Anti-Inflammatory Pumpkin & Sweet Potato Soup – Cozy, Creamy, and Nourishing

🎉 Introduction

There’s nothing more comforting than a warm bowl of soup on a chilly day, and this Anti-Inflammatory Pumpkin & Sweet Potato Soup brings both comfort and nutrition to the table. Packed with powerhouse ingredients like pumpkin, sweet potato, garlic, ginger, and turmeric, it’s creamy, naturally sweet, and infused with warming spices.

Not only is this soup satisfying and delicious, but it’s also loaded with anti-inflammatory properties. Pumpkin and sweet potatoes are rich in beta-carotene and fiber, while turmeric and ginger provide natural compounds that support joint and immune health. With a velvety texture and vibrant golden-orange color, this recipe is as beautiful as it is healing.

Whether you enjoy it as a light lunch, a cozy dinner starter, or part of a meal prep routine, this soup is wholesome, simple, and ready in under 40 minutes.

🧰 Equipment Needed

To prepare this soup, you’ll need:

• Large pot or Dutch oven
• Cutting board & sharp knife
• Vegetable peeler (for sweet potatoes)
• Wooden spoon
• Measuring cups & spoons
• Immersion blender (or countertop blender)

🛒 Ingredients

Vegetables & Aromatics:

• 2 cups pumpkin puree (fresh or canned)
• 2 medium sweet potatoes (peeled and diced)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)

Spices:

• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt & black pepper (to taste)

Liquids & Fats:

• 4 cups vegetable broth
• 1 tbsp olive oil (or coconut oil for richness)
• 1 cup coconut milk (unsweetened, full-fat for creaminess)

Optional Garnish:

• Pumpkin seeds (pepitas)
• Fresh parsley or cilantro
• A swirl of extra coconut milk

👩‍🍳 Directions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.

Step 2: Add Sweet Potatoes & Spices

1. Stir in diced sweet potatoes, turmeric, cumin, and cinnamon.
2. Cook for 2 minutes to toast the spices.

Step 3: Simmer with Pumpkin & Broth

1. Add pumpkin puree and vegetable broth.
2. Stir well, bring to a boil, then reduce to a simmer.
3. Cook for 20–25 minutes, until sweet potatoes are tender.

Step 4: Blend Until Smooth

1. Use an immersion blender to puree the soup until creamy.
2. Alternatively, carefully transfer to a blender in batches.

Step 5: Finish with Coconut Milk

1. Stir in coconut milk for a silky finish.
2. Taste and adjust seasoning with salt and pepper.

Step 6: Serve

• Ladle soup into bowls and garnish with pumpkin seeds, herbs, or a swirl of coconut milk.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

🧊 Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months in portioned containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop, stirring in a splash of broth if needed.

🥄 Variations

• Protein Boost: Add red lentils or chickpeas for extra fiber and protein.
• Spicy Kick: Stir in chili flakes or cayenne for heat.
• Herbal Twist: Add fresh thyme or rosemary while simmering.
• Extra Creamy: Blend in ½ cup cashews (soaked) for added richness.
• Kid-Friendly: Reduce spices slightly and serve with warm bread for dipping.

❓ 10 FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin for a deeper flavor.

2. Do I have to peel the sweet potatoes?
Peeling ensures a smooth soup, but you can leave skins on for extra fiber if blending thoroughly.

3. Can I make this soup oil-free?
Yes, sauté vegetables in a splash of broth instead of oil.

4. Can I use regular milk instead of coconut milk?
Yes, but coconut milk gives a creamier, dairy-free finish.

5. What kind of pumpkin works best?
Sugar pumpkins (also called pie pumpkins) are best for homemade puree.

6. How can I make it more filling?
Serve with whole-grain bread or add lentils or beans.

7. Is this soup freezer-friendly?
Yes! Freeze in single portions for easy reheating.

8. Can I use an Instant Pot instead of stovetop?
Yes, pressure cook for 10 minutes, then quick release and blend.

9. Does this soup taste sweet?
It has a natural sweetness from pumpkin and sweet potatoes, balanced by savory spices.

10. What toppings work well?
Pumpkin seeds, croutons, parsley, or even a drizzle of chili oil.

🏁 Conclusion

This Anti-Inflammatory Pumpkin & Sweet Potato Soup is more than just a cozy meal—it’s nourishment in a bowl. Creamy, spiced, and naturally sweet, it brings together fall flavors with anti-inflammatory ingredients that support wellness and comfort.

Whether you’re meal prepping for the week, serving guests, or simply craving something warm and healing, this soup is a must-try recipe that delivers both flavor and health benefits.

