Chipotle Sweet Potato Soup #SundaySupper

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup is smooth, creamy and a little spicy!  This delicious and health soup is easy to make and pure comfort food.

Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.”  I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season.  A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler.  A little spice from the chipotle chile adds just enough heat and depth to make it interesting.   Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free.

As an optional topping, I added some Greek yogurt, which was a cool counterbalance to the spicy chipotle chile.  Next I tried this soup topped with some queso fresco, which was equally wonderful.  However, my favorite topping for this soup was spicy roasted pepitas (pumpkin seeds) – a recipe I will be sharing next week.

Be sure to check out all of the incredible Fall-inspired recipes below!

Chipotle Sweet Potato Soup

Sweet Potato and Chipotle Soup
Yields: 4 servings
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • Salt and black pepper, to taste
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 pound sweet potatoes, peeled and cut (about 2 potatoes)
  • 1 chipotle chile in adobo, chopped
  • 3½ to 4 cups vegetable broth (low-sodium preferred)
  • Greek yogurt (optional, for serving)
  • Queso fresco (optional, for serving)
  • Toasted pepitas (optional, for serving)
  1. In a Dutch oven, heat oil over medium-high heat. Add onion, sprinkle with salt and pepper, and saute until onion softens and starts to brown (about 7 minutes). Add cumin and garlic, and cook for 1 minute.
  2. Stir in sweet potatoes, chile and broth. Bring to a boil, reduce to a simmer, partially cover and cook until sweet potatoes are soft (about 20 minutes).
  3. Let soup cool for 5 minutes and then transfer soup to a food processor or blender, and puree until smooth. [Note: Use caution when blending hot liquids].
  4. Return pureed soup to pot, over low heat, and season with salt and pepper to taste.
  5. Serve with Greek yogurt, queso fresco and/or toasted pepitas.

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Chipotle Sweet Potato Soup



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  1. I love, love, love soup and sweet potato. Sounds so tasty. I’m looking forward to the roasted pumpkin seeds – that would be my topping of choice!

  2. This soup looks so thick and hearty. I love chipotle and sweet potato together. Yum!

  3. Oh my goodness, this looks so creamy and flavorful. The spice of chipotle with the sweetness of the potato? That is musical.

  4. I LOVE the addition of chipotle to this soup! It sounds delectable Alida!!! Happy Fall!


  5. You had me at queso fresco 🙂

  6. mmmmm… I love sweet potatoes, but I tend to make sweet stuff with them all the time. This year I have TONS growing in my garden so I have to branch out and make some savory stuff too and this … this just looks amazing!

  7. Any soup, any time! But I especially love your combination of flavors, Alida. The smokey chipotle with sweet potato sounds warm and wonderful!

  8. Looks absolutely perfect for a chilly evening!

  9. I love both homemade soup and sweet potatoes – can’t wait to combine the two!

  10. One big reason I love this time of year is because I get to make a whole bunch of soups. This sounds like a total winner that I have to try. Thanks for sharing!

    Happy Blogging!
    Happy Valley Chow

  11. Brilliant balance of sweet and savory, Alida. Sweet potatoes speak childhood comfort to me…But as a grownup I do believe it’ll be fun to spice it up with the chipotle! The pepita pumpkin seeds sounds fun, too =)

  12. Alida, this sweet, spicy, smoky soup looks amazing!!! Perfect for this rainy day in Seattle…though I’m heading back home today where it’s HOT.