Roast Pumpkin and Sweet Potato Soup
This roasted butternut squash and sweet potato soup is thick, creamy, and velvety smooth. As well as being quick and easy to make, it’s also delicious and healthy.
Equipment
- Kitchen scales
- Measuring jug
- Measuring spoons
- Large sharp knife
- Cutting board
- Vegetable peeler or small sharp knife
- Large deep saucepan with lid
- 2 x baking trays with sides
- Immersion blender (or sturdy wire sieve)
Ingredients
- 2 teaspoons olive oil
- 1 kg (2 lb) butternut pumpkin peeled and seeds removed and cut into even sized pieces
- 400 grams (3 small) carrots peeled and cut into quarters length ways
- 500 grams (1 lb) sweet potato peeled and cut into even size pieces
- 400 grams (3 medium) onions medium size cut in half
- 3 cloves garlic peeled and left whole
- 2 litres (8 cups) water
- 4 tablespoons milk powder
- salt to taste
Garnish
- Garnish is optional see notes below for ideas
Instructions
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.
Notes
Stock - Store bought or homemade vegetable broth or chicken stock can be used instead of water.
Bouillon cubes - Stock can also be made using bouillon (stock) cubes. This can be mixed in a jug with the water before making the soup or, just crumble the recommended quantity for 8 cups of water straight into the soup pot.
Extra Vegetables - If you wanted to add another vegetable to the soup you could add a zucchini. Peel the zucchini before adding it to the pot. If the skin is left on when pureed will turn the soup from a bright orange to something with a green tinge.
Make this in advance - The vegetables can be roasted 1-2 days in advance, cooled and stored in the fridge. Then make the soup about 30 minutes before dinner.
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RECIPE VARIATIONS
Make thinner soup use less vegetables - This soup is very thick. If you prefer a thinner soup, make the soup using half the amount of vegetables and this will be enough to serve 8.
Make thinner soup use more liquid - You could also make the soup as outlined in the recipe, then thin it down with more water or stock, this will give you more soup. Which is perfect if you are going to feed a crowd.
When adding more liquid to the soup be sure to adjust the seasoning to avoid a watered down tasting soup.
Short on time skip the roasting - Dice the onion, mince the garlic, slice the carrot small and cube the sweet potato and butternut pumpkin.
Heat the oil in a large deep saucepan and fry the onion and garlic for 3-4 minutes.
Add the carrot, sweet potato, pumpkin and water, bring to the boil over a high heat. Turn down the heat down to medium/low and simmer until all the vegetables are nice and soft.
This will take about 15 – 20 minutes or more depending on how big you’ve cut the vegetables. Use an immersion blender to puree until smooth.
Spice it up – if you like your food a little spice add ½ a teaspoon ground white pepper (or to taste), it will just blend into the soup.
Slow cooker variation – If you want to make this on a day that you know you are going to be busy make the most of your slow cooker.
Roast and cool the veggies the night before then store in the fridge. The next morning add the veggies and stock to the slow cooker, put the lid on, set to low and cook for 6 – 8 hours. When ready puree the soup using and immersion blender.
Make it vegan or dairy free by leaving out the milk powder or replace the milk with a plant based milk like unsweetened coconut milk.
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GARNISH IDEAS
- The soup with a swirl of pouring cream just before serving, or dollop on some sour cream or Greek yogurt.
- Sprinkle on roasted pumpkin seeds and or sesame seeds.
- Top with freshly grated parmesan cheese.
- Sprinkle over finely chopped parsley or chives.
- Drop some croutons on top of the soup.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 38gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 90mgPotassium: 938mgFiber: 7gSugar: 11gVitamin A: 30544IUVitamin C: 35mgCalcium: 143mgIron: 2mg
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