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.
½ - 1cup(120ml)Water or stock extra if needed to bring to consistency
Prevent your screen from going dark
Preheat oven at 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.
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.
Add all veggies in 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.
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.
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.
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, 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 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 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.
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