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Made with only 9 healthy ingredients, this Chipotle, Sweet Potato & Pumpkin Soup is perfect for a chilly day! Creamy, cozy, and ready in under 30 minutes.
I can’t decide whether I like Pumpkin more in sweet or savory recipes. I can, however, wholeheartedly say that this savory Pumpkin Soup is really freakin’ good.
When planning out my recipes for this Fall I knew that I wanted to do a lot of things with Pumpkin, but I also knew that I wanted to showcase it in a variety of different ways. Sometimes I think we can get stuck in a “flavoring rut” with certain ingredients, but just because Pumpkin and Rosemary/Sage/etc taste great together, doesn’t mean it won’t taste awesome with something else!
For some reason, I just couldn’t get the thought of Pumpkin with Chipotle Powder out of my head. I thought the savory, earthy, and creamy flavor/texture of Pumpkin would pair perfectly with the smoky, spicy, and deep flavor of Chipotle Powder.
Well guess what friends – I was right 😉 Usually I share portions of my recipes with friends, but this Chipotle, Sweet Potato and Pumpkin soup was so dang good I ate the whole pot myself! Plus it’s made with only 9 plant-based ingredients and is naturally Vegan, Gluten-Free, and Oil-Free.
I topped my thick and hearty soup bowls with a drizzle of Coconut Milk and some crispy Gluten-Free Croutons, but you can also add Cilantro or some Roasted Pumpkin Seeds! And don’t let the word “soup” hold you back – I also used this as a Pasta sauce and also enjoyed it as a dip with some crackers. Both were equally as delicious as the soup, so try them out if you have leftovers!
A Few Final Thoughts:
- The Chipotle Powder should be made of pure Chipotle Chiles – do not use a blend with Salt and/or other added spices. This recipe is also quite spicy, so can also reduce the amount of powder if you have sensitve taste buds.
- I like my soups to be thick and creamy, but you can thin the final blended soup out with a little extra Vegetable Broth if you want it to be runnier.
- This soup freezes well, and is also great for Meal Prep!
If you’re looking for more yummy Soup recipes, you’ll also love this Creamy Tomato & Red Pepper Soup and this Thai Red Curry Vegetable Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintChipotle, Sweet Potato & Pumpkin Soup (Dairy-Free)
Made with only 9 healthy ingredients, this Chipotle, Sweet Potato & Pumpkin Soup is perfect for a chilly day! Creamy, cozy, and ready in under 30 minutes.
- Prep Time: 7 Minutes
- Cook Time: 23 Minutes
- Total Time: 30 minutes
- Yield: about 7 1/2 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 15 oz. can Pumpkin Puree
- 1 small Red Onion, diced
- 2 cloves of Garlic, minced
- 3 cups Sweet Potato, peeled and diced
- 1 13.5 oz can Light Coconut Milk
- 2 cups Vegetable Broth, plus more to thin if necessary
- ½ tsp Chipotle Powder* (reduce to ¼ for Mild flavor)
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- Salt, to taste
- Croutons and more Coconut Milk, for garnish (Optional)
Instructions
- First, add 2 tbsp of Water and the Red Onion to a large nonstick pot over medium-high heat. Sauté the Onion in the water, stirring occasionally. Allow all of the water to evaporate from the pan and sauté for an additional 1-2 to minutes, allowing for the Onion to Caramelize.
- Deglaze the pot by adding 3 tbsp of water to it, and reduce the heat to Medium-Low. Add the Garlic and Spices to the pot and cook for an additional 1-2 minutes.
- Next, add the Pumpkin Puree, diced Sweet Potato, Coconut Milk, and Vegetable Broth to the pot, stirring to combine. Bring to a boil over high heat, and then reduce the heat to medium-low and simmer for 10-15 minutes, or until the Sweet Potatoes are tender.
- Remove the soup from the heat and puree using either a standing blender or immersion blender. Thin out with additional Vegetable Broth and/or add extra Salt to taste, if necessary. Divide the Soup into bowls, top as desired, and serve warm. Refrigerate leftovers in an airtight container for up to 7 days.
