Easy & Comforting Creamy Pumpkin Sweet Potato Soup: Your Ultimate Fall Recipe Guide
As autumn leaves begin to fall and a crisp coolness fills the air, there’s nothing quite as comforting and satisfying as a warm bowl of soup. This Creamy Pumpkin and Sweet Potato Soup is the epitome of fall comfort food, blending the sweet earthiness of pumpkin with the rich, velvety texture of sweet potatoes. It’s not just a meal; it’s a hug in a bowl, perfect for warming you up on a chilly evening.
What makes this recipe truly exceptional is its incredible versatility. Whether you prefer the traditional stovetop method, the hands-off convenience of a slow cooker, or the lightning-fast speed of an Instant Pot, this delightful soup can be prepared to fit your lifestyle and schedule. Imagine coming home to a savory aroma filling your kitchen, knowing a delicious and nutritious meal is just moments away. This easy-to-make, incredibly flavorful soup is destined to become a staple in your fall cooking repertoire.
Beyond its simple preparation, this soup is a wholesome choice for any occasion. It’s naturally packed with vitamins and nutrients, making it a healthy option that doesn’t compromise on taste. Plus, with a few simple substitutions, it can easily be adapted to be vegetarian or vegan, catering to various dietary needs without losing any of its creamy charm. Get ready to cozy up with a bowl of this luscious pumpkin and sweet potato soup, a dish you’ll find yourself craving week after week throughout the entire fall season.
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About This Delicious Creamy Pumpkin and Sweet Potato Soup
As the air grows crisper and the days shorten, our culinary cravings often turn towards dishes that offer warmth and deep, rich flavors. This Creamy Pumpkin and Sweet Potato Soup perfectly embodies the essence of the autumn season. It’s more than just a soup; it’s a bowl of pure comfort, combining the natural sweetness of ripe sweet potatoes with the earthy, comforting notes of pumpkin puree.
This recipe consistently stands out due to its remarkable adaptability. You can prepare it using the classic stovetop method for hands-on control, or opt for a “set it and forget it” approach with your reliable slow cooker. For those busy weeknights when time is of the essence, the Instant Pot offers a super-fast and efficient way to achieve the same delicious results. This means your creamy pumpkin and sweet potato soup can be tailored to fit any schedule and make use of the kitchen tools you already love.
Every spoonful of this sweet potato pumpkin soup delivers a delightful experience, satisfying both body and soul. It’s a dish renowned for its aromatic qualities, its rich texture, and its vibrant color. Moreover, it’s a surprisingly nutritious option, packed with beneficial vitamins and fiber, making it a wholesome addition to your fall and winter meal plans. The natural sweetness from the vegetables, enhanced by warming spices, creates a flavor profile that is both complex and incredibly inviting.
Additionally, this versatile soup is incredibly easy to customize. With just a couple of simple ingredient swaps, it can be transformed into a delicious vegetarian or even a completely vegan meal, ensuring everyone at your table can enjoy this autumnal treat. It’s a dish that truly brings the cozy vibes of the season right into your home.
Key Ingredients for Our Pumpkin Sweet Potato Soup
Crafting the perfect creamy pumpkin and sweet potato soup begins with selecting the right ingredients. Each component plays a vital role in building the layered flavors that make this soup so irresistible. Here’s a closer look at what you’ll need:
Onion: For this recipe, a yellow onion is my preferred choice. Its balanced flavor, with a touch of sweetness, beautifully complements the pumpkin and sweet potato. If a yellow onion isn’t available, a white onion can be used as an alternative, offering a slightly sharper taste that still works well with the other ingredients.
Garlic: Freshly minced garlic provides an essential aromatic base, adding depth and a pungent warmth to the soup. For ultimate convenience on busy days, a jar of pre-minced garlic is an absolute lifesaver. It’s a shortcut that saves time without sacrificing flavor, making daily cooking much easier.
Spices: A thoughtful blend of spices transforms simple vegetables into an extraordinary soup. You’ll need essential kosher salt to enhance all the flavors, along with chipotle powder for a subtle smoky heat (chili powder can be substituted if chipotle is unavailable). Smoked paprika adds another layer of smokiness and vibrant color, ground cumin brings earthy warmth, and a pinch of ground nutmeg provides a delicate, sweet spice note that perfectly complements fall flavors.
