Roast Pumpkin and Sweet Potato Soup - This delicious Pumpkin Soup is cosy, hearty, comforting, aromatic and wholesome. This is an easy recipe made with fresh roast, spiced pumpkin and sweet potato. Creamy and full of flavour, this is the BEST soup recipe for Autumn/Fall.
Pumpkin and Sweet Potato Soup
In this recipe Pumpkin is roasted in the oven and then combined with Spices before a swirl of Cream is added in for some luxurious texture.
This soup is very forgiving and versatile. You can adjust it to your taste and add add your favourite Spices.
Ingredients in Pumpkin Soup
Full ingredient list and measurements can be found in the recipe card at the bottom of the page:
Pumpkin - You can use any Pumpkin other than a Jack o Lantern Pumpkin which lacks flavour. You can also use Butternut Squash. My preference is Delicate Squash, Kuri/Hokkaido, or butternut squash.
Sweet Potato - For some added sweetness!
Olive Oil - For roasting the Pumpkin and Sweet Potato.
Onions, Ginger, Garlic - Add lots of flavour.
Spices - Ground Spices add aroma and warmth. We use Coriander, Ginger, Cinnamon, Cloves, Nutmeg, Cardamom, Smoked Paprika and Cayenne.
Stock - Vegetable Stock or Broth adds lots of flavour with zero effort from you!
Cream - This is optional. It isn't needed but it adds another layer of flavour. You can use Coconut Milk instead.
Salt and Pepper - To bring the flavours together.
How to make it
There are 3 main steps in this recipe. Here is what you need to do:
Heat oven to 390f/200 C/Gas Mark 6.
Step 1 - Roast the Pumpkin and Sweet Potato
Halve the Pumpkin and scoop out the seeds.
Peel and slice Pumpkin and Sweet Potato into chunks.
Note - The Pumpkin has to be peeled because the skin on the outside is tough.
Place Pumpkin and Sweet Potato chunks on a lined tray and drizzle over Oil.
Add Coriander, Ginger, Cinnamon, Cloves, Nutmeg, Cardamom, Smoked Paprika and Cayenne and mix together using your hands.
Roast in the Oven for 35 -45 minutes. Once slightly cool, remove the Skin and chop.
Step 2 - Saute and Simmer the Vegetables
In a large pot over medium heat, heat remaining Oil.
Add Cumin Seeds and Onion and cook stirring occasionally till softened . About 10 minutes. Add the Garlic and Ginger and cook for a minute.
Then add Pumpkin and Sweet Potato. Pour in the Stock.
Step 3 - Blend the Soup and Serve
Cool slightly, then blend using a stick/immersion blender.
Taste and adjust as needed.
Add the Cream and simmer for 1 to 2 minutes more. Season and serve.
Ladle the soup into individual bowls and serve with a hunk of Garlic Bread!
Tips
Peel the Pumpkin - Make sure you peel the Pumpkin. Pumpkin has a tough later of skin.
Use flavourful Squash - Use a Pumpkin or Butternut Squash. Just don't use a Jack o Lantern Pumpkin or Cinderella Pumpkin which lacks flavour. Both have sweet flesh but Kuri/Hokkaido/Onion Squash has the added flavour of Chesnut so it is particualrly delicious in Soup recipe.
Variations you can try
Herbs and Spices
Try adding other Spices that you like or a good Curry Powder - I like Madras.
Try adding Herbs. Sage and Thyme work well with Pumpkin but I would cut back on the Spices if using Herbs.
Add other Vegetables
Try adding Leeks, Potato or Carrots.
Make it Dairy Free
Use an alternative to Cream such as Coconut Milk or Coconut Cream.
Use Milk instead of Cream
You can add Milk instead of Cream in this Recipe.
How to serve Pumpkin Soup
This Pumpkin Soup is delicious served with Croutons, Garlic Bread, Soft Pretzels or a Crusty Bread such as this No Knead one.
It is also delicious served with a grilled cheese sandwich.
Or you can simply eat it with a spoon with a sprinkling of toasted Sesame or Pumpkin Seeds.
Storage
Pumpkin Soup keeps well in the fridge for 4 days and can be frozen up to 3 months.
Just allow to come to room temperature and then thaw in the microwave or on the hob.You may need to add a little water or stock when reheating.
This soup freezes well for up to 3 months. That in the fridge overnight before reheating.
More Soup Recipes:
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
Creamy Chicken, Orzo and Mushroom Soup
**if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. don’t forget to add your email address below for exclusive content and tips. thankyou!
Roast Pumpkin and Sweet Potato Soup
Ingredients
Roast Pumpkin
- 1 Kg Pumpkin Seeds removed, cut into chunks
- 1 Sweet Potato Peeled and cut into chunks
- 2 tablespoon Oil Olive or Veg
- ¾ teaspoon Ground Coriander
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ⅛ teaspoon Ground Cardamom
- ⅛ teaspoon Ground Nutmeg
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Cayenne Powder
Soup
- 2 tablespoon Oil
- 1 Onion Diced
- 1 teaspoon Cumin Seeds
- 4 cloves Garlic crushed
- 1 tablespoon Ginger Paste
- 800 ml Vegetable Stock
- 100 ml Double Cream Optional
Instructions
- Heat oven to 390f/200 C/Gas Mark 6.
- Step 1 - Roast the Pumpkin and Sweet PotatoHalve the Pumpkin and scoop out the seeds. Peel and slice Pumpkin and Sweet Potato into chunks.Note - The Pumpkin has to be peeled because the skin on the outside is tough.Place Pumpkin and Sweet Potato chunks on a lined tray and drizzle over Oil.
- Add Coriander, Ginger, Cinnamon, Cloves, Nutmeg, Cardamom, Smoked Paprika and Cayenne and mix together using your hands.
- Roast in the Oven for 35 -45 minutes. Once slightly cool, remove the Skin and chop.
- Step 2 - Saute and Simmer the VegetablesIn a large pot over medium heat, heat remaining Oil.
- Add Cumin Seeds and Onion and cook stirring occasionally till softened . About 10 minutes. Add the Garlic and Ginger and cook for a minute.
- Then add Pumpkin and Sweet Potato. Pour in the Stock. Simmer for 5 minutes.
- Step 3 - Blend the Soup and ServeCool slightly, then blend using a stick/immersion blender. Taste and adjust as needed.
- Add the Cream and simmer for 1 to 2 minutes more. Season and serve.Ladle the soup into individual bowls and serve with a hunk of Garlic Bread!
Leave a Reply