Pumpkin and Sweet Potato Soup

This delicious duo of pumpkin and sweet potato makes the perfect seasonal soup. Both vegetables are roasted to enhance their natural sweetness then combined with onions, garlic, vegetable stock, coconut milk along with heart warming herbs and spices before being pureed into the tastiest soup ever.

Course Soup

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 329kcal

Author Charla

Ingredients

1 lb of pumpkin cut into large chunks (500g)(3 ½ cups in total)
3 medium sized sweet potatoes
olive oil for roasting
2 tablespoon dairy free butter (28g)
1 medium onion chopped
3 whole garlic cloves
3 cups of vegetable stock (700ml) see notes for the link
½ cup coconut milk (120ml)
¼ teaspoon chilli powder or flakes (0.5g)
5 sprigs of thyme (leaves removed) used 1 teaspoon of dried thyme
½ teaspoon of nutmeg (1g)
½ teaspoon of black pepper (1g)
½ teaspoon of ground coriander (1g)
pink salt to taste

Instructions

Preheat oven at 200c/400f/gas mark 6
Place the pumpkin and sweet potato on a baking tray lined with parchment paper, coated with oil and coat the top of the vegetables too.
Roast the vegetables for roughly 30-35 minutes or until golden.
Meanwhile, melt the dairy free butter then proceed to saute the onion and garlic until soft and translucent,
Add the stock, coconut milk then season with chilli, thyme, nutmeg, black pepper and ground coriander
Add the roasted vegetables to the saucepan then use either a hand held blender (or blender) to puree the soup into a smooth consistency
add salt to taste.

Instant pot version

Preheat oven at 200c/400f/gas mark 6.
Place the pumpkin and sweet potato on a baking tray lined with parchment paper, coated with oil and coat the top of the vegetables too.
Roast the vegetables for roughly 30-35 minutes or until golden.
Switch your instant pot on and select the "saute" button for "5 minutes" and wait for it to display "hot".
Add and melt the dairy free butter then proceed to saute the onion and garlic until soft and translucent.
Add the stock, coconut milk then season with chilli, thyme, nutmeg, black pepper and ground coriander
Add the roasted pumpkin and sweet potato then press the "cancel" button.
Place the lid on and flick the knob to "sealing" then set to pressure cook on high and adjust +/- 5 minutes.
Once the cooking time is over do a quick release (flick the knob to venting).
Grab your immersion stick or use a blender to puree your soup.
Do a taste test and adjust for additional black pepper and pink salt (if required).

Notes

Don't forget to use my Homemade Vegetable Stock recipe.

You can use any type of squash to make this recipe. Pumpkin is seasonal so if you wish to make this soup any time of the year then use butternut squash instead.

While the vegetables are being roasted focus on sauteing the onion and garlic, then add the stock, seasoning and coconut milk to save sometime.

This soup can keep for up to 4 days refrigerated

Freeze any leftover soup in an airtight container for up to 3 months. When ready to eat simply thaw out overnight in the refrigerator then heat up.

Make sure to roast the vegetables. This is so crucial if you want the vegetables to impart a deep flavour along with their natural occurring sugars .

You can make this recipe using an instant pot or stove top, you will need a immersion stick or high speed blender to puree the soup.

Don't skip the coconut milk, this yields a nice creamy texture, if you don't have coconut milk use vegan yoghurt instead.

Nutrition