As the chill of autumn settles in and leaves begin to dance their way to the ground, I find myself yearning for the warmth of cozy soups. This Easy Roasted Pumpkin and Sweet Potato Soup holds a special place in my heart, blending the earthiness of roasted vegetables with a creamy texture that wraps around you like a soft blanket. A simple roast transforms humble pumpkins and sweet potatoes into a comforting dish that’s not only stunning to serve but also kind to our bodies—fully vegan and gluten-free.

I remember the first time I took a spoonful, and the way its velvety smoothness paired with homemade garlicky croutons sent my taste buds on a delightful adventure. Inspired by the rich flavors of fall, this soup is not just a meal; it’s an experience that brings people together around the table, especially on those chilly evenings when comfort food hits just right. Let’s dive into this recipe that promises to be a showstopper at your next gathering, while also becoming a staple for your weeknight dinners!

Why is Easy Roasted Pumpkin and Sweet Potato Soup a must-try?

Simplicity: This soup is incredibly easy to make, requiring minimal prep time while delivering maximum flavor.

Health Benefits: It’s a nutritious choice, packed with vitamins and minerals from the pumpkin, sweet potatoes, and carrots—great for vegan and gluten-free diets!

Crowd-Pleaser: Perfect for gatherings or cozy family dinners, this dish warms hearts and stomachs alike, especially when paired with crunch garlic croutons.

Versatile Variations: You can easily customize it by adding spices or leftover vegetables, ensuring it never gets boring.

Make-Ahead Magic: This soup freezes beautifully, making weeknight meals a breeze; just reheat and enjoy!

Dive into this delicious adventure with our serving suggestions to complete your comforting experience!

Easy Roasted Pumpkin and Sweet Potato Soup Ingredients

For the Soup

Extra Virgin Olive Oil – Provides richness and helps in roasting vegetables; use avocado oil for a higher smoke point.
Small Sugar Pie Pumpkin – The star ingredient, contributing sweetness and a rich flavor; substitute with 1 ½ cups of canned pumpkin puree or a small butternut squash.
Sweet Potatoes – Adds creaminess and sweetness; can be substituted with other root vegetables like carrots or parsnips.
Carrots – Enhances the natural sweetness; use any color of carrots for a vibrant look.
Garlic Powder – For added flavor depth; use fresh garlic (3-4 cloves) for a more robust taste.
Onion Powder – Adds aromatic flavor; fresh onion can be used as part of the sauté process.
Garlic (cloves) – Provides a pungent flavor and aroma when sautéed; adjust quantity as preferred.
Yellow Onion – Offers a sweet base flavor when cooked; can be replaced with shallots for a milder taste.
Vegetable Stock – Gives the soup its body and flavor; use homemade or low-sodium for better control of salt.
Full Fat Coconut Milk – Adds creaminess and a slight sweetness; substitute with almond milk for a lower fat option.
Salt and Black Pepper – Essential for seasoning; adjust to taste based on the brand of vegetable stock used.

For the Topping

Garlic Croutons – Provides a delightful crunch and flavor contrast; make your own to enhance the soup’s comfort factor.
Fresh Sage – Adds an aromatic touch and pairs beautifully with the soup’s flavors; use crispy sage leaves for garnish.

Embrace the cozy warmth of this Easy Roasted Pumpkin and Sweet Potato Soup and make it the highlight of your fall dining experience!

How to Make Easy Roasted Pumpkin and Sweet Potato Soup

Preheat your oven to 375°F (190°C). This step ensures even roasting for those delightful flavors to develop beautifully.
Spread cubed pumpkin, sweet potatoes, and chopped carrots on a baking sheet. Drizzle with extra virgin olive oil, then sprinkle with garlic powder and onion powder. Toss lovingly to coat each piece.
Roast the veggies in the oven for 30-40 minutes, checking for tenderness. They should be golden and fork-tender, which brings out their natural sweetness.
Cool the roasted vegetables for about 5 minutes after removing them from the oven. This will prevent burns and make blending easier.
Heat olive oil in a large stock pot over medium heat. Add chopped onion and garlic, sautéing until translucent (about 2 minutes), filling your kitchen with warmth and aroma.
Combine the roasted vegetables in the pot and pour in vegetable stock and full-fat coconut milk. Season with salt and pepper, then let it simmer for 3-5 minutes to meld those flavors together.
Blend the soup using an immersion blender until smooth and creamy. If it’s too thick, gently stir in more vegetable broth to reach your desired consistency.
Season again with a pinch of pepper, garlic, or onion powder to taste, then add a drizzle of coconut milk on top before serving, enhancing the soup’s richness.
Garnish with crispy sage leaves and serve alongside crusty toasted bread or garlic herb croutons for a heartwarming touch.

Optional: Add a sprinkle of roasted pumpkin seeds for extra crunch!

Exact quantities are listed in the recipe card below.

Easy Roasted Pumpkin and Sweet Potato Soup Variations

Feel free to get creative with this soup, allowing your taste buds to explore delightful options!

Dairy-Free: Substitute full-fat coconut milk with almond or oat milk for a lighter, non-dairy version.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a warm, spicy kick that elevates the soup’s flavor.
Herb Infusion: Stir in fresh herbs like thyme or rosemary during the simmering process for a fragrant twist that enhances the comforting essence.
Nutty Crunch: Top with roasted pecans or walnuts for an unexpected crunch that beautifully contrasts the creamy soup.
Extra Veggies: Boost nutrition by incorporating spinach or kale during blending; they blend beautifully while adding color and health benefits.
Curry Flavor: Stir in a teaspoon of curry powder while sautéing the onions for a warm, exotic twist that brings a whole new taste dimension.
Velvety Smoothness: For an ultra-creamy texture, fold in a dollop of vegan cream cheese just before serving.
Smoky Notes: Incorporate smoked paprika into the base for a rich, smoky flavor that adds depth and intrigue to the soup.

