Creamy Sweet Potato Pumpkin Soup {Without Butter or Cream}

It's fall in LA...finally. We had a few drops of rain with some cooler temperatures last week, so I quickly turned on the oven and got inspired to make some creamy, warm soup.

Creamy sweet potato pumpkin soup {Dairy Free}

I had some leftover pumpkin puree from my pumpkin-walnut balls, so I figured I'd mix that with some roasted sweet potatoes and spices.

What I love about roasting vegetables is that the time spent in the oven brings out a great natural sweetness. There's no need to add butter or cream. I find it plenty rich and creamy without, though I did add some almond milk and half an apple to perk up the flavor just a bit. I liked added a dash of Muchi curry powder to bring a little heat and additional spice.

Creamy Sweet Potato Pumpkin Soup - Dairy Free |

Los Angeles is already back to 80 temperatures again, but luckily I've finished my soup!

Creamy Sweet Potato Pumpkin Soup {Dairy Free}

Serves 4


  • 2 cups sweet potato, peeled and cubed
  • 1 cup onion, coarsely chopped
  • 1 cup apple, cubed
  • 1 tablespoon olive oil
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon Muchi curry powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon cumin
  • 1 cup almond milk
  • 1-1/2 cup chicken or vegetable stock
  • Salt and pepper to taste


  1. Preheat oven to 400.
  2. Place sweet potato, onion and apple on a lined or greased baking sheet. Pour olive oil on top and season with salt and pepper. Mix and place in oven. Roast for about 20-30 minutes or until vegetables are soft, then remove.
  3. Place mixture in a Vitamix or other high speed blender, being careful to keep the top covered to prevent burns. Add the pumpkin, curry powder, ginger and cumin and blend until combined. Allow to cool slightly. Then add the milk and gradually add the stock until you achieve your desired consistency. 
Creamy Sweet Potato Pumpkin Soup {Dairy Free}