Pumpkin Puree: The heart of our soup! It is absolutely crucial to purchase 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor profile of this savory soup. Always double-check the label to ensure you have the correct ingredient.
Sweet Potato: You’ll need approximately 6 to 8 small to medium-sized sweet potatoes, yielding about 6 cups once peeled and chopped. These vibrant tubers provide natural sweetness, a creamy texture when blended, and a beautiful color. Choose firm, unblemished sweet potatoes for the best results.
Stock: Chicken stock forms a rich base for the soup, adding savory notes. However, to easily make this recipe vegetarian or vegan, simply swap in an equal amount of high-quality vegetable stock. Both options contribute significantly to the soup’s overall depth of flavor.
Cream: To achieve that irresistible creamy element, heavy cream is recommended. Its richness provides a luxurious mouthfeel and balances the spices. For a dairy-free or vegan version, full-fat unsweetened coconut milk is an excellent substitute, offering similar creaminess with a subtle tropical hint that surprisingly pairs well with pumpkin. While technically optional, incorporating one of these creams is highly recommended for the best texture and flavor.
Garnish: A beautiful garnish elevates the soup from a simple meal to a culinary experience. I love to sprinkle some crunchy roasted pumpkin seeds on top for texture, along with a delicate drizzle of heavy cream. For tips on achieving that perfect cream drizzle without it sinking, see my notes below! Another fantastic savory topping is crumbled crispy prosciutto, which adds a salty, umami kick.
Essential Equipment for This Recipe
Having the right tools ready makes the cooking process smooth and enjoyable. Here are the must-haves for preparing this creamy pumpkin and sweet potato soup:
- To efficiently prepare your vegetables, a sharp chef’s knife and a sturdy cutting board are indispensable.
- You’ll also need a set of reliable measuring spoons and measuring cups to accurately portion out all your ingredients.
- For cooking, choose your preferred vessel: a large pot or a versatile Dutch oven for the stovetop method, a slow cooker for a hands-off approach, or an Instant Pot (such as the Instant Pot Duo or Instant Pot Ultra) for quick pressure cooking.
- Finally, to achieve the soup’s signature smooth and creamy texture, you’ll need either an immersion blender for convenience directly in the pot, or a high-speed blender (like a Vitamix) if you prefer to work in batches for an ultra-silky finish.
How to Prepare Creamy Pumpkin and Sweet Potato Soup
Get ready to create a truly delicious and comforting fall soup! This recipe is incredibly adaptable, offering three distinct cooking methods to suit your preference and time constraints. Below, we’ll outline the stovetop method in detail, but rest assured, you can also easily make this delightful soup in a slow cooker or an Instant Pot, with full instructions provided in the recipe card at the end of this article.
Sauté the Aromatics
Begin by heating olive oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. Once the oil is hot and shimmering, add your chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent and soft, which typically takes about 3 to 4 minutes. This step is crucial for building a flavorful base. Next, stir in the minced garlic along with 1 teaspoon of kosher salt, chipotle powder, smoked paprika, ground cumin, and a pinch of ground nutmeg. Continue to cook for another minute, stirring constantly, until the spices become wonderfully fragrant. This short cooking time helps to bloom the spices, intensifying their flavors. Finally, stir in the pumpkin puree, the chopped sweet potato chunks, and your chosen chicken or vegetable stock, ensuring everything is well combined.
Simmer to Perfection
Bring the entire mixture to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to a low simmer and cover the pot. Allow the soup to simmer for approximately 25 to 30 minutes. During this time, the sweet potatoes will cook thoroughly, becoming very tender and easily pierced with a fork. This slow simmer allows all the flavors to meld together beautifully. Once the sweet potatoes are tender, remove the pot from the heat, preparing it for the next step of blending.
Blend for Ultimate Creaminess
Achieving a silky-smooth texture is key for this creamy soup. Carefully use an immersion blender directly in the pot to blend the soup until it reaches a luxuriously smooth and creamy consistency. An immersion blender is ideal for this as it minimizes mess and eliminates the need to transfer hot liquids. If you don’t have an immersion blender, you can use a standard blender, but you will need to work in small batches to avoid overfilling and potential hot splashes. Always ensure the blender lid is securely vented to allow steam to escape while blending hot liquids. Blend each batch until perfectly smooth before returning it to the pot.
