I think it is still cold enough to continue enjoying soup so I wanted to share this amazing Pumpkin and Sweet Potato Soup with you before summer begins. With its thick & velvety texture this soup nourishes both the body and the soul. Roasting the vegetables brings out their sweetness. Are you ready to try it?
This pumpkin and sweet potato soup is the simplest and easiest soup recipe that you can make. Do you like roasted vegetables? I adore them. I had to stop myself eating them as they came out of the oven or there would be none left for this soup! After you have roasted the vegetables all you have to do is blend them with water or broth. As you can see little to no effort is required to make this soup!
This recipe is healthy & nourishing. If you are new to homemade soups you will realize how easy they are to make yourself. Put some time aside to make them at the weekend and you’ll have your lunch sorted for the week (Bonus: soup can also be frozen)
This pumpkin and sweet potato soup is the perfect winter soup. it is vegan, dairy and gluten free. The soft, sweet undertones from the sweet potatoes are just delicious and also adds to the velvety texture of the soup. You won’t be disappointed!
This Winter I’m obsessed with pumpkins. You may remember a few weeks ago I made this Chickpea Pumpkin Stew and this Curried Pumpkin Soup. I never used to buy much pumpkin, until last Halloween when I ended up with 3 huge pumpkins and I started experimenting with cooking pumpkin in different ways. Since then, I fell in love with pumpkin.
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This Pumpkin and Sweet Potato Soup is full of goodness. Its velvety texture & richness nourishes both the body and the soul.
- 6 cups (400g) pumpkin, peeled and chopped
- 2 cups (150g) sweet potato, peeled and chopped
- 1 medium onion, quartered
- 3 garlic cloves, peel on
- 2 Tbsp virgin olive oil
- 2 Tbsp balsamic vinegar
- 1/4 tsp salt
- 2 cups water
- 1/2 cup vegetable broth or add more water instead
Preheat the oven to 200°C.
Place the pumpkin, sweet potato, onion and garlic cloves on a lined baking tray. Sprinkle with salt, olive oil and balsamic vinegar, stir well.
Bake at 180 °C. for 45’ or until the pumpkin chunks are soft and the vegetables have started to caramelize. Remove and allow to cool for a few minutes.
Peel the garlic cloves and place in a food processor with all the roasted vegetables. Pour in the broth and the water; blend until smooth. Add more water if you want to have a more liquidly consistency. Add salt & pepper to taste.
Add a drop of yogurt if desired and garnish with chives. Serve hot with a side of crusty bread. Can be stored in the fridge for up to 5 days or frozen.
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