Go Back
bowl of fresh soup
Print

Vegan Pumpkin Sweet Potato Soup {Gluten free}

This vegan pumpkin sweet potato soup is creamy and flavorful! A comforting gluten free soup with fresh ginger, healthy and slightly tangy!
Course Dinner, First dish, Main Course, Soup
Cuisine American, Italian, Mediterranean
Keyword dairy free, fall, gluten free, pumpkin, soup, sweet potato, vegan, winter
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3
Calories 151kcal

Equipment

  • 1 kitchen knife
  • 1 spoon
  • 1 non-stick (or cast iron) saucepan
  • 1 immersion blender or heat-resistant mixer

Ingredients

  • 500-600 g fresh pumpkin (ca. 4-5 cups)
  • 250 g fresh sweet potatoes (ca. 2 cups)
  • ½ medium yellow onion
  • 1 tablespoon fresh ginger
  • 1 teaspoon salt
  • ½ teaspoon black pepper (+ extra for serving)
  • 2 tablespoons olive oil (+ extra for serving)
  • ⅓ cup white wine (optional - avoid if cooking for toddlers/babies)
  • water
  • mixed seeds for serving (optional)

Instructions

  • Peel the pumpkin, remove the seeds and cut it into 1 inch pieces, or smaller if you like, so they will cook faster
  • Peel and dice the sweet potato into small pieces too
  • Finely dice the onion and the fresh ginger
  • Add olive oil, onion and ginger to a saucepan (I used a cast iron one, but a regular one will work just as well) and cook over low-medium heat until the onion is translucent
  • Add the white wine, if using, and cook for another 3-5 minutes
  • Add pumpkin, sweet potato, salt and pepper and stir with a spoon
  • Let cook for 10 minutes, stirring occasionally
  • Cover with water and cook with lid on for 30-40 minutes (stirring occasionally), or until pumpkin and potato are fork-tender
  • Blend with an immersion blender or in a heat resistant mixer and serve still warm
  • If desired, add a tablespoon of raw olive oil, more pepper and favorite seeds

Notes

See post for tips and substitutions