Creamy Vegan Pumpkin Sweet Potato Soup
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!
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 5 1x
1x 2x 3x Ingredients
2 large baked sweet potatoes, skin removed
1 15-ounce can pumpkin puree
1 cup coconut cream
1 cup water
1/4 cup pea protein (optional)
2 tsp ground ginger
2 tsp cardamom
1 tsp cinnamon
1 tsp nutmeg
1 tsp cumin
4– 5 sprigs fresh thyme (or 1 tbsp dried thyme) Sea salt to taste
Place the baked sweet potatoes and pumpkin puree in a food processor and blend until smooth.
Add in the coconut cream, and puree again until the coconut cream is fully incorporated.
Transfer the mixture to a large pot, and add in the remaining ingredients.
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.
Remove from heat and serve with extra coconut cream, olive oil, and more herbs.
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!
Keywords: pumpkin sweet potato soup, pumpkin and sweet potato soup, vegan sweet potato soup, vegan pumpkin soup, roasted sweet potato soup, healthy pumpkin soup