This vegan pumpkin and sweet potato soup is a Fall staple! The combination of pumpkin puree, sweet potatoes, red lentils, fresh ginger, and coconut milk is incredibly delicious and festive! This recipe is gluten-free, oil-free, and ready to eat in less than one hour!
If you asked me what my favorite Fall recipe is, I would definitely say this silky smooth pumpkin sweet potato soup! Made with pumpkin puree, root vegetables, protein-rich red lentils, fresh ginger, cinnamon, and coconut milk, this creamy soup has the most delicious velvety texture that’s perfect for dipping crusty slices of bread.
And just WAIT until you smell the intoxicating scent that fills your kitchen while you’re making this soup. It’s incredibly flavorful, vibrant, and so festive. It’s also naturally gluten-free and oil-free and it’s ready to eat in less than 1 hour!
Ingredients & Substitutions
Vegan pumpkin and sweet potato soup is very easy to make with simple ingredients and you probably already have most of them in your pantry right now! Let’s go over a few important ingredients and substitutions if you need them.
- Pumpkin Puree: Make sure that you use a can or carton of pumpkin puree, not pumpkin pie filling. You can use a homemade pumpkin puree if you prefer. Butternut squash can be substituted.
- Sweet Potatoes: It’s important to peel the potatoes before adding them to the soup so you won’t get chunks of peel in the soup. You can substitute russet potatoes or cauliflower florets if you need to.
- Red Lentils: I used red lentils because of their red color and soft texture. They easily blend into the broth and add extra plant-based protein. I wouldn’t substitute any other lentils because the color of green or brown lentils will impact the color of the soup. If you need a substitute, I would use (1) 14 oz can of chickpeas or any white beans.
- Canned Coconut Milk: A 1/2 cup of canned coconut milk is just enough to make the sauce taste extra rich and creamy, but it doesn’t taste like coconut. You can use any unsweetened and unflavored (no vanilla) plant milk you like, but canned coconut milk is the creamiest option.
- Fresh Ginger: Fresh ginger adds so much flavor to this soup! Make sure to peel it first. It’s not exactly the same, but you can substitute 1 tsp dried ginger for 1-inch fresh ginger in a pinch.
How To Make Pumpkin Sweet Potato Soup
In a large pot, saute the onions until they are soft and translucent. Next, add the minced garlic, ginger, and dried seasonings (Photo 1) and let it cook for a few minutes to toast the spices (Photo 2). Then add the peeled and diced sweet potatoes, red lentils, pumpkin puree, water, and vegetable broth (Photo 3).
Bring it to a simmer and then reduce the heat and let it cook until the potatoes and lentils are tender (Photo 4). Transfer the mixture to a blender and blend on high until it’s smooth and creamy (Photo 5). You may need to do this step in batches. Pour the mixture back into the pot and stir in the coconut milk (Photo 6).
Serving Suggestions
I usually serve a bowl of this pumpkin and sweet potato soup with a salad drizzled with ranch dressing, a couple of toasted slices of homemade whole wheat bread, and a side of roasted veggies. Any of the following side dishes would be a great option.
How Long Does It Last In The Refrigerator?
Store the leftovers in an airtight container in the fridge and it should stay fresh for 4-5 days.
Can I Freeze It?
Yes, this soup freezes perfectly! Put leftovers in an airtight freezer-safe container and you can freeze it for 2-3 months.
How To Reheat It
From the Freezer: Take the container of soup out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat it in the microwave or on the stovetop.
From the Fridge: You can warm the soup in a covered bowl in the microwave for 1-2 minutes or until hot. Or reheat it in a saucepan on the stovetop over medium heat, stirring occasionally, until it’s warmed through. If the soup is too thick, you can add 1-2 tbsp of broth or water to thin the consistency.
Notes & FAQ
- Can I use fresh pumpkin? Sure. You can substitute 1 cup of fresh pumpkin for 1 cup pureed. This recipe calls for about 2 cups.
- Can I roast the vegetables? Yes, that would add even more flavor! Roast the potatoes, onions, and pumpkin on a sheet pan at 400 degrees for 40-45 minutes or until tender and then add them to the soup before you blend it.
- What can I use as a topping? I like to reserve 1 tbsp of the canned coconut milk and drizzle it over each bowl. Then you can take a toothpick or knife and run it through the drops to make a pretty swirl. Then sprinkle roasted pumpkin seeds and chopped chives on top.
- Can I make it in the slow cooker? Yes, you can. Put all of the ingredients except for the coconut milk into a large slow cooker and let it cook on high for 4 hours. Then blend the mixture and transfer it back to the slow cooker and stir in the coconut milk.
Success Tips
- Make sure to use pureed pumpkin, not pumpkin pie filling.
- Peel the sweet potatoes before dicing them and adding them to the soup. After blending, the skin will leave little flakes in the creamy soup.
- To garnish, reserve 1 tbsp of the coconut milk to drizzle a few drops over each bowl and then drag a knife or toothpick through the drops to make a swirl pattern. You can also top each bowl with roasted pumpkin seeds and chives.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Fall Recipes?
Vegan Pumpkin Sweet Potato Soup
Equipment
- 6-Quart Dutch Oven
- Blender
Ingredients
- 3-4 tbsp vegetable broth or water (to saute)
- 1 large yellow onion sliced
- 4 medium garlic cloves minced
- 1-inch piece fresh ginger minced
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups sweet potatoes peeled and diced
- 1/2 cup dried red lentils rinsed and drained
- 14 oz can pumpkin puree
- 1 cup water
- 4 cups vegetable broth
- 1/2 cup canned coconut milk
Instructions
- In a large pot over medium heat, saute sliced onions in 3-4 tbsp of broth (or water) until soft and translucent. Add the minced garlic, minced ginger, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper and let it cook for 3 minutes to toast the spices.
- Add the diced sweet potatoes, red lentils, pumpkin puree, 1 cup water, and 4 cups broth to the pot. Increase the heat and bring it to a simmer and then reduce the heat to medium. Cover with the lid and let it cook for 25 minutes or until the sweet potatoes are tender and then lentils are soft.
- Transfer the mixture to a high-powered blender and blend until it's smooth and creamy. You may need to do this step in batches depending on the size of your blender cup.
- Pour the pureed soup back into the pot and stir in a 1/2 cup of coconut milk. Taste and add more salt and pepper to taste. Garnish with roasted pumpkin seeds, chives, and a drizzle of coconut milk before serving.
Notes
- Make sure to use pureed pumpkin, not pumpkin pie filling.
- Peel the sweet potatoes before dicing them and adding them to the soup. After blending, the skin will leave little flakes in the creamy soup.
- To garnish, reserve 1 tbsp of the coconut milk to drizzle a few drops over each bowl and then drag a knife or toothpick through the drops to make a swirl pattern. You can also top each bowl with roasted seeds and chives.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*This recipe was originally shared on 10/24/16, but I updated it on 9/23/20.
