Vegan Pumpkin and Sweet Potato Soup Recipe

Pumpkin Soup
Sandra O'Claire / Getty Images
Ratings (14)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
175 Calories
2g Fat
28g Carbs
6g Protein
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Nutrition Facts
Servings: 4-6 servings
Amount per serving
Calories 175
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 903mg 39%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 19%
Protein 6g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like pumpkin soup? Like sweet potato soup? Why not combine the two with this super simple soy-free vegan pumpkin and sweet potato soup recipe!

Pumpkin and sweet potatoes are simmered on the stove top with white wine and fresh thyme in this simple yet delicious and nourishing sweet potato and pumpkin soup. This pumpkin and sweet potato soup is the perfect fall or autumn soup recipe for your vegetarian or vegan meal.

Ingredients

  • 1 tbsp margarine
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 cup white wine
  • 2 tbsp chopped fresh thyme
  • 1 1/2 pounds pumpkin, peeled and chopped
  • 3 sweet potatoes, chopped
  • 7 cups vegetable broth

Steps to Make It

  1. In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for five minutes.

  2. Add remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft.

  3. Puree in a food processor or blender, if desired, or, mash to desired consistency.