Roasted Pumpkin and Sweet Potato Soup

There’s very little that grosses me out like the inside of a pumpkin. I don’t mind the seeds, but that weird stringy stuff is horrible. It feels like I don’t even know what. I’m also slightly confused about whether or not I should eat it?! I scoop most of it out, but I probably eat a bit. I haven’t died. If to make my soup, you need some guidance on how to get the bits that you can eat out of a pumpkin, please watch a YouTube video. Don’t expect me to tell you. I’m awful at it and I hate it!

Inside of a pumpkin

Pumpkins

I would never put myself through this to carve one. It’s just not something that interests us, so it’s not worth the hellishness of pulling all of that stringy pumpkin nonsense out. But, I’ll do it to eat one. I like the taste. Pumpkin pies are lovely, and this pumpkin soup was great.

I prefer my pumpkin roasted. I did try another soup, where I just boiled the chopped pumpkin. But, I didn’t feel that it had enough flavour. It was just rather bland. Roasting first really brings out the flavour.

Roasted Pumpkin and Sweet Potato Soup is creamy, sweet and filled with yum! The perfect Autumn warmer this Halloween.

Soup

I love homemade soup. We eat them a lot in the colder months. I think sometimes when you tell someone that you are having soup for dinner, they imagine a tin of Heinz and some white sliced bread, and it doesn’t seem like a particularly filling meal. But, homemade soup is so much more. It’s thick and creamy and filled with goodness. I always like to make bread too, so we eat huge slices of crusty homemade bread. It’s very filling.

Roasted Pumpkin and Sweet Potato Soup is creamy, sweet and filled with yum! The perfect Autumn warmer this Halloween.

I tend to keep my soups simple. It’s always tempting to add more. To put in herbs and spices or to add onions and other flavours. But, depending on the soup, there’s often no need. This Roasted Pumpkin and Sweet Potato Soup is one of those. There’s barely anything in it, it takes no time at all and it’s absolutely gorgeous.

Cream

I like to add a splash of double cream to my soups. It just gives it something a little extra. Sometimes, I put loads in. But, when you use a potato, it’s already quite creamy. So I just add a splash to my Roasted Pumpkin and Sweet Potato Soup.

This does, however, mean that my soup isn’t vegan. Because I’m not. It is vegetarian though, as long as you use veg stock. That said, leaving the cream out doesn’t affect the taste too much, it’s still a fantastic soup without it.

Pumpkin soup with bread in the background

The Recipe

Roasted Pumpkin and Sweet Potato Soup
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 20 mins
 
A gorgeously warming winter soup.
Course: Main Course
Cuisine: British
Keyword: Pumpkin, soup
Servings: 4 People
Calories: 300 kcal
Author: Donna
Ingredients
  • ½ A Large Pumpkin – Seeds and skin removed, chopped into 1-2 Inch chunks
  • 2 Large Sweet Potatoes – Peeled and Chopped into 1-2 Inch Chunks
  • Cooking Oil
  • 1 Vegetable Stock Cube
  • Pinch salt and pepper
  • Splash Double Cream
Method
  1. Preheat the oven to 180 degrees
  2. Lightly grease a large baking tray, add the pumpkin and sweet potatoes and drizzle lightly with oil
  3. Roast in the oven for 40 minutes
  4. Remove from the oven and tip into a large saucepan or pot
  5. Pour in enough boiling water to cover the vegetables
  6. Crumble in the stock cube and add salt and pepper
  7. Mix well and bring to the boil
  8. Reduce to a simmer and leave to cook for 30 minutes
  9. Remove from the heat and cool slightly
  10. Blend until smooth
  11. Stir in cream to taste and reheat to serve
Recipe Notes

I use a stick blender to blend in the cooking pot

Yum

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