Pumpkin and Sweet Potato Soup

Why Make This Recipe

Pumpkin and Sweet Potato Soup is a comforting dish perfect for chilly days. It’s creamy, warm, and packed with flavors that are both sweet and savory. This recipe uses simple ingredients that are easy to find, making it accessible for anyone looking to whip up a delicious meal at home. Plus, it’s a wonderful way to enjoy the health benefits of pumpkin and sweet potatoes, which are rich in vitamins and fiber.

How to Make Pumpkin and Sweet Potato Soup

Ingredients

• 500 g / 1 pound butternut pumpkin (or Queensland blue pumpkin, peeled, deseeded)
• 500 g / 1 pound sweet potato (peeled)
• 1 onion (finely diced)
• 3 cloves garlic (roughly chopped)
• 1 litre / ¼ gallon stock (chicken or vegetable)
• ½ cup heavy cream (aka thickened cream)
• 2 tsp olive oil
• Salt
• White pepper
• 2 small pinches cayenne pepper (to taste, ~⅛ tsp)
• ¼ tsp cinnamon powder

Directions

1. Preheat the oven to 220°C/430°F.
2. Cut pumpkin and sweet potatoes into rough chunks, about 5cm/2inch x 3cm/1inch.
3. Place the chunks onto a lined baking tray and toss with 1 tsp of olive oil.
4. Spread into a single layer and bake for 30 minutes or until lightly caramelised around the edges.
5. With about 5 minutes left on the oven timer, soften onions and garlic with the remaining olive oil in a heavy-based pot over low heat (a Dutch oven works well).
6. Once 30 minutes is up, transfer the roasted pumpkins and sweet potatoes into the pot.
7. Add stock, salt, and pepper. Bring to a boil, then simmer for 10 minutes with the lid on.
8. Turn off the heat and transfer the pot onto a sturdy working surface.
9. Blend with a stick blender for about 2 to 3 minutes or until very smooth with a thick consistency.
10. Pour in the heavy cream, then taste and adjust for salt and pepper. Add cayenne pepper and cinnamon to taste (optional).

How to Serve Pumpkin and Sweet Potato Soup

Serve the soup hot, garnished with a drizzle of cream or a sprinkle of herbs. It pairs well with crusty bread or a fresh salad for a complete meal.

How to Store Pumpkin and Sweet Potato Soup

Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through.

Tips to Make Pumpkin and Sweet Potato Soup

• For extra flavor, you can add herbs like thyme or rosemary while cooking.
• If you prefer a thinner soup, add more stock or cream until you reach the desired consistency.
• You can also top it with roasted seeds or croutons for some crunch.

Variation

You can customize this soup by adding other vegetables, such as carrots or parsnips, for added sweetness and variation. For a vegan option, replace the heavy cream with coconut milk.

FAQs

1. Can I use canned pumpkin?

   • Yes, you can use canned pumpkin puree. Simply skip the roasting step and mix it in with the stock and other ingredients.

2. Is this soup gluten-free?

   • Yes, all the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

3. Can I freeze the soup?

   • Yes, the soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months.

Pumpkin and Sweet Potato Soup

A comforting, creamy soup made with pumpkin and sweet potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Vegetables and Aromatics

• 500 g butternut pumpkin (or Queensland blue pumpkin, peeled, deseeded)
• 500 g sweet potato (peeled)
• 1 onion (finely diced)
• 3 cloves garlic (roughly chopped)

Liquids

• 1 litre stock (chicken or vegetable)
• ½ cup heavy cream (aka thickened cream)

Seasonings

• 2 tsp olive oil
• to taste Salt
• to taste White pepper
• ⅛ tsp cayenne pepper (to taste)
• ¼ tsp cinnamon powder

Method

 

Preparation

1. Preheat the oven to 220°C/430°F.
2. Cut pumpkin and sweet potatoes into rough chunks, about 5cm/2inch x 3cm/1inch.
3. Place the chunks onto a lined baking tray and toss with 1 tsp of olive oil.
4. Spread into a single layer and bake for 30 minutes or until lightly caramelised around the edges.
5. With about 5 minutes left on the oven timer, soften onions and garlic with the remaining olive oil in a heavy-based pot over low heat.

Cooking

1. Once 30 minutes is up, transfer the roasted pumpkins and sweet potatoes into the pot.
2. Add stock, salt, and pepper. Bring to a boil, then simmer for 10 minutes with the lid on.
3. Turn off the heat and transfer the pot onto a sturdy working surface.
4. Blend with a stick blender for about 2 to 3 minutes or until very smooth with a thick consistency.
5. Pour in the heavy cream, then taste and adjust for salt and pepper. Add cayenne pepper and cinnamon to taste (optional).

Notes

Serve the soup hot, garnished with a drizzle of cream or a sprinkle of herbs. It pairs well with crusty bread or a fresh salad for a complete meal. Store any leftover soup in an airtight container in the refrigerator for up to three days. For extra flavor, you can add herbs like thyme or rosemary while cooking. For a vegan option, replace the heavy cream with coconut milk. The soup also freezes well when cooled completely.