Veena Azmanov

Cake Artist and Food Enthusiast

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Roast Pumpkin Sweet Potato Soup

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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.

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.

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

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.

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

Recipe – Roast Pumpkin Sweet Potato Soup (Save/Pin)

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That’s dinner for me and Ziv today

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

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.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

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 Recipe

 Recipe Card to Print – Roast Pumpkin Sweet Potato Soup

This Roast Pumpkin and 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

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.
5 from 17 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Pumpkin Sweet Potato Soup, Roast Pumpkin Soup, Roast Sweet Potato Soup
Adjust Servings Here: 8 servings
Calories: 439kcal
Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins

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. 
Metric - US customary

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

Nutrition Information

Serving: 329g | Calories: 439kcal | Carbohydrates: 21.7g | Protein: 20.8g | Fat: 32.8g | Saturated Fat: 8.3g | Polyunsaturated Fat: 24.3g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 648mg | Potassium: 0mg | Fiber: 5.1g | Sugar: 7.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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.

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Comments

  1. 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

    Reply

  2. 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

    Reply

  5. Sounds like a wonderful combination! I love roasted pumpkin soup, and I love sweet potatoes so I think that I’m gonna love this.

    Reply

  11. 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!

    Reply

  16. 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.

    Reply

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