Pumpkin and Sweet Potato Soup
This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy soup. This butternut squash and sweet potato soup is naturally gluten-free, dairy-free and whole30 friendly, and can easily be made vegan too. Perfect for warming the whole family through winter.
Nutrition Facts
Ingredients
Instructions
Set the oven to 200C / 390F and line a baking tray with baking / parchment paper.
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Continue Reading at Cookitrealgood →Chef's Notes
Pumpkin - Use any pumpkin you prefer. Butternut pumpkin / squash is my favourite, but feel free to sub for Jap, Kent, Queensland Blue in Australia, or Sugar or Pie Pumpkin in the US. You can also use canned pumpkin. To make vegan - Use vegetable stock. Storing - Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months. Updates - First Published January 8, 2017. Last Updated February 18, 2019 with more photos and tips. No changes to the recipe. Nutrition - Nutrition information is a rough estimate based on one serve.
Notes
Pumpkin - Use any pumpkin you prefer. Butternut pumpkin / squash is my favourite, but feel free to sub for Jap, Kent, Queensland Blue in Australia, or Sugar or Pie Pumpkin in the US. You can also use canned pumpkin. To make vegan - Use vegetable stock. Storing - Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months. Updates - First Published January 8, 2017. Last Updated February 18, 2019 with more photos and tips. No changes to the recipe. Nutrition - Nutrition information is a rough estimate based on one serve.
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Reviews from the Original Source
Easy to follow instructions, added some chilies to it..beautiful
A very tasty soup and perfect with some fresh sourdough bread. Roasting the vegetables certainly gave it a richer flavour. I used vegetable stock and added fresh thyme as well.
This has become my go-to soup recipe over autumn/winter… I make it almost weekly! I typically add a touch of rosemary to the roasting veg, and like to sub garam masala for the cumin as the warmth of the cinnamon works beautifully. Brilliant recipe, thank you!
I made this soup yesterday and didn't change a thing with the exception of using canned pumpkin. It got a family review of "Delightful". I will make it again for sure!
Thank you for sharing this recipe, Cassie!
I recently made this for dinner and it was delicious. Thank you for the yummy recipe, we will be making again.
I just say yum, Thanks for sharing....
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