Notes
- Coconut Milk may be substituted for another Unsweetened Non-Dairy Milk of choice, but the soup will not be as creamy
- The Chipotle Powder should be pure Chipotle Chiles – do not use a blend with Salt and/or other added spices
Keywords: pumpkin soup, sweet potato soup, fall soup, creamy pumpkin soup, dairy free pumpkin soup, vegan pumpkin soup
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Delicious! Just made this for dinner tonight & it was super flavorful. I roasted the sweet potatoes/garlic/onion, then added to the blender with the remaining ingredients & it turned out perfect. Thank you Caitlin. Xoxo.
★★★★★
So happy it turned out perfect, Christin! Thank you for making it!
Just awesome! And pretty cheap/easy to make. Good way to pack in veggies in a delicious way. I even snuck a carrot in. You’re amazing, keep up the good work!
★★★★★
Thank you so much Andrew! Glad you liked it! 😊
Delicious!!! The chipotle is such a great addition to the otherwise sweet soup!!!
★★★★★
LOVE chipotle.. Glad you enjoyed it too!
Can this be made ahead of time?
You could definitely make and freeze it to save for later! A lot of soups freeze really well.
Tastes great!
★★★★★
Thanks so much!
Hey Caitlin,Beautiful collection of soup recipes (made me hungry)! They’re all perfect for summer! Congratulations on the release of your book – can’t wait for my copy to arrive!
★★★★★
Turned out pretty great! Thanks 🙂
★★★★★
You’re welcome!
How many servings would you say this makes? is a cup a serving or would it be more/less? I just want to make sure that I eat it all!
I would say a cup – cup and a half is a good serving size 🙂
This soup is amazing, Caitlin! Thank you so much for sharing it. It combines two of my favorite things – chipotle and pumpkin….and I never would have thought of that! I am not vegan, but I love your channel, and you really inspire me to reduce my animal consumption as much as possible. Thank you!
Thank you Erin! 🙂
How much almond milk should I use if I were to substitute it for the one can of coconut milk? Thanks!
You would use the same amount of liquid, 13.5 oz. This is just under 1 3/4 cups
I used to make soups SUPER thick so I could eat it like a dip, sauce, or salad dressing. Sounds weird, but it’s a GREAT hack, LOL! I have always loved any thick squash soup like pumpkin or butternut squash soup, so this is right up my alley! Thanks for the tip with the Chipotle seasoning–I will most certainly keep in mind to seek pure Chipotle peppers!
I agree, Cassie! I’ve used soup as salad dressing too before, haha!
To make it even easier, there is also canned sweet potato next to the canned pumpkin at Whole Foods.
Hello Caitlin! Which pumpkin sort would you recommend if you were to use fresh instead of puree? Best wishes from Stanley
Hi Stanley! To be honest I have never made my own pumpkin puree, but I believe a Sugar Pumpkin would be best
Hi Caitlin it’s Huntra.I haven’t tried this recipe yet but I am very keen to the only problem is I don’t have access to caned pumpkin in or very rarely in its too expensive 12 bucks here in Australia Sydney where I currently resign, Any of advice to adapt this recipe to like inside 4 cups of Kent pumpkin aka Japanese and then instead of the Is the can pumpkin Or give me an estimate Grams of fresh pumpkin needed thanks Looking forward to.If you could respond to me You’re Advice by email instead of the comment list that will be great.
Namaste
Hey, Huntra! A 15oz can is about 2 cups of puree. If it’s not readily available, you can make your own puree. The amount of puree you make would really depend on the size of pumpkin you use. Make your own puree by roasting or boiling your pumpkin (skin on, cut into wedges, seeds removed). I recommend roasting in a preheated oven for about 30-45 minutes. When the pumpkin is tender, remove it from the oven and allow it to cool. Scoop out the flesh and then put in a food processor or blender and whiz until smooth.