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!
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.
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.
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.
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.
- 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
Preheat the oven to 180 degrees
Lightly grease a large baking tray, add the pumpkin and sweet potatoes and drizzle lightly with oil
Roast in the oven for 40 minutes
Remove from the oven and tip into a large saucepan or pot
Pour in enough boiling water to cover the vegetables
Crumble in the stock cube and add salt and pepper
Mix well and bring to the boil
Reduce to a simmer and leave to cook for 30 minutes
Remove from the heat and cool slightly
Blend until smooth
Stir in cream to taste and reheat to serve
I use a stick blender to blend in the cooking pot