why make this recipe
Pumpkin and Sweet Potato Soup is a delicious and nourishing dish that warms you up on chilly days. It combines two sweet and flavorful vegetables that are full of vitamins and minerals. This soup is not only comforting but also easy to make. It’s a great way to enjoy seasonal ingredients and is perfect for a quick lunch or dinner. Plus, it’s vegetarian-friendly!
how to make Pumpkin and Sweet Potato Soup
Ingredients :
- Butternut Pumpkin / Squash
- Sweet Potato
- Carrot
- Onion
- Olive Oil (or Coconut Oil)
- Chicken Stock (or Vegetable Stock)
- Cumin
- Thyme
- Salt
- Pepper
Directions :
- Preheat the oven to 200C / 390F and line a baking tray with baking / parchment paper.
- Place pumpkin, sweet potato, carrot, and onion pieces on the tray. Coat with oil and toss to ensure even coverage. Sprinkle thyme over the vegetables.
- Bake for 30-40 minutes until the vegetables are browned and soft.
- Transfer the roasted vegetables to a large pot, add half the stock and cumin, and puree with an immersion blender until smooth. Add more stock if the soup is too thick.
- Place the pot on the stove and cook on medium heat for 5-10 minutes, stirring regularly.
- Serve immediately.
how to serve Pumpkin and Sweet Potato Soup
You can serve this soup in bowls with a sprinkle of fresh herbs on top or a drizzle of olive oil for added flavor. Pair it with crusty bread or a fresh salad for a complete meal.
how to store Pumpkin and Sweet Potato Soup
If you have leftovers, let the soup cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just be sure to leave some space in the container, as the soup may expand when frozen.
tips to make Pumpkin and Sweet Potato Soup
- For a creamier consistency, you can add a splash of cream or coconut milk after blending.
- Feel free to adjust the spices to your liking. Adding a pinch of nutmeg can give the soup a warm flavor.
- If you like a bit of heat, consider adding some red pepper flakes or chopped chili to the mix before serving.
variation
You can easily make this soup your own by adding other vegetables, such as parsnips or potatoes. For a different flavor, try adding ginger or garlic while roasting the veggies.
FAQs
Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin puree if you want to save time. Just skip the roasting step and add the canned pumpkin after blending.
Is this soup gluten-free?
Yes, all the ingredients are naturally gluten-free, making it suitable for those with gluten intolerance.
How can I make this soup vegan?
To make this soup vegan, simply use vegetable stock instead of chicken stock and omit any cream or dairy products.
Pumpkin and Sweet Potato Soup
Ingredients
Vegetables
- 1 medium Butternut Pumpkin / Squash
- 2 medium Sweet Potatoes
- 1 medium Carrot
- 1 medium Onion
For cooking
- 2 tablespoons Olive Oil (or Coconut Oil)
- 4 cups Chicken Stock (or Vegetable Stock)
Spices
- 1 teaspoon Cumin
- 1 teaspoon Thyme
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven to 200C / 390F and line a baking tray with baking / parchment paper.
- Place pumpkin, sweet potato, carrot, and onion pieces on the tray. Coat with oil and toss to ensure even coverage. Sprinkle thyme over the vegetables.
Cooking
- Bake for 30-40 minutes until the vegetables are browned and soft.
- Transfer the roasted vegetables to a large pot, add half the stock and cumin, and puree with an immersion blender until smooth. Add more stock if the soup is too thick.
- Place the pot on the stove and cook on medium heat for 5-10 minutes, stirring regularly.
- Serve immediately.