Roast Pumpkin Sweet Potato Soup

This roast pumpkin sweet potato soup is the simplest and easiest soup recipe that you can make. Also, roasting the veggies brings out the sweetness of the vegetables and adds to the velvet texture of the soup.

Table of Content

• Why make this soup?
• Ingredients and substitutes
• Step by step instructions
• More soup recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Now that it's cold we are making soup four times a week. So, if you ask the kids what they want for dinner, it's soup!!! "Mama, make soup". Luckily, they enjoy vegetables, so it's never a problem to make a quick and easy soup.

The secret to making vegetable soups like pumpkins, sweet potatoes, butternut squash, carrots, parsnips is roasting them. It's the sugars in the vegetables, which caramelize so beautifully, that adds to the natural sweetness of the soup. As a result, the taste difference between non-roast and roasted veggies is huge. Try it!

Why make this soup?

• It's a simple recipe. You can roast the veggies ahead of time and leave the veggies in the fridge. Then, just make the soup 20 mins before dinner.
• The ingredients are simple and easy to find, fresh pumpkin, sweet potato and rest are easy pantry staples.
• I also roast the onions and garlic. In addition to adding more flavor, it also means no sautéing later.
• The process for this soup is very straight forward.
  • Clean veggies - 10 mins
  • Roast veggies - 40 mins (can be done 2 days ahead)
  • add everythign to the pot, bring to a boil and blend - 20 mins

Ingredients and substitutes

• Pumpkin - The best pumpkin for soup is of course, sugar pie pumpkins. If you use other pumpkin you can add a tablespoon of honey or maple syrup to enhance the flavor.
• Sweet potatoes – I like using the orange sweet potatoes, which enhances the pretty color of our soup but any sweet potato works.
• Onion – I love to use the Spanish red onion for my soups. And, roasting them further brings out their sweetness.
• Garlic – A little goes a long way with fresh garlic. And yet, the moment you roast them they turn from pungent to sweet so instead of 1 raw garlic you can use 3 roasted garlics!
• Dairy - I'm using regular full-fat 3% milk. But you can use half and half, 20% cream, as well as skimmed milk. If you want to make this a vegan soup, simply replace the milk with coconut milk.
• Butter - Enhances the flavor of our soup I like a little more butter when it comes to sweet potato but feel free to reduce it.
• Stock - I'm using homemade stock. And yet, you can use store-bought as well. If you do use store-bought stock, make sure to under season the soup as carton stocks have salt added to it.

Step by step instructions

Roast veggies

• Preheat oven at 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 in 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 in 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 teaspoon 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 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.

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Frequently asked questions

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Printable Recipe