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Pumpkin and Sweet Potato Soup

A comforting, creamy soup made with pumpkin and sweet potatoes, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.