Creamy Sweet Potato Soup is a comforting, velvety dish that brings together the natural sweetness of sweet potatoes with warm spices and a hint of richness. It’s perfect for cozy evenings or when you want a flavorful yet simple meal that still feels indulgent. Whether you’re serving it for dinner, lunch, or meal‑prep, this version makes the most of roasting the potatoes for deeper flavour and then blending everything into a smooth, delicious soup.
Why You’ll Love This Recipe
You’ll love this recipe because the sweet potatoes bring a naturally sweet and creamy base that doesn’t require a lot of fuss; the roasting enhances their flavor. The combination of spices — cumin, smoked paprika, cayenne, cinnamon, black pepper — gives it a warm, slightly smoky and lightly spicy depth. The addition of heavy cream (or a substitute) turns it into a luxurious, smooth soup that still feels wholesome. It hits that sweet spot of comfort food that’s still relatively healthy and home‑friendly.
Ingredients
- 2 lbs sweet potatoes
- 2 Tbsp olive oil, divided
- 1 yellow onion
- 4 cloves garlic
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ⅛ tsp cayenne
- ⅛ tsp cinnamon
- ¼ tsp freshly cracked black pepper
- 4 cups chicken broth
- ½ cup heavy cream* (or substitute)
- ¼ tsp salt (or to taste)
- You can substitute the heavy cream with full‑fat coconut milk (canned) or leave it out for a lighter version.
Step‑by‑Step: How to Make Creamy Sweet Potato Soup
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Slice the sweet potatoes in half lengthwise, and prick their skins a few times with a fork.
- Rub 1 Tbsp of olive oil over all surfaces of the sweet potatoes, then place them face‑down on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, then check by piercing with a fork whether they’re tender all the way through. If not, continue roasting for 10 more minutes (depending on size). Let them cool slightly.
- While the sweet potatoes are cooling, dice the onion and mince the garlic. Heat the remaining 1 Tbsp olive oil in a skillet over medium heat; sauté the onion and garlic until the onion is soft and translucent.
- Stir in the cumin, smoked paprika, cayenne, cinnamon, and black pepper, and cook for another minute until the spices become fragrant.
- Scoop out the sweet potato flesh from the skins and transfer into a blender (6 cup capacity or larger). Add the onion‑garlic‑spice mixture and 2 cups of chicken broth (be sure to swirl a little broth in the skillet to pick up any spices and add that into the blender too). Blend until smooth.
- Pour the puréed mixture into a soup pot and add the remaining 1‑2 cups chicken broth depending on how thick or thin you like your soup (less for thick, more for thinner). Heat through over medium heat.
- Stir in the heavy cream (or substitute). Give the soup a taste and season with more salt and pepper if desired. Serve hot.
Helpful Tips
- Choose sweet potatoes of similar size so they roast evenly.
- You can roast the sweet potatoes a bit ahead of time if needed; store them covered in the fridge until ready to blend.
- When blending, make sure your blender is vented (or remove the plug) if the mixture is hot, to avoid pressure build‑up.
- If the soup is too thick after adding cream, you can thin it with a little extra broth or water.
- Garnish the soup with a swirl of cream or coconut milk, chopped herbs (like parsley or cilantro), or toasted nuts for texture.
- For extra flavor, you could sprinkle smoked paprika or toasted pumpkin seeds on top just before serving.
Substitutions And Variations
- Dairy‑free / vegan: Replace heavy cream with canned full‑fat coconut milk. Use vegetable broth instead of chicken broth.
- Spice level: If you like more heat, increase the cayenne or add chopped fresh chili. For milder flavor, omit the cayenne.
- Smokiness: You could add a small amount of chipotle in adobo or smoked paprika to intensify the smoky note.
- Herbs & toppings: Consider topping with crispy bacon bits (if you eat meat), sour cream, chopped chives, or toasted panko crumbs.
- Vegetable additions: You could stir in roasted carrots or butternut squash for a more complex flavour.
- Thickness: For a very thick “stew‑like” texture, use only the minimum broth; for a lighter soup, use more broth.
Storage Instructions
- Allow the soup to cool completely to room temperature before transferring it to storage containers.
- Store in an airtight container in the refrigerator for up to 3‑4 days.
- To reheat, gently warm over medium heat on the stove. If it has thickened in the fridge, you may need to add a splash of broth or water to loosen it.
- You can freeze this soup: place in freezer‑safe containers leaving some head‑space for expansion, and freeze for up to 2‑3 months. Thaw overnight in the fridge and reheat gently. Add a little extra cream or broth if the texture is too thick after thawing.