Finish and Serve
Once the soup is blended to your desired smoothness, stir in the heavy cream or coconut milk. This addition enriches the soup, providing its signature creamy body and a final touch of velvety goodness. Taste the soup and adjust the seasoning as needed, adding more salt if desired. For serving, ladle the warm soup into bowls and consider garnishing with a sprinkle of roasted pumpkin seeds for a delightful crunch and a drizzle of heavy cream for an elegant finish. Serve immediately and enjoy the comforting flavors of fall!
Expert Tips & Recipe Ideas
Enhance your creamy pumpkin and sweet potato soup experience with these helpful tips and creative ideas:
- For the Smoothest Texture: While an immersion blender offers incredible convenience and safety by blending directly in the pot, a high-speed blender will typically yield the absolute silkiest texture. If using a standard blender, remember to work in small batches, filling the blender no more than halfway, and always vent the lid to allow steam to escape. Exercise extreme caution when handling hot liquids to prevent burns.
- Season to Taste: The final seasoning is crucial. After blending the soup, always taste it and adjust with additional salt or other spices as desired. If you’re looking for a deeper smoky note, a touch more chipotle powder can be added. For those who enjoy a bit of extra heat, a small pinch of cayenne pepper will awaken the flavors beautifully.
- Use Pure Pumpkin Puree: This cannot be stressed enough – ensure you are using 100% pure pumpkin puree from a can, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will drastically alter the intended savory flavor profile of this soup.
- If Using Coconut Milk: To achieve the desired creamy richness for a dairy-free or vegan version, always opt for full-fat unsweetened coconut milk. The fat content is essential for replicating the luxurious texture that heavy cream provides. Light coconut milk will result in a thinner, less satisfying soup.
- Add a Touch of Acidity: A squeeze of fresh lime juice or a splash of apple cider vinegar at the very end can brighten the flavors of the soup, cutting through the richness and adding a lovely zing. Start with a small amount and adjust to your preference.
More delicious fall soup recipes to try: Slow Cooker Pumpkin Turkey Chili | Instant Pot Tomato Soup | Roasted Butternut Squash Soup | Instant Pot Tortilla Soup
Is This Pumpkin Sweet Potato Soup Spicy?
This creamy pumpkin and sweet potato soup is designed to have just a delicate hint of warmth, rather than an overpowering spiciness. The chipotle powder contributes a lovely smoky flavor with a very mild undertone of heat, which perfectly complements and enhances the natural sweetness of the pumpkin and sweet potato. It’s a subtle touch that adds depth without overwhelming your palate.
However, if you are a fan of more significant heat in your soup, it’s very easy to customize! You can simply add an extra pinch or even a quarter teaspoon of cayenne pepper to truly spice things up to your desired level. Introduce it gradually and taste as you go to ensure you achieve the perfect amount of kick.
Conversely, for those who are particularly sensitive to spice or prefer a milder flavor profile, I recommend reducing the noted amount of chipotle powder by half, or even omitting it entirely if preferred. This will still result in a wonderfully flavorful and comforting soup, just without any perceived heat.
Can I Freeze Creamy Pumpkin and Sweet Potato Soup?
Absolutely, yes! This creamy pumpkin and sweet potato soup is an excellent candidate for freezing, making it perfect for meal prepping or having a quick, comforting meal ready for busy weeknights. The key to successful freezing is to ensure the soup is completely cooled before storing it.
My preferred method for freezing is to transfer the cooled soup into resealable freezer bags. These bags allow you to lay the soup flat, which not only saves valuable freezer space but also enables quicker thawing. Just make sure to press out as much air as possible before sealing to prevent freezer burn. Alternatively, you can use airtight plastic or glass containers specifically designed for freezer use. Whichever method you choose, always remember to label the container clearly with the date and contents to keep track of your frozen meals.
Freezing this soup allows you to enjoy its delicious flavors long after you’ve made it, ensuring you always have a wholesome and warming option on hand.
How Long Does This Soup Last?
