If you’re craving a hearty, comforting bowl that manages to be both nourishing and deeply satisfying, look no further than the One Pot Savory Pumpkin & Sweet Potato Soup. This gorgeous soup brings together the natural sweetness of pumpkin and sweet potatoes with a melody of warming spices and creamy richness, all cooked effortlessly in a single pot. Perfectly smooth yet with just enough texture to delight your palate, it’s a soul-warming dish that bursts with autumnal flavors and vibrant color. Whether you need a quick weeknight meal or a cozy centerpiece for your family gathering, this One Pot Savory Pumpkin & Sweet Potato Soup will become your new favorite go-to without a doubt.

One Pot Savory Pumpkin & Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe truly shines because of its simplicity and the quality of each ingredient. Every element plays a significant role, whether it’s adding depth, creaminess, or that perfect balance of sweetness and spice that makes this soup so unforgettable.

2 Tablespoons olive oil: The base for sautéing, it adds a silky richness and helps caramelize the onions beautifully.
2 cups chopped onion (about 1 large onion): Provides a sweet, savory foundation with a lovely aroma.
¾ teaspoon salt, divided: Enhances the flavors of the vegetables and spices perfectly.
3 cloves garlic, minced: Gives a fragrant, savory punch that lifts the whole soup.
¾ teaspoon smoked paprika: Adds subtle smokiness and warmth for an extra layer of flavor.
¼ teaspoon ground black pepper: Offers just the right touch of spice without overpowering.
¼ teaspoon red pepper flakes (optional): For those who love a bit of heat, it adds a wonderful kick.
3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes): Sweet, hearty, and full of fiber, they bring natural sweetness and creaminess when blended.
4 cups vegetable broth: The flavorful liquid base that ties everything together and adds depth.
1 cup pumpkin puree (not pumpkin pie filling): Delivers the signature pumpkin flavor, rich color, and a velvety texture.
1 teaspoon honey or maple syrup: Balances the savory spices with a touch of natural sweetness.
½ cup full fat plain yogurt or sour cream: Adds creaminess and a subtle tang to round out the flavors.
Crumbled feta cheese, pepitas, extra paprika (optional, for garnish): Fun toppings to add texture, saltiness, and a pop of color at serving.

How to Make One Pot Savory Pumpkin & Sweet Potato Soup

Step 1: Sauté the Onion

Begin by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Add your chopped onion and sprinkle half the salt over it. Stir and sauté until your onions turn a delightful light golden brown, this usually takes about 2 minutes and sets a sweet, savory tone for the entire soup.

Step 2: Add Garlic and Spices

Next, stir in the minced garlic, smoked paprika, ground black pepper, red pepper flakes if using, and the diced sweet potatoes. Lower the heat to medium and keep stirring for about a minute — this short toasting step helps deepen the spices’ flavors while gently cooking the garlic to a fragrant finish.

Step 3: Combine Broth and Pumpkin

Pour in the vegetable broth along with the pumpkin puree and the remaining salt. Stir everything gently to combine all those gorgeous ingredients and let the pot begin to simmer, which is the start of that magical melding process.

Step 4: Simmer Until Tender

Cover the pot and let the soup simmer for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork. This is when the flavors truly develop — the vegetables soften perfectly and absorb the spices and broth for a harmonious taste.

Step 5: Add Sweetness and Creaminess

Turn off the heat and stir in your choice of honey or maple syrup plus the plain yogurt or sour cream. These final additions bring a beautiful balance to the soup, cutting through the earthiness and enhancing the creamy texture.

Step 6: Blend to Perfection

Using an immersion blender right in the pot, or transferring the soup in batches to a blender, blend until your desired texture is reached. You can go completely smooth for a silky finish or leave some small potato pieces for extra character. Taste and adjust seasoning with salt and pepper as needed because every broth varies in saltiness.

How to Serve One Pot Savory Pumpkin & Sweet Potato Soup

Garnishes

To elevate your soup, try topping it with crumbled feta cheese for a salty contrast, crunchy pepitas for texture, and an extra sprinkle of smoked paprika to highlight the smoky notes. These little touches not only make the bowl look stunning but add layers of flavor that your taste buds will thank you for.

Side Dishes

Serve this soup alongside crusty bread or warm toasted pita to sop up every last drop. A fresh green salad with a bright vinaigrette works beautifully for a light complement, balancing the soup’s creamy richness with crisp freshness.

Creative Ways to Present

For an inviting presentation, ladle the soup into rustic bowls and swirl in a dollop of yogurt or sour cream before adding your garnishes. For a bit of whimsy, serve in mini pumpkin bowls at fall gatherings or drizzle with a chili oil for those craving extra heat.

