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Vegan Pumpkin and Sweet Potato Soup Recipe

User Rating 4 Star Rating (1 Review)


Vegan Pumpkin and Sweet Potato Soup Recipe

Vegetarian pumpkin soup recipe

Pumpkin and sweet potatoes are simmered on the stove top with white wine and fresh thyme in this simple yet delicious and nourishing sweet potato and pumpkin soup. This pumpkin and sweet potato soup is the perfect fall or autumn soup recipe for your vegetarian or vegan meal.

Like soup? Browse through these Thanksgiving soup recipes to choose a soup to add to your holiday meal.


  • 1 tbsp margarine
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 cup white wine
  • 2 tbsp chopped fresh thyme
  • 1 1/2 pounds pumpkin, peeled and chopped
  • 3 sweet potatoes, chopped
  • 7 cups vegetable broth


In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for five minutes.

Add remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft.

Puree in a food processor or blender, if desired, or, mash to desired consistency.

Like meat-free soups? Here's more vegetarian and vegan soup ideas to try:

User Reviews

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 4 out of 5
, Guest

I really liked this soup! I made several substitutions (~1.5 cups of leftover sweet potato from Thanksgiving for the sweet potatoes, water and vegetarian bouillon for the broth, and rice wine for the white wine). I didn't puree it because I prefer chunky soups. It was great with rice.

13 out of 13 people found this helpful.

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