Chipotle, Sweet Potato & Pumpkin Soup (Dairy-Free)

bowl of chipotle sweet potato & pumpkin soup topped with croutons on white background

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5 from 6 reviews

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. 


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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