Pumpkin and Sweet Potato Soup
Easy, creamy spiced pumpkin and sweet potato soup using roasted pumpkin and roasted sweet potatoes, making it extra tasty and rich in flavour!
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Servings: 6
Calories: 158kcal
Equipment
- stick blender
Ingredients
- 500 g / 1 pound butternut pumpkin or Queensland blue pumpkin, peeled, deseeded
- 500 g / 1 pound sweet potato peeled
- 1 onion finely diced
- 3 cloves garlic roughly chopped
- 1 litre / ¼ gallon stock chicken or veg
- ½ cup heavy cream aka thickened cream
- 2 teaspoon olive oil
- salt
- white pepper
Optional seasoning
- 2 small pinches cayenne pepper to taste, ~⅛ tsp
- ¼ teaspoon cinnamon powder
Instructions
- Preheat the oven to 220°C/430°F.
- Cut pumpkin and sweet potatoes into rough chunks, about 5cm/2inch x 3cm/1inch. Place onto a lined baking tray and toss with 1 teaspoon of olive oil. Spread into a single layer then bake for 30 minutes or until lightly caramelised around the edges.
- With ~5 minutes left on the oven timer, soften onions and garlic with the remaining olive oil in a heavy-based pot on low heat (I used a Dutch oven).
- Once 30 minutes is up, transfer roasted pumpkins and sweet potatoes into the pot. Add stock, salt and pepper. Bring up to a boil then simmer for 10 minutes with the lid on.
- Turn the heat off and transfer the pot onto a sturdy working surface. Blend with a stick blender for about 2 to 3 minutes or until very smooth with a thick consistency (note 1).
- Pour in the heavy cream then taste and adjust for salt and pepper to taste. Add cayenne pepper and cinnamon to taste (optional).
Video
Notes
1. Position the head of the blender at the bottom of the pot then blend. Start from the bottom then slowly lift the blender upwards to the middle. Avoid blending at the surface of the soup as it can get messy real quick.
If the soup is too thick, loosen with water or stock. Add a little at a time (about ¼ cup), mix in then add more if needed.
Vegan version - swap heavy cream with coconut cream and use vegetable stock rather than chicken stock.
Storage/freezing - lasts up to 5 days in the fridge, stored in an airtight container. Can be frozen for 3 to 6 months in the freezer.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 158kcal | Carbohydrates: 25.9g | Protein: 2.7g | Fat: 5.8g | Saturated Fat: 2.7g | Cholesterol: 14mg | Potassium: 334mg | Fiber: 2.5g | Sugar: 2.4g | Iron: 1mg