Savory Fall Soup With Sweet Potato And Pumpkin Puree

Warm up with a bowl of coziness featuring Fall Soup, a seasonal blend of sweet potato and pumpkin puree. Simmered together with a gentle touch of cinnamon and nutmeg, it creates a creamy and comforting bowl that’s just right for a chilly weeknight. Garnish with fresh parsley for a simple, satisfying meal that feels as welcoming as a cozy blanket by the fire.

Ingredients for Fall Soup

For the soup

• Olive oil – A good drizzle to start everything off right.
• Yellow onion – Finely chopped for that sweet, aromatic base.
• Garlic – Freshly minced is a must for that punchy flavor.
• Carrots – Peeled and diced for a touch of earthy sweetness.
• Celery – Adds a lovely crunch and freshness to the mix.
• Sweet potato – Cubed into bite-sized pieces for a hearty texture.
• Vegetable broth – Go for low-sodium to control the seasoning.
• Water – Just a splash to balance the broth.
• Dried thyme – A little goes a long way for that herby warmth.
• Ground cinnamon – Perfect for bringing out those cozy fall vibes.
• Ground nutmeg – A pinch adds depth and richness.
• Black pepper – Freshly ground is best for a subtle kick.
• Kosher salt – Season to taste, but start with a teaspoon.
• Pumpkin puree – Pure and simple for that velvety base.
• Heavy cream – Makes the soup luxuriously creamy.

For garnish

• Fresh parsley – Chopped finely for a bright, fresh finish.

Cook Time for Creamy Fall Soup

Nothing beats a homemade Fall Soup that comes together without a fuss. I love how this recipe fits perfectly into a busy evening, letting you enjoy a from-scratch meal without spending all night in the kitchen.

Here’s what you can expect for timing, and I promise, every minute is worth it for that first warm, creamy spoonful.

Step	Time
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

If you’re looking for more ways to use that sweet potato, you’ll love my recipe for Maple Pecan Roasted Sweet Potatoes—they’re a fantastic side dish for any autumn meal.

How to Make Creamy Fall Soup

Step 1: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 finely chopped medium yellow onion and sauté for 3 minutes, stirring occasionally, until the onion becomes softened and translucent.

Step 2: Build the Flavor Base

Stir in 3 minced garlic cloves, 2 peeled and diced medium carrots, and 2 diced medium celery stalks. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.

Step 3: Simmer to Perfection

Add 1 peeled and cubed medium sweet potato, 4 cups of low-sodium vegetable broth, 1 cup of water, 1 teaspoon dried thyme, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the sweet potato is fork-tender.

Step 4: Create the Creamy Finish

Stir in 1 (15-ounce) can of pure pumpkin puree and 1 cup of heavy cream. Simmer for another 5 minutes, stirring occasionally, until the soup is warmed through and the ingredients are well combined, creating a velvety spiced pumpkin puree soup.

Step 5: Serve and Enjoy

Taste the soup and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley for a finishing touch.

Pro Tips & Tasty Tweaks

Over the years, I’ve learned that the best fall soup recipes are the ones you can make your own. Here are a few of my favorite ways to tweak this cozy classic, straight from my kitchen to yours.

• Flavor Swap: For a different herby note, try swapping the thyme for a pinch of sage. It pairs beautifully with the pumpkin and makes this creamy pumpkin sweet potato soup feel even more rustic and autumnal.
• Diet Tweak: To make this a lighter Fall Soup, you can easily substitute the heavy cream with full-fat coconut milk. It still gives you that luxurious, creamy texture with a subtly different flavor profile.
• Prep Fix: If you’re short on time, don’t skip sautéing the carrots and celery! This step, known as sweating, is key for building a deep, savory thyme spiced soup foundation. It’s worth the extra five minutes.
• Storage Tip: This soup stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat it gently on the stove over low heat to keep the creamy consistency. For more make-ahead inspiration, check out my other healthy fall dinner recipes. And if you find yourself with extra sweet potatoes, turning them into homemade sweet potato chips is a deliciously crunchy project!

Nutrition and Health Benefits

I love knowing that a warming bowl of this Fall Soup not only comforts the soul but also nourishes the body. Made with wholesome ingredients, it’s one of those autumn soup recipes that feels like a warm hug from the inside out.

Let’s break down what makes this creamy pumpkin sweet potato soup such a lovely choice for a healthy meal.

Nutrient	Benefits
Sweet Potato	Rich in vitamin A, fiber, and antioxidants.
Pumpkin Puree	Packed with vitamins C and E, and great for digestion.
Carrots & Celery	Add extra fiber, crunch, and earthy sweetness.

For more inspiration on balancing nutrition and flavor in your meals, take a look at my roundup of healthy fall dinner recipes. And if you’re looking for another veggie-packed option, my roasted sweet potato kale quinoa salad is a perfect side or light meal.

Building a velvety spiced pumpkin puree soup like this reminds me how simple ingredients can come together into something truly special. For more classic techniques and ideas, I often turn to trusted resources like NYT Cooking’s Customizable Vegetable Soup guide.

A Lighter Version of Fall Soup

Sometimes you want all the cozy flavor of this Fall Soup with a little less richness. Luckily, this recipe is wonderfully adaptable for those looking for a lighter touch.

Here are my favorite simple swaps that keep the soul of the dish intact while tweaking it to fit your needs.

Instead of heavy cream, try using full-fat coconut milk. It still gives you that luxuriously creamy texture with a subtly tropical note. You can also reduce the oil by using vegetable broth for sautéing—just a splash to keep things from sticking.

