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Pumpkin and sweet potato soup

Just right for fall and pumpkin season, warming spices and hearty dishes come back to the plates again.

Our pumpkin and sweet potato soup is a real soul warmer and can be varied as desired. We often use them to recycle leftovers, although it under rates this tasty soup by far! Even as a standalone it is just incredibly creamy and delicious.

Pumpkin and sweet potato soup

Cook Time30 minutes
Total Time30 minutes
Course: Hauptgericht, Suppe
Author: Małgosia


  • 150 g Hokkaido pumpkin (without seeds)
  • 350 g butternut squash (peeled & without seeds)
  • 250 g sweet potatoes
  • 2 red onions
  • 1-2 potatoes
  • 1 clove of garlic
  • 1 can of coconut milk
  • 1/2 orange (zest and juice)
  • 2 tbs oil
  • 1 tsp paprika powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt


  • Peel and chop onions and garlic.
  • Cut the two types of pumpkin into larger pieces. Also peel and chop sweet potatoes and potatoes.
  • Heat the oil in a saucepan and fry the onions and garlic in it for a few minutes. Add pumpkin, potatoes and sweet potatoes and fry for another 5 minutes.
  • Deglaze with coconut milk and add enough water until the vegetables are just covered.
  • Add the paprika powder, turmeric, the zest of the orange peel and salt and cook covered for about 15-20 minutes until the vegetables are soft.
  • Finally puree well and add the juice of half an orange.


You can vary the proportions of the vegetables. For example, only use one kind of pumpkin or add carrots and leave out potatoes. The soup is perfect for using up small scraps of vegetables.

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