Vegan Chipotle Sweet Potato Pumpkin Soup

Last Updated on December 17, 2024 by Christin Gillespie

This Vegan Chipotle Sweet Potato Pumpkin Soup is an easy and healthy recipe that will spice up your chilly fall evening. It’s a delicious blend of pumpkin puree, roasted sweet potatoes, creamy coconut milk, and an unbeatable spice concoction. Created with 10 ingredients & ready in 30 minutes, it’s a guarantee that this soup will be on repeat.

Today we’re bringing the heat on the blog with this chipotle sweet potato soup recipe. Majority of pumpkin soup recipes out there are loaded with sage & cinnamon. Don’t get me wrong, I love that combination, but it can kind of get a little boring…especially if we’ve only got a couple months of fall & we try to cram every dish with pumpkin in it. 

So that’s why I created this not so typical pumpkin soup recipe. This soup is packed with both spicy & sweet flavors. It features a hearty sweet potato, creamy pumpkin puree, cooling coconut milk, & chipotle powder. If you are concerned about it being too spicy, just reduce the amount of chipotle. However, I wouldn’t sweat it, as the creamy coconut milk helps mellow out the spiciness. 

This mouthwatering spicy chipotle pumpkin soup recipe is truly one of my favorites. It’s a bake, blend, & serve type of recipe, that is healthy & will warm you right up on a chilly night. 

Why You’ll Love This Healthy Vegan Fall Soup Recipe

• Packed with Spicy Fall Flavor: With the addition of fall vegetables, as well as a kick of spices, this healthy vegan soup recipe is perfect for fall.
• Quick & Easy: This soup comes together in about 30 minutes.
• Great for Meal Prep: This Vegan Chipotle Sweet Potato Pumpkin Soup stores well in the fridge, making it a great recipe to meal prep for quick + cozy dinners throughout the week.

Ingredients

• Organic Sweet Potato: It wouldn’t be sweet potato soup without it! The sweet potato can be peeled or roasted with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh and I used garnet sweet potato in case you’re curious.
• Organic Onion: I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the sweet potato soup creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Spices: Chipotle powder, smoked paprika, ground cumin, and dried oregano, are used to spice up this fall soup recipe.

How To Make

1. Bake the Vegetables. Preheat your oven to 425 degrees F. Add the diced sweet potato, chopped onion, and garlic, to the baking tray lined with parchment paper. Roast for 20 – 25 minutes, flipping halfway.
2. Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
3. Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
4. Serve. Transfer the soup between bowls. Garnish with fresh cilantro, if desired. Enjoy!

Tips for Making this Healthy Fall Soup Recipe Perfectly

• Organic Sweet Potato: You can use your favorite type of sweet potato for this chipotle soup. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
• Organic Vegetables: Feel free to add in even more veggies! I think roasting up some carrots or cauliflower, along with the other veggies would pair deliciously! You may need to add more liquid though.
• Organic Unsweetened Full-Fat Unsweetened Coconut Milk: Use organic unsweetened full-fat coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.
• Organic Protein: If you want to add some protein to this vegan sweet potato soup recipe, add in a can of organic white beans or top with roasted chickpeas.

Storing & Reheating

As mentioned above, this Vegan Chipotle Sweet Potato Pumpkin Soup recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for 4  – 5 days. 

Reheating. To reheat, transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra liquid as needed until warm.

More Vegan Pumpkin Recipes You’ll Love

• Vegan Cream of Pumpkin Soup
• Vegan Pumpkin Mac and Cheese
• Vegan Pumpkin Dal
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Vegan Autumn Squash Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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