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Roasted Pumpkin and Sweet Potato Soup

Cozy Up with Roasted Pumpkin and Sweet Potato Soup Delight

This Roasted Pumpkin and Sweet Potato Soup is a warm, creamy, and nutritious vegetarian comfort food perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 cups
Course: Soup
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3.5 kg Roasted Pumpkin Puree Use puree from a roasted pumpkin for best results.
  • 440 grams Sweet Potato Can substitute with regular potatoes.
  • 1 medium Onion Yellow or red onions work best.
  • 2 tablespoons Extra Virgin Olive Oil Grapeseed oil can be used.
For the Aromatics
  • 125 ml Fresh Orange or Clementine Juice Lemon juice can be a suitable alternative.
  • 4-5 sprigs Thyme Fresh herbs for aromatic notes.
  • 3-4 leaves Sage Fresh herbs for aromatic notes.
For the Creaminess and Flavor
  • 140 grams Feta Cheese Goat cheese is a possible substitute.
  • 0.5 teaspoon Smoked Paprika Swap for regular paprika for a milder flavor.
  • 0.5 teaspoon Ground Allspice Nutmeg can be used as a substitute.
  • 0.33 teaspoon Ground Nutmeg Cinnamon can be replaced if desired.
For the Cooking Liquid
  • 375 ml Hot Water or Stock Vegetable stock enhances flavor.

Equipment

  • Baking sheet
  • Medium-Sized Pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (390°F).
  2. Cut your pumpkin in half and scoop out the seeds. Brush cut sides with olive oil, seasoning with salt and pepper.
  3. Place the pumpkin halves cut-side down on a lined baking sheet and roast for 50 minutes to 1 hour.
  4. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Sauté onion for 8-10 minutes until soft.
  5. Add fresh thyme and sage, sauté for an additional minute.
  6. Incorporate chopped sweet potatoes and cook for 2-3 minutes, stirring occasionally.
  7. Pour in the fresh orange juice and cook until most of the liquid evaporates, about 2-3 minutes.
  8. Stir in feta cheese, smoked paprika, ground allspice, and ground nutmeg. Mix well.
  9. Add 375 ml of hot water or vegetable stock, bring to a gentle simmer. Cook for about 10-15 minutes.
  10. Once sweet potatoes are tender, stir in the roasted pumpkin puree. Blend until smooth.
  11. Taste and adjust seasoning with salt, and add cayenne or smoked paprika if desired.
  12. Serve hot, drizzled with olive oil, and garnished with feta cheese and smoked paprika.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 34gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 6000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Expert tips include caramelizing onions well, balancing texture by adjusting liquid, and always roasting the pumpkin for richer flavor.

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