If you love exploring lighter recipes, you might enjoy my Tom Kha Gai soup, which uses coconut milk beautifully. And for another seasonal favorite that won’t weigh you down, my fall fruit salad is fresh, vibrant, and perfect alongside a warm bowl of soup.

Thoughtful Tips for Special Diets

I truly believe that good food should be accessible to everyone, no matter your dietary needs. In my kitchen, I love finding simple ways to adapt recipes so that everyone at the table can enjoy a heartfelt meal together.

If you’re sugar-conscious or managing blood sugar, this Fall Soup can easily become more diabetic-friendly. First, you can omit any added sweeteners—the natural sweetness from sweet potatoes and carrots is often plenty. For even more control, consider using a natural sugar alternative like stevia in place of any sweet components in garnishes or toppings.

Another tip is to balance your portion with a source of protein or healthy fat, which can help with glycemic response. A sprinkle of toasted pepitas or a side of roasted chicken works wonderfully.

How to Serve Fall Soup

There’s something almost ceremonial about ladling out a hot bowl of Fall Soup as the leaves turn and the air grows crisp. I love serving this soup with thick, crusty bread for dipping—it just feels right.

For a heartier meal, pair it with a simple green salad or a side of roasted vegetables. My family often enjoys this as a starter before a main like potato squash casserole or healthy Thanksgiving sides.

I’ll never forget the first time I made this soup for a gathering of friends here in Provence. We sat around a long wooden table as dusk settled in, steam rising from our bowls, laughter floating through the kitchen. It was one of those perfect fall evenings where good food and good company just clicked.

Whether you’re serving it for a quiet dinner or a festive autumn meal, this savory thyme spiced soup has a way of bringing people together. And honestly, isn’t that what the best fall soups are all about?

Mistakes to Avoid

I’ve made my share of soup mistakes over the years, especially when first developing this Fall Soup recipe. Learning from errors is how we grow in the kitchen, so I want to share what I’ve discovered to help you avoid common pitfalls.

First, don’t rush the sauté step. Those aromatics need time to soften and release their flavors properly. If you crank up the heat too high, you might burn the garlic or onions instead of gently caramelizing them.

Second, be careful with your seasoning timing. I once added salt too early and ended up with an overly salty Fall Soup after it reduced. Now I wait until the final simmer to adjust seasoning.

Finally, don’t skip the immersion blender step if you want that signature velvety texture. A chunky vegetable soup is wonderful, but this particular Fall Soup recipe shines when it’s creamy and smooth.

For more guidance on perfecting your soup techniques, I often turn to trusted resources like NYT Cooking’s Customizable Vegetable Soup guide. And if you’re looking for another comforting option, my classic chicken soup recipe teaches great foundational skills.

Remember, even mistakes make great stories. I’ll never forget the time I confused cayenne for paprika and served what we now call “Fire Soup” to unsuspecting dinner guests. We still laugh about it years later!

How to Store Fall Soup

This creamy pumpkin sweet potato soup actually improves in flavor after sitting overnight, making it perfect for meal prep. I love having containers ready in the fridge for quick lunches throughout the week.

For refrigeration, let the soup cool completely before transferring to airtight containers. It will keep beautifully for 4-5 days. When reheating, you might need to add a splash of broth or water as it thickens when chilled.

For freezing, portion the cooled soup into freezer-safe containers, leaving about an inch of space for expansion. This hearty Fall Soup freezes wonderfully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

If you enjoy meal prepping like I do, you might also appreciate my Mexican sweet potato chicken soup which stores equally well. And for another make-ahead option, try my sweet potato chicken soup recipe that’s perfect for busy weeks.

I always think of my grandmother when I package up leftovers. She never wasted a thing and taught me that a well-stocked freezer is like money in the bank for tired days.

Try This Fall Soup Yourself

I hope this savory thyme spiced soup becomes a regular in your autumn rotation just like it has in mine. There’s something magical about how these simple ingredients transform into such comfort.

The first time I served this Fall Soup to my book club, the entire pot disappeared before we even discussed the novel. Now they request it every season, and I always make extra for them to take home.

Whether you’re cooking for a crowd or just need some cozy comfort on a chilly evening, this roasted vegetable autumn bisque will warm you from the inside out. Don’t forget to make enough for leftovers—they’re even better the next day.

If you love this Fall Soup, you might also enjoy exploring my other seasonal favorites like healthy soup recipes, sweet potato chips for crunch, or maple pecan roasted sweet potatoes as a side. For something different, try my grilled sweet potato wedges or roasted pumpkin seeds for zero-waste cooking.

Frequently Asked Questions

Cozy Autumn Recipes to Warm Your Season

As the leaves turn and temperatures drop, these comforting dishes will keep your kitchen warm and your family well-fed.

Homemade Sweet Potato Chips – Crispy, lightly salted slices that make the perfect snack or soup topper.
Roasted Sweet Potato Kale Quinoa Salad – A hearty, nutrient-packed side that complements any autumn meal.
Tom Kha Gai Soup – A creamy Thai coconut soup with comforting flavors and a touch of spice.
Fall Fruit Salad – A refreshing mix of seasonal fruits with a hint of citrus and honey.
Potato Squash Casserole – Layers of savory goodness baked to perfection for Sunday dinners.
Healthy Thanksgiving Sides – Lighter versions of holiday classics that don’t skimp on flavor.