Roast Pumpkin and Sweet Potato Soup

Pumpkin Soup in a bowl with cream drizzled over and pretzels to side

Roast Pumpkin and Sweet Potato Soup

Safira

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. 

5 from 2 votes

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Appetizer, Lunch

Cuisine American, british

Servings

Calories 308 kcal

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 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. Simmer for 5 minutes.
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!

Notes

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.

Nutrition

Calories: 308kcalCarbohydrates: 24gProtein: 4gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 34mgSodium: 816mgPotassium: 958mgFiber: 2gSugar: 10gVitamin A: 22272IUVitamin C: 26mgCalcium: 93mgIron: 3mg

Keyword Butternut Squash Soup, Pumpkin Soup

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