pumpkin +sweet potato soup

gluten-free. vegan.


3-5 servings

  • 1 whole mini pumpkin or 2 cups pumpkin purée 
  • 1 sweet potato
  • 1/2 yellow onion 
  • 2 garlic cloves 
  • Avocado oil
  • 1 cup bone broth or stock (can swap w/ vegetable based)
  • 1/3 cup condensed coconut milk (optional)
  • Fresh cilantro (or herb of your preference)
  • 1.5 tbsp salt
  • 1 tbsp pepper
  • 1 tsp smoked paprika 
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

*These aren’t exact measurements. Season to taste!


  1. Skin then chop pumpkin into small cubes. If you choose to bake the pumpkin seeds, preheat oven at 350° and bake for about 20 minutes. 
  2. Skin then chop sweet potato into small cubes.
  3. Chop onions. Add onions to pan and cook at medium temperature for about 2-3 minutes.
  4. Chop garlic cloves and add to pan. Add salt and pepper. Cook for another 3 minutes.
  5. Add chopped pumpkin and sweet potato to pan and cover pan with cap. Cook for about 10 minutes or until pumpkin and sweet potato are soft enough to easily blend.
  6. **Note** if you’re using pumpkin purée, just add to blender and skip steps 1 + 5 regarding pumpkin. 
  7. After vegetables are cooked, allow for them to cool down for about 8-10 min before putting into blender.
  8. Once cooled, add components to blender and blend!
  9. Once blended, add components to sauce pan at medium-high heat.
  10. Stir in coconut milk!
  11. Add more salt and pepper (if needed), smoked paprika, garlic powder and onion powder. Stir!
  12. Top off with pumpkin seeds and herb of choice. 
  13. Enjoy!