Serving Suggestions
- Serve this soup with a piece of crusty bread (e.g., sourdough) or a warm dinner roll for dipping.
- A light, crisp green salad with a vinaigrette pairs nicely to cut through the richness of the soup.
- Garnish with fresh herbs (parsley, cilantro) or toasted seeds (pumpkin or sunflower) for texture.
- For a heartier meal, serve alongside grilled chicken or roasted vegetables.
- You could also present it as a starter for a dinner party, in small bowls, topped with a swirl of cream and fresh cracked pepper.
Frequently Asked Questions About Creamy Sweet Potato Soup
Is it possible to prepare this soup using a slow cooker or an Instant Pot?
Yes — you can roast the sweet potatoes, then transfer all ingredients (potatoes, sautéed onion/garlic/spices, broth) into a slow cooker and cook on low for 1‑2 hours until everything is tender, then blend and stir in cream at the end. With an Instant Pot you could sauté the onion/garlic directly in the pot, then add the roasted potato flesh and broth, cook for a few minutes on pressure, then blend.
Can I make this soup ahead of time?
Absolutely. You can roast the sweet potatoes ahead, cool them, and store in the fridge. Then when you’re ready, sauté the onion/garlic, blend with the potatoes and broth, and finish with cream. This will save time on the day of serving.
How thick or thin should the soup be?
That’s up to your preference. If you like a thicker texture (almost like a bisque), use only 1 additional cup of broth after blending. If you prefer a lighter, more liquid soup, use 2 cups. Adjust accordingly.
Can I make this gluten‑free or dairy‑free?
Yes. The recipe is naturally gluten‑free as written (just check your broth if you have sensitivities). For dairy‑free, replace the heavy cream with canned full‑fat coconut milk or simply omit it and serve with a drizzle of dairy‑free sour cream or a light coconut milk swirl.
What toppings work best?
Toppings add texture and visual appeal. Consider a swirl of cream or coconut milk, chopped fresh herbs, toasted pumpkin seeds, crispy shallots, bacon bits (if you eat meat), or a sprinkle of smoked paprika or cayenne for color and heat.
Final Thoughts
Thank you for trying this Creamy Sweet Potato Soup recipe — I hope you enjoy every velvety, richly‑spiced spoonful. It’s one of my favorite go‑to dishes when I want something warming, flavourful, and comforting without too much fuss. The blend of roasted sweet potatoes, warm spices, and creamy finish hits that sweet spot of ease and flavor. Have fun making it, relish the aroma as it simmers, and may it bring warmth and satisfaction to your table. Happy cooking, and savor every bite. Thank you for being part of this food‑loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Creamy Sweet Potato Soup
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Creamy Sweet Potato Soup is a smooth and flavorful blend of roasted sweet potatoes, savory spices, and cream. Easy to prepare and full of warmth, it’s perfect for cozy meals or make-ahead lunches.
Ingredients
2 lbs sweet potatoes
2 Tbsp olive oil, divided
1 yellow onion
4 cloves garlic
½ tsp ground cumin
¼ tsp smoked paprika
⅛ tsp cayenne
⅛ tsp cinnamon
¼ tsp black pepper
4 cups chicken broth
½ cup heavy cream (or coconut milk)
¼ tsp salt (or to taste)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Slice the sweet potatoes in half lengthwise, and prick their skins a few times with a fork.
- Rub 1 Tbsp of olive oil over all surfaces of the sweet potatoes, then place them face‑down on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, then check by piercing with a fork whether they’re tender all the way through. If not, continue roasting for 10 more minutes (depending on size). Let them cool slightly.
- While the sweet potatoes are cooling, dice the onion and mince the garlic. Heat the remaining 1 Tbsp olive oil in a skillet over medium heat; sauté the onion and garlic until the onion is soft and translucent.
- Stir in the cumin, smoked paprika, cayenne, cinnamon, and black pepper, and cook for another minute until the spices become fragrant.
- Scoop out the sweet potato flesh from the skins and transfer into a blender (6 cup capacity or larger). Add the onion‑garlic‑spice mixture and 2 cups of chicken broth (be sure to swirl a little broth in the skillet to pick up any spices and add that into the blender too). Blend until smooth.
- Pour the puréed mixture into a soup pot and add the remaining 1‑2 cups chicken broth depending on how thick or thin you like your soup (less for thick, more for thinner). Heat through over medium heat.
- Stir in the heavy cream (or substitute). Give the soup a taste and season with more salt and pepper if desired. Serve hot.
Notes
Use coconut milk for a dairy-free version. Adjust broth to control thickness. Great with crusty bread or salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: 389
- Carbohydrates: 51g
- Protein: 6g