pumpkin and sweet potato soup
Pumpkin and Sweet Potato Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This Pumpkin and Sweet Potato Soup is full of goodness. Its velvety texture & richness nourishes both the body and the soul.  

Servings: 4
Author: Shoot The Cook
  • 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
  1. Preheat the oven to 200°C.

  2. Place the pumpkin, sweet potato, onion and garlic cloves on a lined baking tray. Sprinkle with salt, olive oil and balsamic vinegar, stir well.

  3. 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.

  4. 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.

  5. 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.