When properly stored, this creamy pumpkin and sweet potato soup will maintain its delicious flavor and quality for up to 4 days in the refrigerator. Always ensure it’s kept in an airtight container to maximize freshness and prevent any absorption of other odors from your fridge. This makes it a fantastic option for a few days of meal prep during a busy week.
For longer storage, freezing is your best friend! Once fully cooled, the soup can be frozen for up to 3 months without significant loss of quality. This extended shelf life makes it incredibly convenient to prepare a large batch, enjoy half now, and freeze the other half for future easy weeknight meals or unexpected cravings. Just remember to thaw it thoroughly before reheating to enjoy its comforting goodness once again.
Slow Cooker & Instant Pot Options
Absolutely! The beauty of this creamy pumpkin and sweet potato soup recipe lies in its incredible versatility across different cooking methods. You can indeed make it in either a slow cooker or an Instant Pot, providing flexible options to fit your schedule and preferences.
I have provided detailed instructions for all three cooking methods – stovetop, slow cooker, and Instant Pot – within the comprehensive recipe card at the end of this article. This ensures you have all the guidance you need, regardless of your chosen appliance.
Personally, I find the Instant Pot method to be a game-changer! It’s undeniably the fastest and easiest way to achieve this wonderfully creamy soup, perfect for those times when you need a wholesome and delicious meal on the table in a fraction of the time. The pressure cooking process tenderizes the vegetables beautifully and quickly, leading to a perfectly smooth and flavorful soup.
Is This Soup Vegan or Vegetarian?
This creamy pumpkin and sweet potato soup is incredibly adaptable to various dietary needs! If you ensure that you use vegetable broth instead of chicken stock and opt for full-fat unsweetened coconut milk in place of heavy cream, then yes, it is completely vegan!
For a vegetarian version, you would simply use vegetable broth and can choose to use either heavy cream or full-fat coconut milk, depending on your preference. It’s an easy and delicious way to ensure everyone can enjoy this comforting fall favorite, regardless of their dietary choices.
How to Adjust Soup Consistency (Thinner or Thicker)
The beauty of homemade soup is that you can always adjust it to your perfect consistency! If you find this creamy pumpkin and sweet potato soup is too thick for your liking, making it thinner is incredibly simple. Just gradually add an additional splash of vegetable stock or chicken stock (whichever you used in the recipe) until it reaches your desired consistency. After adding the liquid, use your immersion blender or a standard blender (working in batches if necessary) to thoroughly blend it in, ensuring the soup remains perfectly smooth and well-incorporated without any lumps or streaks.
Conversely, if you prefer a thicker soup, you have a couple of options. You can continue to simmer the soup uncovered for a little longer, allowing some of the liquid to evaporate. Alternatively, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and slowly whisk it into the simmering soup, allowing it to thicken for a few minutes. Another way to add richness and thickness is to stir in an extra tablespoon or two of heavy cream or coconut milk, which will also enhance its velvety texture.
Achieving the Perfect Heavy Cream Drizzle
That elegant swirl of heavy cream on top of a bowl of soup isn’t just for aesthetics; it adds a final touch of richness. To achieve that perfect drizzle that sits beautifully without immediately spreading or sinking into your pumpkin sweet potato soup, there’s a simple trick:
Pour a small amount of heavy cream into a separate small bowl. Grab a mini whisk or even a fork and whisk it vigorously for about 20 to 30 seconds. This quick whisking incorporates a bit of air into the cream, making it slightly thicker and giving it more body. It won’t be fully whipped, but just enough to hold its shape better.
When you’re ready to drizzle, hold your spoon very close to the surface of the hot soup. Slowly let the slightly thickened cream run off the spoon in a controlled stream, creating your desired pattern. Keeping the spoon close minimizes splatter and helps the cream float on top, forming those attractive swirls. Drizzle as much or as little as you like, then serve immediately to impress your guests (or yourself!).
Need more inspiration for soups? Check out my soups and stews recipes page!
