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Roasted Pumpkin & Sweet Potato Soup

December, 2020

Roasted Pumpkin & Sweet Potato Soup

Roasting these vegetables brings out a lovely flaovur in the soup. Soup is such a comforting meal which I like to pair with buttered bread for dunking. 

Roasted Pumpkin & Sweet Potato Soup

Serves 4-6


  • 1/2 sweet potato, quartered and sliced into 1cm pieces

  • 1 small buternut pumpkin, peeled and cut into 3cm chunks

  • 1 large carrot, cut into 1cm slices

  • 1 brown onion, quartered

  • 1 garlic clove, peeled

  • 1 red chilli (de-seeded) or 1 tsp chilli flakes, cut in half lengthways

  • 2 tbs extra virgin olive oil

  • 700ml water

  • 1/4 tsp cinnamon

  • 1 tsp cumin

  • Salt and pepper to taste

  • Greek yoghurt or sour cream to serve

  • Pumpkin seeds for decoration


  1. Pre-heat oven to 180 degrees celsius and line a large baking tray with baking paper

  2. Arrange the sweet potato, pumpkin, carrot, onion, garlic and chilli on the tray

  3. Drizzle with extra virgin olive oil

  4. Roast for 35-40 minutes until the vegetables are soft

  5. Transfer vegetables into a blender or food processor

  6. Add the water and spices and blend until smooth

  7. Season with salt and pepper

  8. Serve with a dollop of Greek yoghurt or sour cream and a sprinkle of pumpkin seeds

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