Vegan Pumpkin and Sweet Potato Soup

Pumpkin and sweet potato soup in a white bowl with a spoon
Sandra O'Claire / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
148 Calories
2g Fat
23g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 148
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 813mg 35%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 3g
Vitamin C 20mg 100%
Calcium 62mg 5%
Iron 2mg 9%
Potassium 677mg 14%
*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? Then 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 stovetop with white wine and fresh thyme in this simple yet delicious and nourishing recipe. As veggies that are in season typically at the same time, the flavors from pumpkin and sweet potatoes naturally complement each other.

Smaller pumpkins work really well here; you'll often see them at farmers markets or grocery stores labeled as pie pumpkins or sugar pumpkins. The ones buy for carving don't have much flavor in comparison and often simply called field pumpkins—save those for roasting the seeds and using the seeds in other ways. However, if you don't have a pumpkin, you can always substitute butternut squash instead, which is an equally good winter squash option.

This pumpkin and sweet potato soup is the perfect fall or autumn soup recipe for your vegetarian or vegan meal. You can serve it as is with a green salad for a light lunch or dinner, or as a starter for a bigger, heartier meal.


  • 1 tablespoon vegan margarine

  • 1 medium onion, diced

  • 2 stalks celery, diced

  • 1 cup white wine

  • 2 tablespoons coarsely chopped fresh thyme

  • 1 1/2 pounds pumpkin, peeled and coarsely chopped

  • 3 medium sweet potatoes, peeled and coarsely chopped

  • 7 cups vegetable broth

Steps to Make It

  1. In a large soup pot, melt the margarine and cook the onions and celery for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for 5 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.

How do you thicken pumpkin soup?

There are a couple of ways to thicken pumpkin soup. Add a little bit of plant-based nondairy milk or creamer; nut-based ones such as almond or even coconut work, and oat is good, too. Look for ones that are unsweetened so as to not disrupt the savory taste of the soup.

The most nutritious way to thicken a vegan pumpkin soup, though, involves white beans. Adding a 1/2 cup of canned white beans to the soup toward the end, before you puree it in a blender or food processor, brings a bit of body to the soup, and also boosts the fiber and protein content thanks to the beans. The flavor remains virtually undetectable.


Pumpkin and sweet potato can go in either sweet or savory directions when it comes to making soup, and it's hard to get bored with these winter squash staples when there are so many possibilities.

  • Consider adding or substituting herbs such as fresh sage or rosemary.
  • Add 1 teaspoon of curry powder and use a 1/2 cup or so of canned coconut milk to thicken the soup.
  • Take the soup in a sweet direction with 1/2 teaspoon of cinnamon and/or ginger, and a dash of cloves.
  • Garnish with roasted pumpkin seeds, nondairy yogurt, or add a dollop of plain regular or Greek yogurt or sour cream if you are not making this for those following a vegan diet.