why make this recipe
Pumpkin and Sweet Potato Soup is a comforting and nutritious dish that warms you up on chilly days. It combines the natural sweetness of pumpkin and sweet potatoes with savory flavors, creating a delicious balance that appeals to both kids and adults. This recipe is not only easy to make but also packed with vitamins and minerals, making it a great choice for a healthy meal.
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 veg)
- 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:
- Preheat the oven to 220°C/430°F.
- Cut the pumpkin and sweet potatoes into rough chunks, about 5cm/2 inches x 3cm/1 inch. Place them onto a lined baking tray and toss with 1 tsp of olive oil. Spread into a single layer and bake for 30 minutes or until lightly caramelized around the edges.
- With about 5 minutes left on the oven timer, soften the onions and garlic with the remaining olive oil in a heavy-based pot on low heat (a Dutch oven works well).
- Once the 30 minutes is up, transfer the roasted pumpkin and sweet potatoes into the pot. Add stock, salt, and pepper. Bring the mixture to a boil, then simmer for 10 minutes with the lid on.
- Turn off the heat and move the pot to a sturdy working surface. Blend with a stick blender for about 2 to 3 minutes or until very smooth with a thick consistency.
- Pour in the heavy cream and taste, adjusting salt and pepper as needed. Add cayenne pepper and cinnamon to taste (optional).
how to serve Pumpkin and Sweet Potato Soup
Serve this soup hot, garnished with a drizzle of olive oil or a sprinkle of herbs like parsley or chives. It pairs wonderfully with crusty bread or a fresh salad for a complete meal.
how to store Pumpkin and Sweet Potato Soup
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Reheat in a pot on the stove or in the microwave until heated through.
tips to make Pumpkin and Sweet Potato Soup
- For added flavor, you can roast the garlic alongside the pumpkin and sweet potatoes.
- If you want a thinner soup, add more stock or water during blending.
- Fresh herbs like thyme or rosemary can add a nice touch if you want extra flavor.
variation
You can add other vegetables like carrots or parsnips for a different flavor profile. If you prefer a spicier kick, consider adding more cayenne or incorporating fresh ginger.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin can be used in this recipe. Just skip the roasting step and blend the canned pumpkin directly with the other ingredients.
Is this soup vegan-friendly?
To make this soup vegan, substitute the heavy cream with coconut cream and use vegetable stock.
How can I adjust the sweetness?
If you find the soup too sweet, you can add a bit of lemon juice or vinegar to balance the flavors.
Pumpkin and Sweet Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and nutritious soup combining the natural sweetness of pumpkin and sweet potatoes with savory flavors. Perfect for chilly days!
Ingredients
- 500 g butternut pumpkin, peeled and deseeded
- 500 g sweet potato, peeled
- 1 onion, finely diced
- 3 cloves garlic, roughly chopped
- 1 litre stock (chicken or vegetable)
- ½ cup heavy cream
- 2 tsp olive oil
- Salt to taste
- White pepper to taste
- 2 small pinches cayenne pepper (to taste)
- ¼ tsp cinnamon powder
Instructions
- Preheat the oven to 220°C (430°F).
- Cut the pumpkin and sweet potatoes into rough chunks and toss with 1 tsp of olive oil on a lined baking tray.
- Bake for 30 minutes until lightly caramelized around the edges.
- During the last 5 minutes, soften the onions and garlic in a pot with the remaining olive oil on low heat.
- Transfer the roasted pumpkin and sweet potatoes into the pot, adding stock, salt, and pepper. Bring to a boil, then simmer for 10 minutes with the lid on.
- Blend the mixture with a stick blender until very smooth.
- Stir in the heavy cream and adjust seasoning as necessary. Add cayenne and cinnamon to taste.
Notes
Serve hot, garnished with olive oil or herbs, and pairs well with crusty bread or salad. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.