There’s just something about the words one-pot soup that makes a busy mom’s heart sing, right? Less mess, fewer dishes, and more time to actually sit down and enjoy a warm bowl of goodness with your family. This One-Pot Savory Pumpkin & Sweet Potato Soup is creamy, cozy, and the kind of comfort food that tastes like a hug in a bowl.
Now, I’ll admit—I grew up thinking pumpkin belonged mostly in pies and lattes (hello, Texas fall traditions), but once I discovered how perfectly it pairs with sweet potatoes in a savory soup? Game changer. Add a little smoked paprika and garlic, and suddenly your kitchen smells like you’ve been slow-cooking all day when it only took you 30 minutes. That’s the kind of weeknight win I live for.
Table of Contents
Why You’ll Love This One-Pot Savory Pumpkin & Sweet Potato Soup
- Quick & easy – on the table in under 40 minutes.
- Family-approved – even my picky kid who “doesn’t like soup” slurped up a second bowl.
- Nutritious & cozy – loaded with vitamin A, fiber, and protein-packed toppings like feta and pepitas.
- One-pot magic – because the fewer dishes, the better.
What Does This Pumpkin & Sweet Potato Soup Taste Like?
Think creamy, smoky, and just a little sweet. The pumpkin brings smooth earthiness, the sweet potatoes add natural sweetness, and that hint of smoked paprika gives it a subtle campfire flavor. Add in the optional red pepper flakes if you like a gentle kick. It’s hearty without being heavy, and downright irresistible with crunchy pepitas sprinkled on top.
Ingredients You’ll Need for One-Pot Savory Pumpkin & Sweet Potato Soup
The beauty of this One-Pot Savory Pumpkin & Sweet Potato Soup is that it uses everyday ingredients you probably already have in your pantry or fridge. Nothing complicated here—just simple, wholesome foods that come together to make something magical. Here’s a closer look at what you’ll need:
- Olive oil (2 tablespoons): The base of flavor in almost every good soup. A light sauté of onion and garlic in olive oil creates that rich, savory backbone.
- Onion (2 cups chopped, about 1 large): Sweet, aromatic, and the first step toward a deeply flavorful broth. If you’ve ever made my Crispy Garlic Butter Chicken, you know onions are a secret weapon for building layers of taste.
- Salt (¾ teaspoon, divided): Using salt in stages makes a big difference. A sprinkle at the start draws out the onion’s sweetness, and a finishing touch balances the soup once everything has simmered.
- Garlic (3 cloves, minced): I don’t think there’s ever such a thing as too much garlic. Here, it blends with paprika and pumpkin to give the soup its warm, homey flavor.
- Smoked paprika (¾ teaspoon): This ingredient is the soul of the soup. It adds a subtle smoky depth, making the pumpkin and sweet potatoes taste savory rather than overly sweet.
- Black pepper (¼ teaspoon): Just enough to balance the flavors and bring a gentle bite.
- Red pepper flakes (¼ teaspoon, optional): If you like a touch of heat, this little sprinkle will liven things up. Totally optional if you’re serving kids or prefer mild flavors.
- Sweet potatoes (3 cups peeled and diced, about 2 medium): The heart of this dish! Sweet potatoes add creaminess and natural sweetness that pairs beautifully with pumpkin. Pro tip: cut them into small, even chunks so they cook quickly and evenly.
- Vegetable broth (4 cups): This is where the soup gets its body. Choose a low-sodium broth so you can control the saltiness. Homemade broth is wonderful if you have it, but store-bought works perfectly fine.
- Pumpkin puree (1 cup): Make sure you’re using pure pumpkin puree—not pumpkin pie filling, which has added sugar and spices. Pumpkin is rich in fiber and vitamins, making this soup extra nourishing.
- Honey or maple syrup (1 teaspoon): Just a touch of natural sweetness balances the smokiness of the paprika. Maple syrup adds an extra fall flavor, but honey works beautifully too.
- Plain full-fat yogurt or sour cream (½ cup): This gives the soup its velvety, creamy finish. If you’re dairy-free, you can swap in coconut cream for a rich, plant-based twist.
- Garnishes (optional but highly recommended): Crumbled feta cheese, roasted pepitas, and a dusting of smoked paprika. These finishing touches add texture and flavor that take the soup from simple to unforgettable.
Every ingredient here plays its part—whether it’s building the base flavor, adding creaminess, or giving that final garnish crunch. Together, they create a bowl of soup that’s not just delicious, but deeply satisfying.
How to Make One-Pot Savory Pumpkin & Sweet Potato Soup
Making this One-Pot Savory Pumpkin & Sweet Potato Soup is truly as simple as it gets—you don’t need fancy equipment or hours in the kitchen. Just follow these easy steps, and you’ll have a cozy pot of soup on the table in about 30 minutes.
Step 1: Warm up your pot with olive oil
Place a large soup pot or Dutch oven on the stove over medium-high heat. Pour in 2 tablespoons of olive oil. Give it a minute or two to shimmer—this is the sign that your oil is hot enough to sauté the onions without soaking them in grease.
Step 2: Sauté onions for flavor
Add in 2 cups of chopped onion and sprinkle with ½ teaspoon of salt. Stir occasionally for about 2–3 minutes until the onions start to turn a light golden brown. That gentle caramelization is what builds a sweet and savory foundation for the soup. If you’ve ever made my Garlic Butter Honey BBQ Chicken Tacos, you know how a quick onion sauté can completely change the flavor of a dish.
