Roast Pumpkin Sweet Potato Soup

Roasted Pumpkin Sweet Potato Soup

This Roast Pumpkin Sweet Potato Soup is the simplest and easiest soup recipe you can make. Roasting the veggies brings out the natural sweetness of the vegetables and adds to the velvet texture of the soup. This roasted pumpkin and sweet potato soup has been our family favorite and soon it will be yours too.

Now that it’s cold we are making soup four times a week. Ask the kids what they want for dinner and it’s soup!!! “Mama make soup”. Lucky they enjoy vegetable soup so it’s never a problem to make a quick and easy soup.

In fact, if you plan ahead you will find that this roast pumpkin and sweet potato soup is quick and easy to make too.  The only extra time you need in the oven roasting. Watch the video above to see what I mean.

Now I made this soup in a few combinations of vegetables – roast sweet potato and carrots,  butternut squash and sweet potato and of course this pumpkin and sweet potato.

What is the secret to this recipe?

Glad you asked? the secret is the roasting!! It’s the sugars in the vegetables that caramelize so beautifully that adds to the natural sweetness of the soup. If you don’t believe me – you must try making a soup with and without roasting sometimes. The taste difference is huge.

Now I go and not just roast the pumpkin and sweet potato but I also roast the nice large red onion and some garlic cloves. Usually, I’d use half or one small garlic in a soup not here!! The garlic when roasted is so sweet and delicious – I add two sometimes even three in my soup. Same with the onions. roasted onions are so much tastier.

Let’s talk ingredients and substitutes (Save/Pin)

• Pumpkin – I only get the huge pumpkins that can feed an army so I usually get a smaller cut from the grocer. If you get the small pumpkin buy two small or one medium which is usually about 250 to 300 grams each. If you use the small sweeter pumpkins then you may want to decrease the quantity of maple syrup in the recipe.
• Sweet potatoes – I like using the orange sweet potatoes which gives a pretty color to the soup but the other sweet potatoes no matter what color are just as delicious.
• Onion – I love the sweet red onion adds to soups. Roasting them further brings out their sweetness
• Garlic – a little goes a long way with fresh garlic but the moment you roast them they turn from pungent to sweet. I like using a few but use only as much as you like.
• Milk – I’m using regular full-fat 3% milk here. But you can use half and half as well as skimmed milk.
• Stock – if possible use homemade stock. If you do use store-bought stock make sure to under season your soup as most of these have salt added to it.

Useful Tips and Tools

• You will need a deep saucepan or soup pot to ensure you have enough room for all the veggies as well as space to blend.
• I like using my wooden spoon but a heat resistant spatula works just as well
• A chopping board and kitchen knife for cutting the veggies
• Make sure to like the baking tray with foil before roasting the veggies for easy clean-up.
• Of course,Soup Bowls to serve your delicious soup.

How to Make A Roasted Pumpkin Sweet Potato Soup (Save/Pin)

Roast Veggies

• Preheat oven at 160 C / 320 F
• Clean, skin and chop the pumpkin into large chunks
• Clean and cut the sweet potato in half lengthways.
• Chop onion into large chunks as shown in the video
• Place all veggies on a baking tray lined with foil and lightly oiled so it does not stick
• Sprinkle and salt and olive oil
• Roast for 40 mins to an hour – the veggies will be a soft mush and caramelize.

Make the Soup

• Remove all veggies from the oven. Let cool for a few minutes
• Peel the sweet potato and garlic
• Add all veggies in a deep soup pot
• Followed by the stock, butter, bay leaves
• Place on medium-low for about 5 to 7 minutes
• The soup will be thick at this point
• Remove bay leaves (don’t forget)
• Combine the cornstarch to the milk, then add it to the soup. (or use cream)
• Blend using a hand blender – if using a blender please wait a few minutes so you do not scald your self.
• Add salt pepper to taste
• Check consistency – Add water if needed to bring to soup consistency.
• Serve hot with a side of crusty bread.

10 Tips for making perfect healthier soups every single time

1. Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
2. Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
3. When possible opt for roasting the vegetables. Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
4. If possible make your own homemade stock. This makes a huge difference to homemade soups.
5. If you use ready to use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to it.
6. You don’t always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
7. Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that 1/2 tsp of butter or 1 tbsp of cream on the top as garnish.
8. Yogurt and milk are a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
9. A teaspoon of cornstarch in ever cup of milk will prevent the milk from splitting.
10. While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.

Frequently asked questions

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Roast Pumpkin Sweet Potato Soup

Author: Veena Azmanov

5 from 35 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Calories: 439kcal

$15

Adjust Servings Here: 8 servings

Description

This Roast Pumpkin Sweet Potato Soup is the simplest and easiest soup recipe that you can make. Roasting the veggies brings out the sweetness of the vegetables and adds to the velvet texture of the soup.

Ingredients

• 400 grams (0.88 lb) Pumpkin
• 2 (2 ) Sweet potato large
• 1 (1 ) Onion large
• 1 clove (1 clove) Garlic
• 3 tbsp (1.56 oz) Butter
• 1 tbsp (1 tbsp) Olive oil
• 4 cups (31.79 floz) Stock vegetable or chicken
• Salt and pepper to taste
• 3 (3 ) Bay leaves
• 2 cups (16.5 floz) Milk or 1 cup fresh cream
• 1 tsp Cornstarch
• Extra water or stock to bring to soup consistency. 

ADJUST SERVINGS HERE – 8 servings

Instructions

Roast Veggies (can be done ahead of time)

• Preheat oven at 160 C / 320 F 
• Clean, skin and chop the pumpkin into large chunks
• Clean and cut the sweet potato in half lengthways.
• Chop onion into large chunks as shown in the in the video
• Place all veggies on a baking tray lined with foil and lightly oiled so it does not stick
• Sprinkle and salt and olive oil
• Roast for about 40 mins to an hour – the veggies will be a soft mush and caramelize.

Make soup

• Remove all veggies from the oven. Let cool for a few minutes
• Peel the sweet potato and garlic
• Add all veggies in a deep soup pot
• Followed by the stock, butter, bay leaves
• Place on medium low for about 5 to 7 minutes
• The soup will be very thick at this point
• Remove bay leaves (don't forget)
• Combine the milk with the cornstarch and add it to the soup (or cream)
• Blend using a hand blender – if using tray please wait a few minutes so you do not scald your self. 
• Add salt pepper to taste
• Add water if needed to bring to soup consistency. 
• Serve hot with a side of crusty bread.

Recipe Video

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Nutrition Information

Nutrition Facts

Roast Pumpkin Sweet Potato Soup

Amount Per Serving

Calories 439 Calories from Fat 295

% Daily Value*

Fat 32.8g50%

Saturated Fat 8.3g42%

Trans Fat 0.2g

Polyunsaturated Fat 24.3g

Monounsaturated Fat 0g

Cholesterol 17mg6%

Sodium 648mg27%

Potassium 0mg0%

Carbohydrates 21.7g7%

Fiber 5.1g20%

Sugar 7.5g8%

Protein 20.8g42%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Pumpkin Sweet Potato Soup, Roast Pumpkin Soup, Roast Sweet Potato Soup

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