Sweet Potato Pumpkin Soup

This Fall soup is perfectly cozy and creamy. It is fast becoming my absolute favorite. The delicate pumpkin and sweet potato flavors remind me of the Fall and I love the bright orange color!


  • Approximately 1/2 cup Coconut Milk
  • 1/4 cup Pecorino Cheese
  • 1 Small Pumpkin (approximately 1 1/2 cups of pumpkin)
  • 1-2 Sweet Potatoes
  • 3 Carrots
  • Rosemary
  • Garlic clove
  • Salt, Pepper, Red Pepper Flakes


Begin by cooking your pumpkin, sweet potato and carrots. Boil them until softened, and then puree them with a food processor.

While they are pureeing in the food processor, make your “soffritto”.

To make the soffritto add 4 tablespoons of pure olive oil (check the label!!) to medium sized pot. Chop up 1 garlic clove and add it to your oil. Turn on the heat and cook on low until the garlic is brown, adding rosemary, pepper, and red paper flakes to the mix.

When the garlic is browned remove it from the oil, as well as the rosemary branches.

Add your puree mixture to the soffritto and stir well.

Next add your coconut milk and pecorino cheese. We like our soup extra creamy, but you can add more coconut milk as you go, if you feel like your soup is too thick.

That’s it. Let your soup simmer for 5-10 minutes stirring regularly.

Serve hot with some Pecorino Cheese scales shaved on top of it!

Enjoy! And happy Fall y’all!

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