What to Serve with Easy Roasted Pumpkin and Sweet Potato Soup?

Crafting the perfect meal experience is all about thoughtful pairings that enhance the comforting flavors of your soup.

Garlic Herb Croutons: These crunchy, flavorful morsels add the perfect texture to your velvety soup, making each bite more exciting.
Toasted Crusty Bread: A slice of fresh, toasted bread is ideal for dipping into your soup, soaking up all that rich flavor.
Simple Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a crisp contrast to the creamy soup.
Savory Stuffed Mushrooms: Stuffed with herbs and breadcrumbs, these mushrooms offer an earthy complement to the sweetness of your soup.
Roasted Brussels Sprouts: Their caramelized edges and nutty flavor balance the soup’s sweetness beautifully, creating a delightful harmony.
Spiced Apple Cider: This warm drink, infused with cinnamon and nutmeg, enhances the harvest vibe of your meal, making it all the cozier.
Pumpkin Spice Muffins: For a dash of sweetness, serve these soft muffins as a fun dessert that echoes the flavors of your soup.
Chia Seed Pudding: A light, nutritious dessert option, this pudding adds a refreshing finish to your meal and is easy to prepare in advance.
Herbal Tea: A calming cup of herbal tea, like chamomile or mint, makes for a soothing drink that resonates with the warm essence of the soup.
Fruit Platters: A selection of fresh fruits provides a tangy, refreshing balance to the richness of the soup—it’s the perfect palate cleanser!

How to Store and Freeze Easy Roasted Pumpkin and Sweet Potato Soup

Fridge: Store leftovers in an airtight container for up to 5 days. This soup may thicken as it cools; add vegetable broth when reheating for a smooth consistency.

Freezer: Freeze in airtight containers or freezer bags for up to 2-3 months. For easier defrosting, divide the soup into individual portions before freezing.

Reheating: Thaw in the fridge overnight before reheating on the stovetop over low heat or in the microwave. Stir well and adjust thickness with broth if needed.

Transporting: If you’re taking the soup to a gathering, use a thermos to keep it warm and delicious until serving. Enjoy this comforting Easy Roasted Pumpkin and Sweet Potato Soup with loved ones!

Make Ahead Options

This Easy Roasted Pumpkin and Sweet Potato Soup is an excellent choice for meal prep! You can roast the pumpkin, sweet potatoes, and carrots up to 24 hours in advance; just store them in an airtight container in the refrigerator. To keep the flavors intact, mix the roasted veggies with a touch of extra virgin olive oil before refrigerating. When you’re ready to serve, simply sauté the onion and garlic, add in the prepped vegetables, vegetable stock, and coconut milk, then blend until smooth. Not only will this save you time on busy weeknights, but you’ll also enjoy the same delicious taste and comforting warmth as if you had just made it!

Expert Tips for Easy Roasted Pumpkin and Sweet Potato Soup

Roast for Flavor: Roasting the pumpkin and sweet potatoes brings out their natural sweetness. Don’t rush this step—let them develop a golden color for maximum flavor!
Consistency Control: If you prefer a thicker soup, use less vegetable stock during blending. For a lighter texture, gradually add more until you achieve your desired creamy consistency.
Cool Before Blending: Always allow the roasted veggies to cool slightly before blending. This prevents steam buildup, which can lead to messy splatters in your kitchen!
Season as You Go: Taste your soup as you cook! Adjust salt and pepper based on the type of vegetable stock you use, and don’t be afraid to add more garlic for a bolder flavor.
Creative Garnishes: Explore different toppings like roasted pumpkin seeds or a sprinkle of smoked paprika for an added layer of flavor and crunch to your Easy Roasted Pumpkin and Sweet Potato Soup.

Easy Roasted Pumpkin and Sweet Potato Soup Recipe FAQs

What kind of pumpkin should I use for the soup?
Using a small sugar pie pumpkin enhances the sweetness and flavor of your soup. If you’re in a pinch, 1 ½ cups of canned pumpkin puree or a small butternut squash will work beautifully as substitutes.

How should I store leftover soup?
Store any leftovers in an airtight container in the fridge for up to 5 days. Keep in mind that the soup may thicken as it cools; simply add a bit of vegetable broth when reheating to restore its silky consistency!

Can I freeze Easy Roasted Pumpkin and Sweet Potato Soup?
Absolutely! This soup freezes wonderfully. Portion it into airtight containers or freezer bags, ensuring you leave room for expansion. It can be stored for up to 2-3 months. When ready to enjoy, simply thaw overnight in the fridge before reheating on low heat; add broth as necessary for the perfect texture.

What if my soup turns out too thick?
If you find your soup is too thick after blending, don’t worry! Gradually add more vegetable broth while stirring until you reach your desired consistency. Each step will enhance the creamy texture and flavor.

Are there any dietary considerations I should be aware of?
This soup is both vegan and gluten-free, making it a healthy option for many dietary preferences. However, make sure to check any additional toppings like croutons or garnishes, as they may not align with these dietary choices.

Can pets enjoy this soup?
While some ingredients are safe for pets, avoid giving them soups with garlic and onion, as these can be toxic to dogs and cats. Always consult with your vet before introducing new foods into your pet’s diet.