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
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- 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.
- When possible opt for roasting the vegetables. 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 it.
- 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?
- 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.
- 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
- A teaspoon of cornstarch in ever 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.
Frequently asked questions
The delicious pumpkin and sweet potato 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.
You can roast the sweet potato up to a week in advance and save it in the refrigerator or freeze it for up to 3 months.
Absolutely, you can replace the milk with full-fat whipping cream if you want a more rich, creamy soup.
Absolutely, just replace the butter with oil and milk with coconut or almond milk. But do take note that whatever you use will add flavor to the soup as well.
Yes, if you use vegan approved butter and replace the dairy with coconut or almond milk this would definitely be a vegan approved soup.
Yes, roasted sweet potato, as well as pumpkin does well in combination with other vegetables such as roasted carrots, turnips, and butternut squash.
No, I highly recommend you do not omit the cornstarch as it is what prevents the milk from splitting. If you don't have cornstarch you can also use arrowroot powder.
yes, if you want to make you can omit the roasted pumpkin. In fact, do have a roasted sweet potato soup recipe you must try.
You can add a fall flavor like maples syrup as I have done in my Maple Pumpkin Soup with toasted pumpkin seeds
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Description
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.
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.
Nutrition Information
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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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.
Julia
I like that This soup is healthy but still has just a little bit extra to be indulgent too with butter and cream/milk. Pumpkin and seeet potatoes are a great soup combo - I also have soup recipe featuring these two vegetables
Veena Azmanov
Thank you Julia.. You are right.. this is the perfect combo for soup and so comforting during winters. Truly a comfort food and not to heavy.
Gloria @ Homemade & Yummy
Homemade soups are always so good. Love the simplicity of ingredients that make such a flavourful dish. Perfect for this cold weather. Awesome leftovers too.
Veena Azmanov
It sure is perfect for this weather now - It's really cold over here Gloria. Thanks
Sarah @ TheFitCookie
This soup sounds fantastic Veena! And pretty healthy too. I should make some of this for my family this week, with coconut milk instead of cream since we have dairy allergies 🙂
Veena Azmanov
Oh I love the sound of coconut milk in that instead of cream. I usually use Almond milk instead. Aadi love coconut but can't always handle it in everything. Thanks Sarah
Diana
Sounds like a wonderful combination! I love roasted pumpkin soup, and I love sweet potatoes so I think that I'm gonna love this.
Veena Azmanov
I bet you gonna love this... Do give it a try and let me know. Thanks Diana
valentina
What a cozy and delicious fall/winter soup! I love it!
Veena Azmanov
It sure is a comforting soup Valentina. Thanks
Lisa | Garlic & Zest
I just love pumpkin soup -- and I love that you've also used sweet potatoes -- I think that would add a new dimension to the flavor!
Veena Azmanov
It does add a new dimension of flavor.. the sweet potato is really delicious when roasted. Thanks Lisa
Anjali
Pumpkin in soup sounds delicious! I need to try making it sometime!
Veena Azmanov
It sure works great in these months Anjali, so comforting in winter. I hope you try. THanks
Scarlet @ Family Focus Blog
This looks so good. I just love soup to warm up in the winter. Pumpkin and sweet potato are so nutritious too so I look forward to trying this recipe.
Veena Azmanov
They sure are very nutritious Scarlet.. Thank you for you comment
Arlene Mobley
I love the flavor of roasted vegetables. I can't wait to try this recipe!
Veena Azmanov
Thank you so much Arlene.. Me too LOVE roasted veggies
Arlene Mobley
I also love Balsamic Roasted Strawberries but they wouldn't make a very good soup. They are delicious on vanilla ice cream though!
Veena Azmanov
That is true Arlene... they would not make a good soup but balsami roasted strawberries are sure very delicous on vanilla ice cream and even pancakes.!!
Sandhya Ramakrishnan
I absolutely agree with you on roasting the vegetables. They just make the soup so sweet and flavorful. Love the color of the soup and my family would love this. We all like creamy soups and this is perfect!
Veena Azmanov
Thank you so much Sandhya, so glad to hear that. Who doesn't love creamy soups right?
Emily
I love roasted squash soup! Sometimes I like to add blue cheese too!
Veena Azmanov
Thank you Emily.. Yeah Blue Cheese would go amazing too!
Emily
Roasted squash soup is my favorite! Sometimes I like to add in blue cheese too!
Veena Azmanov
I love adding Blue Cheese too Emily.. it's an amazing combination but my kids don't fancy it - Thanks
Helene D'Souza
that looks like a very flavorful soup, love that it's so bright and the flavor of carrot with butternut squash must be taking one into food heaven. thanks for sharing!
Veena Azmanov
Thanks Helene.. It's Pumpkin and Sweet Potato soup here.. but I do love the Butternut Squash and Carrot too!
Emma @ Supper in the Suburbs
WOW! Love the colour of your soup! You know it's going to be tasty when it's such a vibrant colour!
Veena Azmanov
That is true Emma.. You eat thru your eyes first..!! So when the color is so vibrant... you know it's gonna be good
Marisa Franca @ All Our Way
We are much like your family, we could have soup every day of the week. I do agree that roasting the vegetables adds a whole new dimension to the soup -- there is an extra richness. Your soup sounds delicious. I can see why it's one of your family's favorites. Thank you for sharing.
Veena Azmanov
Thank you Merisa!! Yes Soup is sure our favorite this time of the year. Thanks