Roasted Pumpkin Sweet Potato Soup

If you are looking for the easiest Pumpkin and Sweet Potato Soup, this recipe will fit the bill completely. It is literally only 3 steps. Roast the veggies. Sauté the onion and boil the soup. Blend it until creamy. Seasoned with thyme it is a herby, refreshing cream soup.

Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.

We love a creamy veggie soup like this Hokkaido Pumpkin Cream Soup, or this Vegan Cream of Mushroom Soup or this Vegan Cauliflower Soup. Check out our Vegan Soups recipe gallery from more inspiration or find your inspiration among these 30 Deliciously Creamy Vegan Soups.



Of course, the stars of this creamy veggie soup is pumpkin and sweet potato, but there are other ingredients as well to make this soup really delicious. This is a savory vegan pumpkin recipe, and not a pumpkin pie filling. So there is no cinnamon or nutmeg or maple syrup. It is a herby, refreshing and comforting soup with the following ingredients:

  • Orange sweet potatoes – if you can use white or purple sweet potatoes you can expect the color to be different from the one on the picture. The taste will also be different as white ones tend to be less sweet and closer to classic potatoes, while purple ones has a strong earthy and nutty flavor.
  • Pumpkin – any pumpkin will do. What do you have? Hokkaido pumpkin, acorn squash, delicata squash, kabocha squash or butternut squash? All work great with this recipe. We chose butternut squash as I find them to be the sweetest.
  • Onion – you can use shallots or brown onion
  • Garlic cloves
  • Vegetable broth
  • Smoked paprika powder
  • Thyme
  • Cumin
  • Optional: roasted beetroot and roasted pumpkin seeds for toppings

Why don’t you need any thickeners?

We take advantage of the fact that sweet potatoes are high in fiber and 53% of the carbs is actually starch. What does it mean? It means that your soup will be thick after blending without any additional ingredients. In our Creamy Vegan Soups article, we listed 10 ways to make any soup creamy and thick. And adding potatoes is one of that.

Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.

How to make creamy pumpkin sweet potato soup?

Prepare and roast the veggies

  1. Peel and chop onion and garlic. Wash, peel, and dice sweet potato and butternut squash. Wash, peel, and dice beetroot if you chose this topping.
  2. Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped veggies in one single layer. Sprinkle it with olive oil (2 Tbsp). Toss and turn. Mix it well.
  3. Pre-heat the oven and bake them on 390-395 Fahrenheit (200 degrees Celsius) for 40-50 minutes until the veggies are soft and fork tender and the edges are slightly caramelized.

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