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+ servings

Spiced Sweet Potato Soup Recipe Served in Real Pumpkin Bowls

This delicious and easy to make spiced sweet potato soup recipe is served in real pumpkin bowls for a cozy meal this fall!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 4
Calories 430 kcal


  • Immersion hand blender



  • 2 teaspoons olive oil
  • 1 onion small
  • 4 cups sweet potatoes peeled and diced
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper optional
  • 1 can lite coconut milk
  • 2.5 cups vegetable stock
  • salt and pepper to taste
  • 2 pie pumpkins small

Pumpkin Seeds

  • 2 teaspoons olive oil
  • salt to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne


  • Greek yogurt
  • fresh cilantro


  • Preheat oven to 325°F/150°C
  • Cut off the top of the pumpkin and remove the seeds and stringy insides. Rinse the seeds. Toss the seeds with olive oil, salt, cumin, and cayenne. Transfer to a baking sheet and toast for 30-45 minutes stirring occasionally until brown and crispy. Set aside.
  • Heat a soup pot over medium heat and add olive oil and onion. Sauté 2-3 minutes until soft. Add diced sweet potato, cumin, and cayenne pepper. Stir to combine.
  • Add the coconut milk and vegetable stock and bring to a simmer. Cook until sweet potatoes are fork tender. Remove from heat.
  • Using an immersion hand blender, puree the soup until smooth. Add salt and pepper to taste.
  • Ladle the soup into the pumpkins. Garnish with yogurt, toasted pumpkin seeds, and cilantro. Enjoy!


Calories: 430kcalCarbohydrates: 79gProtein: 9gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 750mgPotassium: 2830mgFiber: 8gSugar: 27gVitamin A: 77242IUVitamin C: 67mgCalcium: 201mgIron: 7mg
Keyword soup, sweet potato
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