A good simple pumpkin and sweet potato soup that’s tasty, healthy, hearty, and low calorie too! What more could you ask for? Very little effort is required in making this delicious roasted vegetable soup. It’s mildly sweet in flavour and satisfying to eat, making it perfect for chilly winter days. Try it today! It’s so quick and easy to make.
How To Make This Soup From Scratch
For this recipe two different cooking methods are used. Roasting is the first, this will bring out the sweetness from the vegetables, and will also help add depth and flavour to the soup.
Boiling is the next step, this will ensure that every vegetable is completely cooked and soft, which is essential if you what a velvety smooth soup.
The main vegetables that are used in this soup are pumpkin (with the seeds removed), sweet potato, carrots, onions and garlic, all of these are peeled.
I prefer to use two trays when roasting, one for the pumpkin and carrots, the other for the sweet potato, onions and garlic (because the sweet potato cooks quicker than the pumpkin).
Cut the pumpkin into 2-3 cm thick slices, and the carrots in half lengthwise. Drizzle on one tablespoon of olive oil and sprinkle on a little salt, toss well and place on a baking tray.
The sweet potato is sliced to a similar thickness as the pumpkin, the onions are quartered, and the garlic cloves are left whole. Toss these in one tablespoon of olive oil and a little salt, place on second baking tray.
Roast the vegetables for about 50 – 60 minutes. Then remove from the oven and transfer all the vegetables and any juices into a large saucepan. Don’t worry if the carrots are still a little firm at this stage, they will be completely cooked at the end of the next step.
Add two litres of water to the vegetables and bring to the boil, cover with a lid, reduce the heat and simmer for twenty minutes. Remove from the heat, add 4 tablespoons of milk powder, then use a stick blender to puree the vegetables until smooth and season with salt to taste.
What To Serve With Pumpkin Soup
My family love this pumpkin and sweet potato soup served with samosa puff pastry sausage rolls, these bite sized mildly spicy rolls are a perfect match to this soup.
Other things that go well with this soup are:
- Slices of bread with melted cheese,
- Ham and cheese toasted sandwiches,
- Slices of fresh homemade bread with butter.
- Baked chicken puff pastry snacks
Roast Pumpkin and Sweet Potato Soup
- 2 teaspoons olive oil
- 1 kg butternut pumpkin peeled, seeds removed and cut into even sized pieces
- 3 small carrots peeled and cut in half length ways
- 500 g sweet potato peeled and cut into even size pieces
- 3 onions medium size cut in half
- 3 garlic cloves peeled and left whole
- 2 litres water
- 4 tablespoons milk powder
Preheat oven to 200°C (400°F)
- In a large bowl, combine the cut pumpkin and carrots. Drizzle on one teaspoon olive oil, lightly season with salt, and mix well. Transfer to a lined baking tray.
- Using the same bowl combine the sweet potato, onions and garlic. Season with a little salt and add the remaining one teaspoon olive oil, mix well. Transfer to a second tray lined with baking paper.
- Place both trays in the pre-heated oven and roast until the potatoes and pumpkin become soft and slightly golden.
- Place all the hot roasted vegetables into a large saucepan, cover with 2 litres of water. Bring to the boil. Reduce the heat, cover with a lid and simmer for 20 minutes. Remove from the heat.
- Add the milk powder, then use a stick blender to puree the vegetables until smooth and creamy. Season with salt to taste.
- Fresh or sour cream or Greek yogurt
- Freshly grated parmesan cheese
- Or sprinkle with finely chopped parsley or chives
More Delicious Recipes To Try
- Slow Cooker Meatballs In Tomato Sauce
- Easy Homemade Pita Bread With White & Rye Flour
- Easy Pork Mince Stir Fry With Noodles
- Beef Stroganoff With Stew Meat
Pocket Food Facts
Did You Know?
Sweet potatoes are fat free, cholesterol free. High in vitamins A, C and E. Read more here.