Roast Pumpkin Sweet Potato Soup
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.
Roast Pumpkin Sweet Potato Soup
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 is 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.
Roast Pumpkin Sweet Potato Soup
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.
Roast Pumpkin Sweet Potato Soup
Recipe – Roast Pumpkin Sweet Potato Soup (Save/Pin)
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That’s dinner for me and Ziv today
Roast Pumpkin Sweet Potato Soup
Ingredients
- 400 grams / 1 lb pumpkin
- 2 large sweet potato
- 1 large Onion
- 1 to 2 medium clove garlic
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cups stock – (vegetable or chicken)
- Salt and pepper to taste
- 3 bay leaves
- 2 cups milk or 1 cup fresh cream
- Extra water or stock to bring to soup consistency
Method
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 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 40 mins to an hour – the veggies will be a soft mush and caramelize.
Time to 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
- Add in 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
- Add the milk or 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
- Add water if needed to bring to soup consistency.
- Serve hot with a side of crusty bread.
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Roast Pumpkin Sweet Potato Soup Recipe
Recipe Card to Print – Roast Pumpkin Sweet Potato Soup
Roast Pumpkin Sweet Potato Soup
Ingredients
- 400 grams Pumpkin
- 2 Sweet potato large
- 1 Onion large
- 1 clove Garlic
- 3 tbsp Butter
- 1 tbsp Olive oil
- 4 cups Stock vegetable or chicken
- Salt and pepper to taste
- 3 Bay leaves
- 2 cups Milk or 1 cup fresh cream
- 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
- Add in 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
- Add the milk 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.
Detailed Video on YouTube - Subscribe for more videos
Love Soups as much as I do? You may like to check out some of my other Soup Recipes or my recipe index for more comfort food like this.
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
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.
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
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.
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.
It sure is perfect for this weather now – It’s really cold over here Gloria. Thanks
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 🙂
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
Sounds like a wonderful combination! I love roasted pumpkin soup, and I love sweet potatoes so I think that I’m gonna love this.
I bet you gonna love this… Do give it a try and let me know. Thanks Diana
What a cozy and delicious fall/winter soup! I love it!
It sure is a comforting soup Valentina. Thanks
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!
It does add a new dimension of flavor.. the sweet potato is really delicious when roasted. Thanks Lisa
Pumpkin in soup sounds delicious! I need to try making it sometime!
It sure works great in these months Anjali, so comforting in winter. I hope you try. THanks
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.
They sure are very nutritious Scarlet.. Thank you for you comment
I love the flavor of roasted vegetables. I can’t wait to try this recipe!
Thank you so much Arlene.. Me too LOVE roasted veggies
I also love Balsamic Roasted Strawberries but they wouldn’t make a very good soup. They are delicious on vanilla ice cream though!
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.!!
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!
Thank you so much Sandhya, so glad to hear that. Who doesn’t love creamy soups right?
I love roasted squash soup! Sometimes I like to add blue cheese too!
Thank you Emily.. Yeah Blue Cheese would go amazing too!
Roasted squash soup is my favorite! Sometimes I like to add in blue cheese too!
I love adding Blue Cheese too Emily.. it’s an amazing combination but my kids don’t fancy it – Thanks
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!
Thanks Helene.. It’s Pumpkin and Sweet Potato soup here.. but I do love the Butternut Squash and Carrot too!
WOW! Love the colour of your soup! You know it’s going to be tasty when it’s such a vibrant colour!
That is true Emma.. You eat thru your eyes first..!! So when the color is so vibrant… you know it’s gonna be good
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.
Thank you Merisa!! Yes Soup is sure our favorite this time of the year. Thanks