What to Serve with Your Pumpkin Sweet Potato Soup
This rich and creamy pumpkin and sweet potato soup is wonderfully satisfying on its own, but it truly shines when paired with the right accompaniments. If you’re like me, a hearty piece of bread for dipping is an absolute must! Consider serving it with your favorite crusty loaf or elevate the experience with some homemade options. Try this no-knead overnight bread, which requires minimal effort, or embrace the season with harvest seed bread. For something a little sweeter, honey butter biscuits are a delightful choice, or opt for savory pumpkin sage biscuits to complement the soup’s flavors.
For a more substantial meal, consider pairing the soup with a fresh salad or a delicious sandwich. A simple side salad with a vinaigrette dressing provides a refreshing contrast to the creamy soup. When it comes to sandwiches, options abound! I personally enjoy a light and flavorful rocket sandwich or a satisfying bagel turkey sandwich. And of course, you can never go wrong with a classic grilled cheese sandwich, perfect for dunking!
Don’t forget creative garnishes beyond the heavy cream and pumpkin seeds. A swirl of pesto, a sprinkle of fresh herbs like chives or cilantro, or even a dollop of crème fraîche can add another layer of flavor and visual appeal to each serving.
Storage & Reheating Instructions
Proper storage and reheating ensure that your delicious creamy pumpkin and sweet potato soup remains fresh and enjoyable for days to come. Here’s how to handle your leftovers:
- Storing: Always allow the soup to cool completely to room temperature before transferring it to an airtight container. Stored in the refrigerator, the soup will keep beautifully for up to 4 days. Make sure the container is tightly sealed to maintain freshness.
- Reheating: For best results, reheat the soup on the stovetop in a saucepan or pot over medium heat. Stir occasionally until it is warmed through to your desired temperature. If you’re in a hurry, you can also reheat individual portions in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until piping hot. If the soup has thickened considerably in the fridge, you may add a splash of stock or water to thin it out while reheating.
- Freezing: This soup is freezer-friendly! Once completely cooled, transfer the soup into freezer-safe airtight containers. My top recommendation is to use resealable freezer bags; fill them, press out excess air, and lay them flat in the freezer. This maximizes space and allows for quick thawing. The soup can be safely frozen for up to 3 months. Don’t forget to label each container with the name of the soup and the date it was prepared to easily keep track.
- Thawing: To thaw frozen soup, simply transfer it from the freezer to the refrigerator overnight. This slow thawing process helps maintain its texture and flavor. Once thawed, reheat it using the stovetop or microwave instructions mentioned above.
More Delicious Savory Pumpkin Recipes
If you love the savory side of pumpkin and are looking for more comforting dishes to explore this fall, here are a few more recipes that beautifully showcase the versatility of this seasonal favorite:
- This Instant Pot Pumpkin Chicken Curry is a weeknight wonder, requiring only 30 minutes of cooking time to deliver a rich, spiced, and deeply flavorful meal.
- For the ultimate fall comfort meal that comes together in one skillet, you absolutely must try this cheesy Pumpkin Gnocchi Bake. It’s bubbly, cheesy, and utterly satisfying.
- Looking for a make-ahead option? This Spicy Herb Pumpkin Lasagna is not only a delicious and hearty fall meal but is also conveniently freezer-friendly, perfect for prepping ahead.
Finally, if you have the pleasure of making this creamy pumpkin and sweet potato soup recipe, please be sure to give it a rating and/or leave a comment below! I genuinely love hearing from you all when you try out my recipes, and I make it a point to personally respond to every single comment. Your feedback means the world to me!
Also, feel free to drop any questions you might have in the comments section – I’m always here to help!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you whip up the recipe! Seeing these recipes come to life in your homes is truly my favorite thing, and I absolutely adore looking through all your wonderful photos. It really does mean the world to me!
