Super creamy and rich healthy vegan pumpkin sweet potato soup that’s ready in under 30 minutes! Secretly protein packed, this creamy pumpkin soup is the perfect addition to your Thanksgiving table or any chilly fall evening!

bowls of roasted sweet potato soup on marble

The creamiest roasted sweet potato pumpkin soup

I am currently so obsessed with this creamy pumpkin sweet potato soup. It’s the epitome of fall (aka my all time favorite season) in a bowl.

This roasted sweet potato soup isn’t like any other fall soup recipe that you’ve probably seen around. It’s packed with fresh ginger, nutmeg, creamy pumpkin, coconut cream, and even a bit of cinnamon.

Yes, cinnamon!

spoon dipping into sweet potato pumpkin soup

But don’t worry, I still consider this to be a savory soup recipe. This healthy pumpkin soup is actually so incredibly creamy, it’s the perfect dinner recipe for cozy and chilly fall nights or even as an appetizer at Thanksgiving!

Completely dairy free, gluten free, and nut free, this vegan sweet potato pumpkin soup is a wonderful addition for a crowd at your holiday table, as it’s very allergy friendly 🙂

Everyone will just love this cozy soup recipe!

pumpkin sweet potato soup on marble slab

Healthy pumpkin sweet potato soup ingredients:

For this vegan pumpkin and sweet potato soup, you’ll need:

  • Baked sweet potatoes
  • Pumpkin puree: you can also use fresh homemade pumpkin puree
  • Coconut cream: you can also use homemade oat milk, which is just as creamy
  • Fresh ginger: you can also use ground ginger here
  • Herbs and spices: a blend of thyme, cumin, cinnamon, cardamom, and nutmeg
  • Sea salt to taste
  • Optional: pea protein (for extra vegan protein!)

These soup ingredients are so incredibly simple so that you can make this sweet potato soup in a flash on a busy weeknight or as a last minute addition to your vegan Thanksgiving!

close up of pumpkin soup

How to make vegan pumpkin sweet potato soup

You might actually laugh at how simple this dish is.

To make this soup recipe:

  1. Prep the baked sweet potatoes ahead of time. I have a whole guide on how to perfectly bake the sweet potatoes in the oven (an excellent resource for making sweet potato casserole as well!) so that you get those yummy caramelized sugars.
  2. Then puree the sweet potato and pumpkin together.
  3. Add in the oat milk and puree again.
  4. Pour everything into a pot on the stove top and stir it all together. Heat the soup on low, giving it a stir, then cover it to cook for 20 minutes.
  5. Serve with a splash of fresh coconut cream, fresh thyme, and a drizzle of olive oil!

Can I use homemade pumpkin puree for this pumpkin and sweet potato soup?

Absolutely! If you can make your own pumpkin puree, definitely swap it in for the canned version.

You can use about 2 cups of fresh pumpkin puree.

How to serve this healthy pumpkin soup

I personally love to top my healthy pumpkin sweet potato soup with a little extra coconut cream and a drizzle of olive oil.

Sprinkle on some extra fresh herbs, and you have a super elegant yet incredibly easy fall dinner recipe!

Of course, you can top your sweet potato soup with something else:

  • pumpkin seeds
  • hemp seeds
  • microgreens
  • freshly cracked pepper
  • vegan croutons
  • toasted bread
  • fresh basil
  • tahini

This super creamy vegan sweet potato soup goes perfectly alongside other main dishes, such as my Paleo vegan spaghetti squash Alfredo or my vegan lentil “meatloaf,” but it can also just be served as is (especially if you add in the vegan pea protein).

creamy vegan sweet potato pumpkin soup

I hope you love this easy vegan pumpkin sweet potato soup as much as I do! If you make it, let me know down below in the comments section, as well as giving it a rating so that others can see it.

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest so be sure to tag me there.

Happy pumpkin sweet potato soup slurping!

hand taking spoon into sweet potato soup

More healthy fall dinner recipes:

Paleo vegan sweet potato gnocchi

Better than Trader Joe’s cauliflower gnocchi

Spaghetti squash Alfredo

Vegan lentil meatballs

Pantry staple lentil soup

Vegan butternut squash soup

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan pumpkin sweet potato soup pinterest image
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bowls of roasted sweet potato soup on marble

Creamy Vegan Pumpkin Sweet Potato Soup

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  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Super creamy and rich healthy vegan pumpkin sweet potato soup that’s ready in under 30 minutes! Secretly protein packed, this creamy pumpkin soup is the perfect addition to your Thanksgiving table or any chilly fall evening!


  • 2 large baked sweet potatoes, skin removed
  • 1 15-ounce can pumpkin puree
  • 1 cup oat milk or cashew cream
  • 3 cups vegetable broth 
  • 1/4 cup pea protein (optional)
  • 2 tsp ground ginger
  • 2 tsp cardamom
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 45 sprigs fresh thyme (or 1 tbsp dried thyme)
  • Sea salt to taste


  1. Place the baked sweet potatoes and pumpkin puree in a food processor and blend until smooth.
  2. Add in the cashew cream or oat milk, and puree again until the coconut cream is fully incorporated.
  3. Transfer the mixture to a large pot, and add in the remaining ingredients.
  4. Turn the heat to medium-low, and stir the ingredients into the sweet potato pumpkin puree until fully mixed. Reduce the heat to low and cover the soup. Let the soup cook for 20 minutes.
  5. Remove from heat and serve with extra coconut cream, olive oil, and more herbs.
  6. Store in an airtight container for up to 5 days in the fridge or freeze for up to 1 month.


Adding in unflavored pea protein will just give this soup more vegan protein, but not alter the taste!


  • Serving Size: 1 cup with pea protein
  • Calories: 216
  • Sugar: 6.1 g
  • Sodium: 979.7 mg
  • Fat: 0.7 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 20.7 g
  • Fiber: 5.3 g
  • Protein: 9.2 g
  • Cholesterol: 0 mg