The sweet potato pumpkin soup is festive, tastes great and you can think of it like a big bowl of health benefits. I can’t wait for you to give it a try!

Sweet Potato Pumpkin Soup [Vegan]

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4 - 6


  • 2 Tbsp. extra virgin olive oil
  • 3 medium sweet potatoes, peeled and diced into bit size pieces
  • 1 onion, diced
  • 1 orange bell pepper, diced (or any color bell pepper)
  • 4 cloves garlic, minced
  • 32 oz. (1 QT/ 946mL) Low Sodium Vegetable Broth
  • 1 can (15oz or 425g) pumpkin
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt (plus a pinch)
  • ½ tsp. black pepper (plus a pinch)


Heat a large soup pot over medium heat. Add extra virgin olive oil. To the pot add diced sweet potatoes, onion, bell pepper and a pinch of salt and pepper. Sauté for 10 minutes, stirring frequently. Add minced garlic, stir and sauté for 2 minutes. Add the vegetable broth, canned pumpkin, curry powder, salt and pepper. Bring soup to a boil, then cover and reduce heat to a low boil. Cook for 25 minutes, stirring occasionally or until the sweet potato cubes are tender.


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  1. Thanks for this lovely recipe.

    I didn\’t have a pepper so I omitted this, but I added a little paprika and chilli flakes to the curry powder to spice it up a bit. I also blended the soup so it was thick and smooth, and stirred in about 1/4 cup of creamed cashew nuts just before serving. Delicious!