Make Ahead and Storage

Storing Leftovers

This soup stores wonderfully in the refrigerator for up to 4 days. Keep it in an airtight container to preserve freshness. Just give it a good stir before reheating to bring everything back together in that luscious creamy texture.

Freezing

If you want to save some for later, the One Pot Savory Pumpkin & Sweet Potato Soup freezes beautifully. Transfer cooled soup to freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. You can also use the microwave in bursts, stirring in between. Add a splash of broth or water if the soup has thickened too much during storage.

FAQs

Can I use canned pumpkin for this soup?

Yes! Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. Pure pumpkin puree keeps your soup on the savory side while contributing that rich, creamy texture.

Can I make this soup vegan?

Absolutely. Use plant-based yogurt or skip the yogurt entirely, and make sure your vegetable broth is vegan-friendly. The hearty sweet potatoes and pumpkin provide plenty of flavor and creaminess on their own.

Is it possible to make this soup spicy?

Definitely! The recipe already offers optional red pepper flakes, but you can increase them or add a dash of hot sauce or cayenne pepper for an extra kick. Just adjust gradually to suit your taste.

What can I substitute for sour cream or yogurt?

Full-fat coconut milk or cashew cream are delicious dairy-free alternatives that add creaminess without changing the flavor profile much. Regular cream can also be used if you prefer a richer soup.

How thick should the soup be?

The thickness is up to your preference. Blending more will result in a creamy, thick soup, while less blending keeps some chunks and a lighter body. This flexibility makes the One Pot Savory Pumpkin & Sweet Potato Soup enjoyable both ways.

Final Thoughts

There’s something truly magical about the simplicity and heartiness of the One Pot Savory Pumpkin & Sweet Potato Soup. It’s a dish that wraps you in warmth and satisfaction with every spoonful, perfect for any occasion when you want to feel cozy and cared for. I can’t encourage you enough to give this recipe a try — your kitchen will fill with incredible aromas, and your taste buds will reward you generously. Trust me, this soup will quickly become a beloved staple in your home.

One Pot Savory Pumpkin & Sweet Potato Soup Recipe

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★★★★★

5.3 from 30 reviews

This One Pot Savory Pumpkin & Sweet Potato Soup is a comforting, flavorful, and easy-to-make fall favorite. Combining the sweetness of pumpkin and sweet potatoes with smoky spices and a creamy finish, this soup is perfect for busy weeknights or cozy gatherings. It’s naturally gluten-free, vegetarian, and can be easily adapted for various dietary needs while delivering a wholesome, hearty bowl of nutrition.

Author: Dana
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

2 Tablespoons olive oil
2 cups chopped onion (about 1 large onion)
¾ teaspoon salt, divided
3 cloves garlic, minced

Spices and Seasonings

¾ teaspoon smoked paprika
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes, optional

Vegetables and Broth

3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes)
4 cups vegetable broth
1 cup pumpkin puree (not pumpkin pie filling)

Finishing Touches

1 teaspoon honey or maple syrup
½ cup full fat plain yogurt or sour cream
Crumbled feta cheese, pepitas, extra paprika for garnish (optional)

Instructions

Heat the Olive Oil: Add the olive oil to a large soup pot or Dutch oven over medium-high heat.
Sauté Onion: Add the chopped onion, then sprinkle with ½ teaspoon salt. Sauté until the onion becomes lightly golden brown, approximately 2 minutes.
Add Garlic and Spices: Stir in the minced garlic, smoked paprika, ground black pepper, and red pepper flakes (if using). Add the diced sweet potatoes. Lower heat to medium and stir for about a minute to toast the spices and cook the garlic gently.
Add Broth and Pumpkin: Pour in the vegetable broth, add the pumpkin puree, and sprinkle with the remaining ¼ teaspoon salt. Stir everything to combine thoroughly.
Simmer the Soup: Bring the mixture to a simmer, cover the pot, and cook for 15 to 20 minutes or until the sweet potatoes are tender and cook through.
Stir in Honey and Yogurt: Once the potatoes are soft, turn off the heat and stir in the honey or maple syrup and the full-fat plain yogurt or sour cream to add creaminess and a hint of sweetness.
Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth or leave some texture with small potato pieces, according to your preference.
Adjust Seasoning and Serve: Taste the soup and season with extra salt and pepper if needed. Ladle into bowls and garnish with crumbled feta cheese, pepitas, and a sprinkle of smoked paprika if desired. Serve warm.

Notes

Broth flavors vary widely, so taste and adjust salt and seasoning as needed during cooking.
Optional red pepper flakes add a gentle heat but can be omitted for a milder soup.
This soup can be made vegan by using maple syrup and a plant-based yogurt or sour cream alternative.
For a richer flavor, garnish with crumbled feta cheese and crunchy pepitas.
This recipe stores well refrigerated for up to 3 days and freezes beautifully for up to 2 months.