Pumpkin, a member of the squash family, is celebrated for its vibrant orange color and slightly sweet, earthy flavor. Pumpkins are commonly used in both sweet and savory dishes, from classic pumpkin pie to hearty stews. Their smooth, creamy texture, when cooked, makes them perfect for purees and soups, adding a comforting, autumnal touch to any recipe. Sweet potatoes are a nutrient-dense root vegetable known for their natural sweetness and rich, orange flesh. Sweet potatoes are incredibly versatile and can be prepared in various ways, including baking, boiling, and roasting. Their sweet, caramelized flavor and creamy texture make them a popular choice for both savory dishes and desserts. They pair well with a variety of spices, enhancing their naturally delightful taste. Roasting pumpkin and sweet potato is a fantastic way to bring out their natural sweetness and deepen their flavors, making them an excellent base for a delicious soup. The caramelization that occurs during roasting adds a rich, complex taste that elevates the soup beyond the ordinary. Simply cut the pumpkin and sweet potatoes into chunks, toss them with olive oil and your favorite spices, and roast until tender and slightly golden. Once roasted, blend them with vegetable or chicken broth, and a touch of cream or coconut milk for added richness. The result is a velvety, flavorful soup that is both comforting and nutritious, perfect for warming up on a cool day.
Step-by-step: Roasted pumpkin sweet potato soup
Roast veggies
Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking.Pro tip – You can also use parchment paper. Lining the tray makes for easy cleanup. Clean and cut the sweet potato in half lengthways. Peel, and chop the pumpkin into large chunks. Slice onions and leave the garlic skin on.Pro tip – Use a sturdy chopping board and a sharp chef’s knife and be careful as these are tough veggies to cut. Place the veggies (pumpkin, sweet potato, onions, and garlic) on the baking tray. Drizzle with olive oil, and season with salt and pepper.Pro tip– Do not crowd the baking tray. I used two medium baking trays instead of one.
Roast in the oven for about 40 to 60 mins or until the veggies are soft and tender.Pro tip – The edges should be slightly caramelized. The onions and garlic will be softer, darker, and caramelized, which is very delicious. Let the veggies cool for 10 minutes. Then, peel the sweet potato and garlic.Pro tip – The garlic will be soft, so just squeeze the pulp out instead of peeling. You can also use a spoon to scoop all the flesh away from the sweet potato skin.
Make soup
Add all veggies to a large pot or stockpot along with the butter, bay leaves, and stock.Pro tip – Because we roasted everything we do not need to saute the veggies. Place on medium heat and simmer for about 5 to 7 minutes until it comes to a boil.Pro tip – The veggies will be very mushy and the soup will be very thick and chunky which is ok. Remove bay leaves and use a hand mixer to blend everything until smooth.Pro tip – If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
Next, add the milk or cream and stir well. Season with salt and pepper. If necessary, add more water to bring the soup to a soupy consistency.Pro tip – If using milk do not overheat the soup as it can cause the milk to split. Alternatively, adding 1 tsp of cornstarch to the milk will prevent the milk from splitting. Remove from heat. Serve in soup bowls with toasted croutons or bread. Top with a drizzle of cream or a dab of butter.Pro tip – The soup gets thicker as it cools, so you may need to adjust consistency again before serving by adding a little more hot water.
Cream of Cauliflower Soup or Cream of Broccoli soup Ground Beef Soup or chicken pot pie soup Green Pea Soup Recipe or Split pea soup Roast Butternut Squash Soup See all soup recipes
Frequently asked questions
Creative ways to serve
Bread Bowl: Transform your soup into a complete meal by serving it in a hollowed-out bread bowl. Not only does this add a unique twist, but it also allows you to enjoy the soup and the bread together, creating a harmonious and satisfying combination. Toppings Galore: Elevate your soup by providing an array of toppings for diners to choose from. From crispy bacon bits and sautéed mushrooms to shredded cheese and fresh herbs, the possibilities are endless. This interactive approach allows everyone to customize their soup according to their preferences, adding a touch of creativity and personalization to the dining experience. Soup Shooters: For a fun and elegant appetizer option, serve soup in shot glasses or small cups. This bite-sized serving looks visually appealing and allows guests to savor the rich flavors in a single, concentrated sip. Garnish with more roasted pumpkin or sweet potato. Soup and Sandwich Duo: Pair a comforting bowl of soup with a classic grilled cheese sandwich or a crusty baguette topped with your favorite fillings. The contrasting textures and flavors of the creamy soup and the crispy sandwich create a delightful combination that is both comforting and satisfying.
Thank you for sharing - Save for later
