Pumpkin, Sweet Potato and Coconut Milk Soup is light and delicious. Perfect for cold autumn evening or chilly spring afternoon. It’s easy to make and healthy, also vegan and gluten-free. Delicious lunch or dinner.

This recipe first appeared on April 1, 2009 and is now updated.

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I have made this Pumpkin, Sweet Potato and Coconut Milk Soup many times in the last many years. It’s easy, delicious, sweet, cozy, and comforting.

I don’t always follow the precise measuring of the ingredients. Sometimes I use more sweet potato or more pumpkin. More often than not I don’t use leeks because I simply forget to buy them.

This Pumpkin Soup is really smooth and creamy even though it doesn’t actually have any cream in it. There’s coconut milk added to the soup to make it extra luscious, so it is also not only vegetarian but also vegan.

I like adding chili powder or cayenne pepper to the soup to counteract the sweetness of the pumpkin and sweet potato. It’s a perfect soup for a cool fall evening! And if you love pumpkin soups then you need to try Curried Pumpkin Soup from Garlic and Zest.

Ingredients to make Pumpkin, Sweet Potato and Coconut Milk Soup

Oil

Onion

Leeks

Garlic

Pie pumpkin

Sweet potato

Vegetable broth

Light coconut milk

Cilantro

Salt and pepper

How to make Pumpkin, Sweet Potato and Coconut Milk Soup

The most difficult thing in this recipe is actually prepping the ingredients: peeling and chopping the pumpkin and sweet potato.

But here’s the thing, it costs a little bit extra but most grocery stores now sell peeled and cut sweet potato and pumpkin in the refrigerated section with the salads. So, if you really don’t feel like doing a lot of prep but still want to have a home-cooked and comforting soup then it is a great option.

Peel, chop, and dice all the ingredients. In a large pot, saute the onion, leek, and garlic until soft. Add the chopped pumpkin and sweet potato. Add the vegetable broth and the seasonings. Cover with a lid, bring to boil, then reduce and simmer for about 15 minutes or until the vegetables are fall-apart tender. Remove the soup from the heat and blend until smooth using an immersion blender (or use a regular stand blender to do so). Add the light coconut milk, chopped cilantro and mix.

Delicious! Serve with crusty bread and extra cilantro.

TIP: I like to start sauteing the onions and leeks first and then peel the potatoes and pumpkin, this way I feel that I multitask a little bit and save a few minutes.

Variations for Pumpkin Soup

This Pumpkin Soup is delicious on its own but it also can be changed up in many different ways. Here are some ideas:

If you aren’t following a vegan diet, then feel free to use chicken broth instead of vegetable broth.

For non-vegetarians, add a few mini meatballs.

Add a handful of mini soup pasta shapes, such as alphabet, Israeli couscous, or orzo.

Use some Thai curry paste.

Add a handful of lentils.

Use regular dairy cream (10%) instead of coconut milk for a different flavour if you aren’t following a dairy-free diet.

Can you use canned pumpkin in this soup?

I am going to be honest and say that I have not tried doing it but I think it will work wonderfully. Here, in Canada, our most common pureed pumpkin can is about 400 ml, so this is what I would use for the recipe. If the cans you are using a smaller then adjust accordingly.

Just make sure that you are actually using pure pureed canned pumpkin and not pumpkin pie filling.

More pumpkin recipes:

These recipes all use canned pumpkin but you can make your own pumpkin puree.

Print Pin Pumpkin, Sweet Potato,and Coconut Milk Soup Pumpkin, Sweet Potato, Leek, and Coconut Milk Soup is light and delicious. Perfect for cold autumn evening or chilly spring afternoon. It's easy to make and healthy. Vegan and gluten-free | Imagelicious.com #pumpkin #pumpkinsoup recipe adapted from Fast Family Meals

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 servings Calories 239 kcal Author Julia Ingredients 1 tablespoon vegetable oil

1 medium onion, finely chopped

1 small leek, finely chopped white part only

2 cloves garlic, minced

1 pound pumpkin, peeled and cut into 2 cm cubes

1 large sweet potato, peeled and cut into 2 cm cubes (about 3/4 pound)

1 litre vegetable broth

1 can light coconut milk

3 tablespoons fresh cilantro leaves, chopped

more cilantro to garnish

salt, pepper, cayenne to taste Instructions Heat the oil in a large pot over medium heat.

Cook the onions, leeks, and minced garlic until soft.

Add the pumpkin, sweet potato, and broth. Cover and bring to boil.

Reduce the heat and simmer for 15 minutes or until the vegetables are soft.

Using an immersion blender blend the soup until smooth.

Add the coconut milk and chopped cilantro. Mix.

Season to taste with salt, cracked black pepper and cayenne if using.

Serve with crusty bread and extra cilantro leaves. Nutrition Calories: 239 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 9 g | Sodium: 134 mg | Potassium: 752 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 22104 IU | Vitamin C: 17 mg | Calcium: 71 mg | Iron: 2 mg Tried this recipe?

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Nutrition Facts Pumpkin, Sweet Potato,and Coconut Milk Soup Amount Per Serving Calories 239 Calories from Fat 90 % Daily Value* Fat 10g 15% Saturated Fat 9g 45% Sodium 134mg 6% Potassium 752mg 21% Carbohydrates 34g 11% Fiber 4g 16% Sugar 9g 10% Protein 3g 6% Vitamin A 22104IU 442% Vitamin C 17mg 21% Calcium 71mg 7% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

And just for fun, here’s the original picture that I posted back in 2009.