Step 3: Add garlic and spices
Toss in the 3 minced garlic cloves, smoked paprika, black pepper, and red pepper flakes (if you like a little spice). Stir for about a minute—just long enough to smell that irresistible smoky, garlicky aroma. Be careful not to let the garlic burn, or it can turn bitter.
Step 4: Stir in sweet potatoes
Now, add 3 cups of peeled and diced sweet potatoes. Give everything a good stir to coat the potatoes in that paprika-garlic mixture. This quick step helps the potatoes soak up flavor before the liquid goes in.
Step 5: Add broth and pumpkin puree
Pour in 4 cups of vegetable broth and 1 cup of pumpkin puree. Don’t forget the remaining ¼ teaspoon of salt here. Stir well so the puree fully blends into the broth—this is when your soup starts looking like fall in a pot.
Step 6: Simmer until tender
Bring the mixture up to a gentle simmer, then cover the pot. Let it cook for 15–20 minutes, or until the sweet potatoes are fork-tender. (Here’s a tip: if your kitchen smells like smoky-sweet heaven, you’re on the right track!)
Step 7: Finish with creaminess
Once the potatoes are soft, turn off the heat. Stir in 1 teaspoon of honey or maple syrup and ½ cup of yogurt or sour cream. This adds a touch of sweetness and a creamy richness that makes the soup downright luxurious.
Step 8: Blend it smooth (or not!)
Use an immersion blender right in the pot to puree the soup until smooth. If you prefer some texture, stop blending while a few chunks of sweet potato remain. No immersion blender? No problem—just carefully ladle the soup into a blender in batches.
Step 9: Taste and adjust
Give the soup a taste. Add more salt or pepper if needed—remember, every broth has its own saltiness level, so trust your tastebuds here.
Step 10: Garnish and serve
Ladle the One-Pot Savory Pumpkin & Sweet Potato Soup into bowls and top with crumbled feta, crunchy pepitas, or an extra sprinkle of smoked paprika. Serve with crusty bread or even a side salad, and you’ve got yourself a fall dinner worth repeating.
Tips and Tricks for Perfect Pumpkin & Sweet Potato Soup
- Taste your broth first. Broths vary wildly in saltiness. Always season at the end.
- Make it dairy-free. Swap the yogurt/sour cream with coconut cream for a vegan version.
- Meal prep tip. This soup freezes beautifully—ladle into freezer-safe containers, label, and reheat on chilly nights.
- Spice it up. A pinch of cayenne or extra red pepper flakes adds a fiery kick.
- Toppings are life. Don’t skip pepitas! That crunch makes every spoonful better.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.
FAQs
Can I use canned sweet potatoes?
Yes! Just reduce the cooking time since they’re already soft.
Can I make this in the Instant Pot?
Absolutely. Cook on high pressure for 10 minutes, quick release, then blend.
Is this soup kid-friendly?
My crew gave it two thumbs up. Just skip the red pepper flakes for little tastebuds.
Conclusion
This One-Pot Savory Pumpkin & Sweet Potato Soup is the kind of dish that turns an ordinary weeknight into a cozy fall memory. It’s quick, creamy, and filled with flavor that makes you want to curl up with a blanket and a good book (or in my case, three kids piled on the couch asking for “just one more bowl”). Give it a try and let me know how it turns out—I’d love to hear if it becomes a new family favorite in your home too.
And if soups are your thing, you might also love my Mexican Street Corn Soup or this hearty French Lentil Soup with Crispy Bread & Feta.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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One-Pot Savory Pumpkin & Sweet Potato Soup – Cozy, Creamy & Delicious
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the savory side of sweet potatoes and pumpkin in this simple, creamy one-pot soup! Made smoky in flavor with the addition of paprika and a touch of red pepper, this Pumpkin & Sweet Potato Soup is downright cozy and the perfect thing to curl up with at the end of a crisp fall day.
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped onion (about 1 large onion)
- ¾ teaspoon salt, divided
- 3 cloves garlic, minced
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 cups peeled, diced sweet potatoes (about 2 medium sweet potatoes)
- 4 cups vegetable broth
- 1 cup pumpkin puree (not pumpkin pie filling)
- 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
1. Add the olive oil to a large soup pot or Dutch oven over medium-high heat.
2. Add the onion, then sprinkle with ½ teaspoon salt. Sauté until lightly golden brown, about 2 minutes.
3. Stir in the garlic, paprika, pepper, red pepper flakes (if using), and diced sweet potato. Lower the heat to medium and stir for a minute to toast the spices and cook the garlic.
4. Add the broth, pumpkin puree, and remaining ¼ teaspoon of salt to the pot and stir to combine.
5. Bring the pot up to a simmer, cover, and cook until the sweet potatoes are soft, 15 to 20 minutes.
6. Once the potatoes are soft, turn off the heat and stir in the honey or maple syrup and yogurt or sour cream.
7. Use an immersion blender to blend the soup directly in the pot, or let the soup cool slightly and transfer to a blender to blend in batches. Blend until smooth or leave some small pieces of potato if preferred.
8. Taste the soup and adjust seasoning with additional salt and pepper as needed.
9. Ladle the soup into bowls and serve. Garnish with crumbled feta, pepitas, and/or a sprinkle of paprika if desired.
Notes
Use plain pumpkin puree—not pumpkin pie filling—for best results.
Sweetness can be adjusted to taste by using either honey or maple syrup.
Soup thickness may vary depending on the size of sweet potatoes; adjust with extra broth if needed.
Blending is flexible: completely smooth or slightly chunky based on personal preference.
Garnishes like feta, pepitas, and extra paprika add flavor and visual appeal but are optional.