Adam

Anti-Inflammatory Pumpkin & Sweet Potato Soup – Cozy, Creamy, and Nourishing

There’s nothing more comforting than a warm bowl of soup on a chilly day, and this Anti-Inflammatory Pumpkin & Sweet Potato Soup brings both comfort and nutrition to the table. Packed with powerhouse ingredients like pumpkin, sweet potato, garlic, ginger, and turmeric, it’s creamy, naturally sweet, and infused with warming spices. Not only is this soup satisfying and delicious, but it’s also loaded with anti-inflammatory properties. Pumpkin and sweet potatoes are rich in beta-carotene and fiber, while turmeric and ginger provide natural compounds that support joint and immune health. With a velvety texture and vibrant golden-orange color, this recipe is as beautiful as it is healing. Whether you enjoy it as a light lunch, a cozy dinner starter, or part of a meal prep routine, this soup is wholesome, simple, and ready in under 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Vegetables & Aromatics:

• 2 cups pumpkin puree fresh or canned
• 2 medium sweet potatoes peeled and diced
• 1 medium onion chopped
• 3 cloves garlic minced
• 1- inch piece ginger grated

Spices:

• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt & black pepper to taste

Liquids & Fats:

• 4 cups vegetable broth
• 1 tbsp olive oil or coconut oil for richness
• 1 cup coconut milk unsweetened, full-fat for creaminess

Optional Garnish:

• Pumpkin seeds pepitas
• Fresh parsley or cilantro
• A swirl of extra coconut milk

Equipment

• To prepare this soup, you’ll need:
• Large pot or Dutch oven
• Cutting board & sharp knife
• Vegetable peeler (for sweet potatoes)
• Wooden spoon
• Measuring cups & spoons
• Immersion blender (or countertop blender)

Method

 

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.

Step 2: Add Sweet Potatoes & Spices

1. Stir in diced sweet potatoes, turmeric, cumin, and cinnamon.
2. Cook for 2 minutes to toast the spices.

Step 3: Simmer with Pumpkin & Broth

1. Add pumpkin puree and vegetable broth.
2. Stir well, bring to a boil, then reduce to a simmer.
3. Cook for 20–25 minutes, until sweet potatoes are tender.

Step 4: Blend Until Smooth

1. Use an immersion blender to puree the soup until creamy.
2. Alternatively, carefully transfer to a blender in batches.

Step 5: Finish with Coconut Milk

1. Stir in coconut milk for a silky finish.
2. Taste and adjust seasoning with salt and pepper.

Step 6: Serve

1. Ladle soup into bowls and garnish with pumpkin seeds, herbs, or a swirl of coconut milk.

Notes

🧊 Storage & Reheating

Refrigeration: Store in an airtight container for up to 4 days.

Freezing: Freeze for up to 2 months in portioned containers. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stovetop, stirring in a splash of broth if needed.

🥄 Variations

Protein Boost: Add red lentils or chickpeas for extra fiber and protein.

Spicy Kick: Stir in chili flakes or cayenne for heat.

Herbal Twist: Add fresh thyme or rosemary while simmering.

Extra Creamy: Blend in ½ cup cashews (soaked) for added richness.

Kid-Friendly: Reduce spices slightly and serve with warm bread for dipping.

❓ 10 FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin for a deeper flavor.

2. Do I have to peel the sweet potatoes?
Peeling ensures a smooth soup, but you can leave skins on for extra fiber if blending thoroughly.

3. Can I make this soup oil-free?
Yes, sauté vegetables in a splash of broth instead of oil.

4. Can I use regular milk instead of coconut milk?
Yes, but coconut milk gives a creamier, dairy-free finish.

5. What kind of pumpkin works best?
Sugar pumpkins (also called pie pumpkins) are best for homemade puree.

6. How can I make it more filling?
Serve with whole-grain bread or add lentils or beans.

7. Is this soup freezer-friendly?
Yes! Freeze in single portions for easy reheating.

8. Can I use an Instant Pot instead of stovetop?
Yes, pressure cook for 10 minutes, then quick release and blend.

9. Does this soup taste sweet?
It has a natural sweetness from pumpkin and sweet potatoes, balanced by savory spices.

10. What toppings work well?
Pumpkin seeds, croutons, parsley, or even a drizzle of chili oil.

🏁 Conclusion

This Anti-Inflammatory Pumpkin & Sweet Potato Soup is more than just a cozy meal—it’s nourishment in a bowl. Creamy, spiced, and naturally sweet, it brings together fall flavors with anti-inflammatory ingredients that support wellness and comfort.

Whether you’re meal prepping for the week, serving guests, or simply craving something warm and healing, this soup is a must-try recipe that delivers both flavor and health benefits.