Recipe(tried): How to Pressure Can Soups - re: canning sweet potatoes

Pureed sweet potatoes and pumpkin are not safe to can because they get too thick and dense during processing.

I would have no safe pressure time information for canning your soup. It would be best for you to freeze your soup.

HOW TO PRESSURE CAN SOUPS
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned.

Caution:
Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

Procedure:
Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.

Caution:
Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Process pints 60 minutes, quarts 75 minutes, unless they contain seafood, then both are canned for 100 minutes.

Use 10 lb. weighted gauge, 11 lb. dial gauge, unless you need to adjust for altitude.