.

• Sweet potatoes: bake until fork tender, then scoop the flesh for a smooth base.
• Canned pumpkin: use pure pumpkin, not pie filling, which is already sweetened.
• Curry powder: the backbone of the flavor, so use one you enjoy.
• Cayenne: adjust up or down depending on how much heat you like.
• Butter: part goes in early, and a final pat stirred in adds a silky finish.

You will want a large stockpot, a baking sheet for the sweet potatoes, and an immersion blender. A regular blender or food processor works too, just in batches.

How to Make Curried Pumpkin and Sweet Potato Soup

This curried pumpkin and sweet potato soup is mostly hands off once the sweet potatoes are baked. Here is the friendly overview before you head to the recipe card.

1. Bake the sweet potatoes at 375 degrees until fork tender, then mash the flesh.
2. Cook the onions in butter and oil until golden, then add garlic for 2 minutes.
3. Add pumpkin, sweet potatoes, broth, milk, water, and spices, and simmer 10 minutes.
4. Blend until smooth, working in batches if needed.
5. Return to the pot, reheat, and stir in the remaining butter just before serving.

This recipe makes a large batch that serves about 12, so it is built for a crowd. To make ahead, cool and refrigerate up to 1 day in advance, then reheat gently on the stove top.

Storage Options

This soup is a great keeper, and the flavor deepens after a day in the fridge. Cool it fully before storing.

1. Refrigerate in a sealed container for up to 4 days.
2. Reheat on the stove top or in the microwave, adding a splash of broth if it thickens.
3. Freeze for up to 3 months, then thaw overnight before warming.

Variations & Substitutions

This soup is easy to tweak for different diets and tastes. Try one of these swaps.

1. Use vegetable broth and a plant milk to make it vegetarian.
2. Swap milk for coconut milk for a richer, slightly tropical note.
3. Add an extra pinch of cayenne if you like more heat.
4. Stir in a little maple syrup for a sweeter, mellower bowl.

What to Serve with Curried Pumpkin and Sweet Potato Soup

This curried pumpkin and sweet potato soup is a lovely first course, but it pairs well with cozy sides too. Here are a few ideas.

1. Crusty bread or warm dinner rolls for dipping.
2. A festive main like this baked stuffed pumpkin.
3. A green side such as honey Dijon Brussels sprouts over cauliflower mash.
4. A simple green salad with a tart vinaigrette.

Before you start baking the sweet potatoes, here are a few questions readers often ask.

Make a big pot of this soup and let it do the heavy lifting at your next gathering. It is warming, simple, and the kind of dish everyone goes back for.

A Beautiful Bite

Curried Pumpkin and Sweet Potato Soup

4.80 from 5 votes

A savory curried pumpkin and sweet potato soup. A festive precursor to your holiday meal.

Prep:15 minutes mins

Cook:45 minutes mins

Total:1 hour hr

Servings:12 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 1 large onion diced
• ▢ 6 garlic cloves minced
• ▢ 1 Tbsp olive oil
• ▢ 4 Tbsp butter divided
• ▢ 3 large sweet potatoes
• ▢ 28 oz canned pumpkin
• ▢ 16 oz chicken broth
• ▢ 2 cups milk
• ▢ 1 cup water
• ▢ 2 tsp curry powder
• ▢ 2 tsp powdered ginger
• ▢ ½ tsp cayenne more or less to taste
• ▢ ½ tsp ground coriander
• ▢ 1½ tsp kosher salt
• ▢ fresh ground black pepper to taste

Instructions 

• In a 375º oven, bake sweet potatoes until fork tender. Remove sweet potatoes from skins, mash and set aside.
• In a large stockpot, heat 2 Tbsp butter and olive oil over medium heat. Add onions and cook until golden. Add garlic and cook just until fragrant. Two minutes or so.
• Add pumpkin, sweet potatoes, broth, milk, water, curry powder, ginger, cayenne, coriander, salt and black pepper. Allow to cook over medium heat for 10 minutes.
• Using an immersion blender, food processor or a blender, process the soup until you reach the desired consistency. Keep in mind that this is a large batch of soup and it will take several batches to process through a blender or food processor.
• Once at the desired consistency, pour back into the pot and heat before serving.
• Right before serving, add the remaining 2 Tbsp of butter. It gives it a nice finishing touch and a silky taste.
• Garnish with chopped cranberries, pecans and/or parsley.

Nutrition

Serving: 1servingCalories: 95kcalCarbohydrates: 7.8gProtein: 2.4gFat: 6.6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.2gTrans Fat: 0.2gCholesterol: 16mgSodium: 191mgPotassium: 214mgFiber: 2.1gSugar: 4.3gVitamin A: 524150IUVitamin C: 2.3mgCalcium: 720mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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