Sweet Potato and Pumpkin Soup

If cold weather calls for one dish, soup has got to be it. For me, there are few ways better to pack in lots of goodness in one comforting bowl, and it’s such a good way to sweep the kitchen of spare veggies (when I was a super-fussy kid, I would eat lots of soup as a “safe” way to try new vegetables without offending my overly sensitive pallet!). Whilst carrot and coriander soup will forever remind me of family bonfire nights, I can see my sweet potato and pumpkin soup becoming a new favourite. The ingredients are roasted to bring out their sweet flavour, then gently spiced and combined with a splash of coconut milk for a hint of creaminess. And that’s it! I usually chuck in lots of herbs and chilli into soup but I think here, less is definitely more. If you’d like to make your own vegetable stock, it is so easy, and can be made whilst your soup vegetables cook. 


Sweet Potato and Pumpkin Soup
Prep time
Cook time
Total time
  • 1 small eating pumpkin or squash
  • 1 medium sweet potato
  • 1 onion
  • 1 clove garlic
  • 500ml stock
  • 100ml canned coconut milk or cream
  • 1 tsp turmeric
  • ½ tsp cinnamon
  1. Preheat the oven to 180'c
  2. Peel and chop the pumpkin and sweet potato into large chunks. Peel and quarter the onion and lightly crush the garlic with the flat of a knife.
  3. Add all the ingredients to a baking tray, and either mix with the oil, or periodically add a tablespoon or two of water throughout the cooking process if you are oil free.
  4. Cook until the pumpkin and sweet potato are soft all the way through, and the onion translucent, about 40 minutes.
  5. Blend the vegetables, spices, stock and coconut milk together.
  6. Bring back to the boil, and adjust the seasoning to taste.