Holiday-Spiced Pumpkin and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A velvety smooth soup blending pumpkin and sweet potato with warming holiday spices, offering a rich and comforting start to any festive meal. This American-inspired holiday recipe, ready in about 45 minutes, pairs pumpkin puree, sweet potato, peeled and diced, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pumpkin puree
• 1 large (about 1 lb) sweet potato, peeled and diced
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 1 tbsp fresh sage leaves, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Add 1 large peeled and diced sweet potato, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Stir and cook for 2 minutes to toast the spices.
3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to simmer and cook uncovered for 20 minutes until sweet potato is tender.
4. Step 4: Stir in 2 cups pumpkin puree and 1 cup coconut milk, heating gently for 5 minutes.
5. Step 5: Using an immersion blender, blend the soup until smooth and creamy. Stir in 1 tbsp maple syrup and 1 tbsp chopped fresh sage leaves.
6. Step 6: Taste and adjust seasoning if needed. Serve warm garnished with extra sage if desired.