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Turmeric Sweet Potato Pumpkin Soup


This feel-good soup is thick and creamy, and made with simple wholesome ingredients. It's perfect for a crisp fall day, and super easy to make. Try it as an alternative to a classic butternut squash soup!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 89 kcal


  • 1 Tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped (~ 1-2 large carrots)
  • 6 cups water (or substitute vegetable broth for additional flavour)
  • 1 large sweet potato, peeled and cubed
  • 1 15oz. can pure pumpkin puree (~ 1 3/4 cups)
  • 1 Tbsp ground turmeric
  • 1 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp curry powder
  • 1/8 tsp pepper + more to taste
  • pinch of cayenne (optional)


  1. To a large pot, add olive oil, onion, garlic, and carrots. Cook over medium heat, stirring frequently, for approximately 7 minutes or until the onions start to look soft and translucent.

  2. Add the remaining ingredients to the pot, and stir. Bring to a boil, then cover and lower heat, and let simmer for 20 minutes, or until sweet potatoes are tender.

  3. If using an immersion blender, blend soup right in the pot, serve and enjoy! Alternatively, let the soup cool, and then blend in batches using a traditional or bullet blender. Transfer back to pot, heat, serve and enjoy!


  • After blending, if consistency is too thick, add an additional cup of water.
  • Nutritional information is approximate.