Pumpkin and Sweet Potato Soup

Autumn is pumpkin season! This creamy soup combines Hokkaido pumpkin with sweet potato. I like to serve it with pumpkin seeds and a little pumpkin seed oil.

An autumn favourite

Pumpkin soup is an autumn classic. As soon as the pumpkins arrive in the shops, I want to bring one home and get out my large soup pot. My favourite versions combine pumpkin with another vegetable: the gentle sweetness of sweet potato works particularly well here.

Roast the pumpkin first

Wash and cut the pumpkin, toss it with olive oil and sea salt, then roast at 180°C conventional heat until soft. Meanwhile, peel and cut the sweet potatoes and boil them until tender. Soften the chopped onion and garlic in the butter.

Blend until creamy

Combine the cooked vegetables with the vegetable stock in a large saucepan and blend until smooth. Season with salt and pepper. The seeds and pumpkin seed oil are optional toppings; the ingredient list below gives the quantities for the soup itself.

Easy recipe

Pumpkin and Sweet Potato Soup

Creamy pumpkin and sweet potato soup with roasted Hokkaido pumpkin, garlic and vegetable stock. Serve with pumpkin seeds and a drizzle of pumpkin seed oil.

Prep time

10 min

Cook time

40 min

Yield

4 servings

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Ingredients

− 4 +

• 1000 gHokkaido pumpkin
• 2medium sweet potatoes
• 700 mlvegetable stock
• 1large onion
• 2 clovesgarlic
• 2.5 tbspolive oil
• 10 gbutter
• salt and pepper

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Instructions

Cook mode

1. Wash the pumpkin and cut it into pieces.
2. Preheat the oven to 180°C conventional heat.
3. Put the pumpkin pieces in a roasting dish, drizzle with the olive oil and sprinkle with sea salt. Roast until soft.
4. Peel and cut the sweet potatoes, then boil them in a saucepan until tender. Drain.
5. Meanwhile, finely chop the onion and garlic and gently cook them in the butter until softened.
6. Combine the cooked pumpkin, sweet potatoes, onion and garlic in a large saucepan. Add the vegetable stock and blend until creamy. Season with salt and pepper.

Nutrition per serving

Calories

236 kcal

Protein

4.3 g

Carbohydrates

34 g

Sugar

11.7 g

Fat

11.1 g

Saturated fat

2.6 g

Fibre

3.7 g

Salt

1.1 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace