My Recipe Joint Home of your favorite recipes
Thai Pumpkin and Sweet Potato Soup

This creamy pumpkin and sweet potato soup is the perfect comfort food for a chilly day. Packed with wholesome ingredients like fresh pumpkin, sweet potatoes, and fragrant spices, this soup is not only delicious but also nutritious. The velvety texture and warm flavors will leave you feeling satisfied and cozy. In this recipe, we will show you how to make this flavorful soup step-by-step.

Pumpkin and sweet potato are both excellent sources of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for maintaining healthy vision, immune function, and skin health. Additionally, these vegetables are rich in vitamin C, which supports immune function and helps the body absorb iron from plant-based foods.

This soup is also a great source of fiber, which promotes digestive health, and antioxidants, which protect against cellular damage and inflammation. Plus, the addition of warming spices like ginger and cinnamon not only adds flavor but also offer additional health benefits, such as anti-inflammatory and immune-boosting properties.

Thai Pumpkin and Sweet Potato Soup

pumpkin and sweet potato soup

This recipe is for a delicious and creamy pumpkin and sweet potato soup. The soup is vegan and gluten-free, and can be made in under an hour. It is perfect for a cozy meal on a chilly day, and is also great for meal prep. The combination of pumpkin and sweet potato provides a healthy dose of vitamins, minerals and antioxidants, making it a nutritious meal option. The soup can be garnished with toppings of your choice, such as toasted seeds or herbs, to add extra flavor and texture.
No ratings yet
Prep Time 1 hour
Cook Time 29 minutes
Course Main Course, Soup
Cuisine western cuisine


  • Large soup pot
  • Immersion blender or regular blender
  • Cutting board
  • chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Garlic press


  • In a large pot, heat some olive oil over medium heat.
  • Add the chopped onion and sauté for a few minutes until translucent.
  • .Add the minced garlic and sauté for another minute until fragrant. Add the chopped pumpkin and sweet potato to the pot, along with the vegetable broth and dried thyme
  • Bring the mixture to a boil. Reduce the heat and let the soup simmer for about 20-30 minutes, or until the vegetables are tender and cooked through. Use an immersion blender to puree the soup until it is smooth and creamy.
  • If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth
  • Season the soup with salt and pepper, to taste. Serve the soup hot, with your choice of toppings (if using).



This soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
To make the soup vegan or dairy-free, you can substitute the cream with coconut cream or your favorite non-dairy alternative.
Adjust the seasoning to your liking by adding more or less salt, pepper, or spices.


Serving: 240g
Keyword pumpkin, sweet potato
Tried this recipe?Let us know how it was!


ANOTHER RECIPE:  Grilling Perfection: Making Smash Burgers on the Grill
Leave a Comment

Close Bitnami banner