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Creamy Pumpkin and Sweet Potato Soup Recipe
Equipment
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Vitamix Blender or Immersion Blender
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Instant Pot Ultra or other Instant Pot model
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Dutch Oven or Large Pot
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Cutting Board and Chef’s Knife
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Measuring Spoons and Cups
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion chopped, about 1 cup
- 3 cloves garlic minced (or 1 tbsp jarred minced garlic)
- 1 tsp kosher salt + more to taste
- 1/2 tsp chipotle powder*
- 1/2 tsp smoked paprika can substitute regular paprika
- 1/4 tsp ground cumin
- Pinch of ground nutmeg
- 1 15 oz can 100% pumpkin puree not pumpkin pie filling
- 6 cups chopped, peeled sweet potato from about 6 to 8 small-medium sweet potatoes
- 1 quart chicken stock or vegetable stock for vegetarian/vegan option
- 1/2 cup heavy cream or unsweetened full-fat coconut milk for dairy-free/vegan
- Garnish: roasted pumpkin seeds and a drizzle of lightly whisked heavy cream or coconut milk
Instructions
Stovetop Method
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Heat 1 tablespoon of olive oil in a large pot or a Dutch oven over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 3 to 4 minutes. Stir in the minced garlic, 1 teaspoon of kosher salt, chipotle powder, smoked paprika, ground cumin, and ground nutmeg. Continue to cook for another minute until the spices are wonderfully fragrant.
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Next, stir in the 15 oz can of pumpkin puree, 6 cups of chopped sweet potato, and 1 quart of chicken or vegetable stock until all ingredients are well combined. Bring the mixture to a full boil, then reduce the heat to a low simmer. Cover the pot and allow it to cook for 25 to 30 minutes, or until the sweet potato pieces are incredibly tender and easily mashed with a fork.
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Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you are using a standard blender, carefully transfer the soup in batches to blend until silky smooth, ensuring the lid is vented for steam.
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Stir in the 1/2 cup of heavy cream or unsweetened full-fat coconut milk. Taste the soup and season with additional salt as desired, adjusting to your preference.
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Serve your comforting creamy pumpkin and sweet potato soup immediately, garnished with roasted pumpkin seeds and a perfect drizzle of lightly whisked heavy cream or coconut milk.
Slow Cooker Method
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In a separate large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped yellow onion and cook until translucent, stirring occasionally, about 3 to 4 minutes. Stir in the minced garlic, 1 teaspoon of kosher salt, chipotle powder, smoked paprika, ground cumin, and ground nutmeg. Cook until fragrant, about 1 minute.
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Carefully transfer the sautéed onion and spice mixture to your slow cooker. Add in the 15 oz can of pumpkin puree, 6 cups of chopped sweet potatoes, and 1 quart of chicken or vegetable stock. Stir all ingredients well to combine.
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Cover the slow cooker and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. The sweet potatoes should be incredibly tender when cooked through. Once done, use an immersion blender to blend the soup directly in the slow cooker until it’s smooth and creamy. Alternatively, use a standard blender, working in batches.
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Stir in the 1/2 cup of heavy cream or unsweetened full-fat coconut milk. Taste and season with additional salt as desired to balance the flavors.
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Serve this hearty slow cooker pumpkin and sweet potato soup warm, garnished with roasted pumpkin seeds and a swirl of cream.
Instant Pot Method
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Set your Instant Pot to the “Sauté” function and add 1 tablespoon of olive oil. Once hot, add the chopped yellow onion and cook until translucent, stirring occasionally, for about 3 to 4 minutes. Stir in the minced garlic, 1 teaspoon of kosher salt, chipotle powder, smoked paprika, ground cumin, and ground nutmeg. Continue to sauté for about 1 minute until the spices are fragrant. Press “Cancel” to turn off the Sauté function.
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Stir in the 15 oz can of pumpkin puree, 6 cups of chopped sweet potato, and 1 quart of chicken or vegetable stock. Ensure all ingredients are thoroughly combined and scrape any browned bits from the bottom of the pot to prevent a burn notice.
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Secure the lid on your Instant Pot and set the valve to the “Sealing” position. Cook on High pressure for 8 minutes. Once the cooking cycle is complete, perform a quick release of the pressure.
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Carefully remove the lid. Use an immersion blender to blend the soup directly in the Instant Pot until it is perfectly smooth and creamy. If using a standard blender, transfer the soup in batches, blending until silky, remembering to vent the lid.
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Stir in the 1/2 cup of heavy cream or unsweetened full-fat coconut milk. Taste the soup and adjust seasoning with additional salt as needed for optimal flavor.
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Serve your quick and easy Instant Pot pumpkin and sweet potato soup hot, finished with a garnish of roasted pumpkin seeds and a beautiful cream drizzle.
Video
Notes
Nutrition