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
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, and parsnips is roasting them. It's the sugars in the vegetables, which caramelize so beautifully, that add 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, and sweet potato and the rest are simple spices and 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 straightforward.
- Clean veggies - 10 mins
- Roast veggies - 40 mins (can be done 2 days ahead)
- add everything 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 another pumpkin you can add a tablespoon of honey or maple syrup to enhance the flavor.
- Sweet potatoes – I like using orange sweet potatoes, which enhances the pretty color of our soup but any sweet potato works.
- Onion – I love to use 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 garlic!
- 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 a 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.
Roasted pumpkin sweet potato soup
Roast veggies
- Preheat oven to 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 into 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 to 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 a 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.
Tips for Success
- Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- 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 them.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, and butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are great alternatives 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
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- 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.
How long will this soup keep?
This soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
How far in advance can I roast the pumpkin and sweet potatoes?
You can roast the sweet potato and pumpkin for 2 to 4 days ahead and save them in the refrigerator or freeze it for up to 3 months.
What side dish can I serve with this soup?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
What bread works best with soup?
Walnut Raisin WW Bread or No-Knead Beer Bread
Roasted Garlic Parmesan Bread Rolls or Garlic Dinner Rolls
See all bread recipes
Printable Recipe
Roast Pumpkin Sweet Potato Soup
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Difficulty: Easy
Calories: 439kcal
Adjust Servings Here: 8 servings
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Pumpkin (cut into 4 inch cubes)
- 1 lb (450 g) Sweet potato (Cut in half lengthways)
- 1 cup Onion (roughly sliced)
- 3 cloves Garlic (skin-on)
- 1 tablespoon Olive oil (for drizzling on veggies)
- 2 tablespoon Butter
- 2 cups (470 ml) Stock (vegetable or chicken)
- 3 Bay leaves
- 2 cups (470 ml) Milk (or half and half or cream)
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
Roast Veggies
- Preheat oven to 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 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.1 lb Pumpkin, 1 lb Sweet potato, 1 cup Onion, 3 cloves Garlic
- 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.1 tablespoon Olive oil, ½ teaspoon Salt, ½ teaspoon Pepper
- 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 to a soup 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.2 tablespoon Butter, 3 Bay leaves, 2 cups Stock
- Place on medium heat and cook 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 smoothPro 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 combine 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.2 cups Milk
- 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.
Recipe Notes & Tips
- Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- 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 them.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, and butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are great alternatives 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
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- 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.
Nutrition Information
Calories: 439- kcalCarbohydrates: 21.7- gProtein: 20.8- gFat: 32.8- gSaturated Fat: 8.3- gPolyunsaturated Fat: 24.3- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 17- mgSodium: 648- mgPotassium: 0- mgFiber: 5.1- gSugar: 7.5- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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joni
I followed this recipe to the letter, including the pro-tips, with the exception of half-n-half instead of cream. The roasting of the vegetables, pumpkin and sweet potato, took nearly twice as long as indicated and still did not get to a texture that mixed well. I even used a Ninja mixer to ensure it would be creamed appropriately. I believe the final product had too much milk. The color was almost beige rather than rich orange color of pumpkin and sweet potato. The flavor of the vegetables was hardly noticeable. It was also extremely runny. For the effort it took to make this recipe, combined with the final texture and flavor, I wouldn't recommend this to anyone. Very disappointed.
Veena Azmanov
I'm sorry to hear that Joni but 4 cups of liquid for 2 pounds of veggies is not a lot. As you can see in the video the soup is thick!!
Hanane
I made it yesterday and it was soo delicious , I didn't measure the potato and the pumpkin , and forgot to add butter but it was yummy . Thanks for the recipe and for the clear instructions too ^^
Veena Azmanov
Thank you, Hanane for the lovely feedback. I am so happy your family enjoyed this soup.
Manjini Jacob
Soo yummy, its become a staple in our household. love the flavors. I used coconut milk instead of cream this time and it still turned out great. Like you mentioned in your tips, cream isnt even needed. We usually just puree it as is without cream/milk and it turns out great.
Veena Azmanov
Thank you, Manjini. I am so happy to hear that
Saniya
Made this soup last year was so good had to come looking for the recipe again. Love the new look on your blog. Love how you explain your recipes so beautifully. Thanks
Veena Azmanov
Thank you, Saniya. So happy you had success with this soup recipe and enjoyed it since last year. Thanks for coming back to write this comment. Appreciate feedback. Have a great day.