Sweet Potato Soup
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There’s nothing quite like a bowl of Sweet Potato Soup on a cold day to make everything feel right again. Tender sweet potatoes and carrots in a rich, savory broth seasoned with sage and nutmeg, finished with fresh spinach and crunchy roasted pumpkin seeds right on top. Cozy, rich, and deeply warming.
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I make this for cold weather weeknights, Thanksgiving starters, and meal prep because it’s comforting, filling, and something everyone at the table genuinely loves. It reheats beautifully and the flavor gets even deeper the next day, which makes it perfect for batch cooking. Store in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sweet Potato Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you see how simple and rewarding it is to pull together a perfect soup with simple ingredients, you’ll want to make a big pot of this creamy sweet potato soup recipe every week.
Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat, then add the diced onion, garlic, salt, black pepper, sage, and nutmeg. I use a large stockpot, which is really great when I’m making big batches of soup and feeding a crowd.
Cook everything for about 5 minutes, stirring occasionally, until the onion is soft and the kitchen starts smelling amazing. This is where all that warm, fragrant flavor gets built into the soup right from the start.
If you want, stir in a pinch of red pepper flakes or cayenne pepper during this step for a gentle heat that balances sweet potato’s natural sweetness, or layer in more warm spices like smoked paprika, ground ginger, or fresh ginger to add a brighter, spicier warmth to the aromatics.
Simmer With Vegetables
Stir in the chopped carrots and sweet potato cubes, making sure they get well coated in all those fragrant aromatics in the pot. I love prepping the veggies with a mandoline slicer; it really makes quick work of chopping and giving the vegetables nice, uniform sizes.
Pour in the vegetable stock and bring the soup to a boil. You can also use vegetable broth if that’s what you’ve got on hand. A wooden spoon or silicone spatula makes it easy to toss everything together without scratching your pot.
Once it’s boiling, reduce the heat to low and let it simmer for 20 to 25 minutes, or until the sweet potatoes are tender and easy to pierce with a fork. Taste the broth and adjust seasoning as needed before moving on.
Stir in the Cream and Spinach
Add the chopped spinach and half-and-half cream directly to the pot and cook for 1 to 2 minutes until the spinach is wilted. The half-and-half creates a silky, smooth finish that makes this soup feel luxurious.
You may replace the half-and-half with full-fat coconut milk or coconut cream to make the soup dairy-free, though, with a hint of tropical sweetness.
You may also stir in a little Greek yogurt for a tangy boost, or some fresh orange zest to lift the flavors and add brightness, making the whole bowl taste more vibrant.
Add Toppings and Serve
Ladle the soup into soup bowls using a ladle with spouts to prevent spills. Then, garnish each bowl with roasted salted pumpkin seeds. Make sure to roast them in a single layer on a baking sheet in a preheated oven, so they’re evenly golden brown and crisp all over.
I like to finely chop them in a food processor afterwards. You could also try toasted seeds, fresh cilantro, or even crushed pistachios. Whatever you put on as a topping, it’s a delicious, healthy soup, which is especially great for a chilly day or night.
Serve warm and enjoy!
If you’re bringing creamy soup to a potluck or holiday gathering, let it cool slightly and transfer it to a soup thermos or a leakproof container tucked well in an insulated carrier to keep it warm during transport.
Pack the roasted pumpkin seeds in a small separate bag or container and add them right before serving so they stay crunchy.
Ingredients
- 1 tablespoon unsalted butter
- 1 cup sweet onion diced
- 3 cloves garlic minced
- Salt and black pepper to taste
- ¼ teaspoon ground sage
- ¼ teaspoon freshly ground nutmeg
- ½ cup carrots chopped
- 3 cups sweet potatoes cut into 1-inch cubes
- 5 cups reduced-sodium vegetable stock
- ⅓ cup half-and-half cream
- 2 cups fresh spinach chopped
- 3 tablespoons roasted salted pumpkin seeds for topping
Instructions
- Melt the unsalted butter in a large pot over medium heat. Add the diced onion, garlic, salt, black pepper, sage, and nutmeg. Cook for about 5 minutes, stirring occasionally, until the onion is soft and fragrant.1 tablespoon unsalted butter, 1 cup sweet onion, 3 cloves garlic, Salt and black pepper, ¼ teaspoon ground sage, ¼ teaspoon freshly ground nutmeg
- Stir in the chopped carrots and sweet potatoes, coating them well in the aromatics.½ cup carrots, 3 cups sweet potatoes
- Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to low and simmer for 20 to 25 minutes, or until the sweet potatoes are fork-tender. Taste and adjust seasoning with additional salt and pepper if needed.5 cups reduced-sodium vegetable stock
- Just before serving, add the chopped spinach and half-and-half cream, and cook for 1 to 2 minutes, until wilted.⅓ cup half-and-half cream, 2 cups fresh spinach
- Ladle the soup into bowls and top with roasted pumpkin seeds. Serve warm.3 tablespoons roasted salted pumpkin seeds
Notes
Nutrition
How to Store Leftovers
Let the soup cool completely before transferring it to an airtight container and storing it in the fridge for up to 3 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally, or warm it in the microwave in 60-second intervals until heated through.
For longer storage, freeze it in individual portions using a silicone soup tray for up to 3 months. Thaw overnight in the fridge before reheating. Note that the cream may separate slightly after freezing, but a quick stir while reheating brings it right back together.
What to Serve With Sweet Potato Soup
It’s satisfying on its own, but it pairs beautifully with a thick slice of crusty bread or a warm dinner roll for dunking. Try serving it alongside a grilled cheese sandwich or a roasted vegetable flatbread for a more complete meal.
A sprinkle of extra roasted pumpkin seeds and a drizzle of olive oil on top of each bowl takes it up a notch, and sometimes, I even serve it with roasted sweet potato wedges on the side for crunch.
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