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Creamy Sweet Potato Soup

Creamy sweet potato soup made in one pot, blended until silky smooth, then finished with coconut milk and orange juice for a bright, velvety texture. Top with toasted pepitas and a swirl of cream for extra crunch and richness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb sweet potatoes
  • 1 onion
  • 4 garlic
  • 1 tbsp fresh ginger
  • 4 cup vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • 1 orange juice Juice of 1 orange.
  • 0.5 salt and pepper To taste.
  • 0.25 toasted pepitas For serving.
  • 0.25 cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until softened and glossy.
  2. Add the garlic and grated ginger, then cook for 2 minutes, stirring often until fragrant.
Bloom spices
  1. Stir in the cinnamon, nutmeg, and cayenne, then cook for 1 minute to toast the spices slightly and deepen their aroma.
Simmer sweet potatoes
  1. Add the broth and cubed sweet potatoes, then simmer for 25-30 minutes until very tender.
Blend smooth
  1. Blend completely smooth with an immersion blender, scraping around the bottom and sides until no lumps remain.
Finish and season
  1. Stir in the coconut milk, maple syrup, and orange juice, then return to a gentle simmer (do not boil hard).
  2. Season generously with salt and pepper, tasting as you go to balance sweetness and spice.
Serve
  1. Ladle into bowls and top each serving with toasted pepitas and a swirl of cream.

Notes

For the silkiest texture, blend while the soup is hot and scrape the pot bottom thoroughly. Refrigerate in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is okay for up to 2 months—thaw overnight and reheat slowly, then stir well. Dietary swap: use chicken-free broth to keep it dairy-free and swap cream with coconut cream if you want it fully dairy-free.