An easy, healthy and super delicious roasted pumpkin sweet potato soup
This pumpkin sweet potato soup is no ordinary autumn or winer soup. Packed with amazing aromatics, herbs and spices, every spoonful wraps the palate with warmth and outstanding flavor. Not to mention, it’s easy to make and healthy with loads of vitamin A and C plus high in protein and fiber.
The small baby pumpkin, usually labeled as “pumpkin pie” pumpkin worked beautifully for two reasons. First, it’s small and produces just the right amount of peeled and chopped flesh. Additionally it’s sweet. The addition of red sweet potato balanced the overall sweetness of the soup. Red sweet potatoes are less sweeter than the yellow ones and a perfect match for the sweet pumpkin.
Similar to this outrageously delicious Roasted Carrots Tomatoes Soup, the pumpkin sweet potato soup uses porcini powder which added rich flavor to the stock base. Furthermore, adding cumin for earthy flavoring and red pepper flakes to balance sweetness worked brilliantly. What’s more, the addition of maple syrup and fresh sage resulted in a splendid palate pleasing flavor going where no taste have gone before. The rich earthiness, mint, lemony, peppery taste of sage made its mark in the stock base as well as the roasted pumpkin and red sweet potato.
How to bring out maximum flavoring in this pumpkin sweet potato soup?
An important aspect to extract maximum flavors in the pumpkin soup, included roasting the vegetables before adding it to the amazing porcini flavored infused stock base. The combined roasted vegetables and stock are pureed until it reaches an amazing creamy texture. The mixture can be pureed using an immersion blender or a Vitamin Blender. If interested, the Breville Control Grip Immersion Blender is my personal favorite. It’s super easy to use and clean up is a breeze.
For a rich creamy texture, we love the soup on the thicker side of the creaminess. However, add water to make a thinner soup. Additionally, the soup is served topped with toasted pumpkin seeds, sliced scallions and drizzle extra virgin olive oil. The toasted pumpkin seeds made for an amazing nutty taste with a popcorn airy crunch. All around this is the best pumpkin soup. Give it a try and let me know your thoughts. Happy Cooking!
You may also love these soup recipes:
Chicken Vegetables Lentils Soup
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Pumpkin Sweet Potato Soup
An easy, healthy and super delicious pumpkin soup. Its so good you will be making it on REPEAT!
Ingredients
FOR THE ROASTED PUMPKIN SWEET POTATO SOUP
- 1 small pie pumpkin needed, seeded and chopped into 1/2 to 3/4 inch cubes
- 1 large red sweet potato peeled and chopped into 1/2 to 3/4 inch cubes
- 2- 3 tablespoons extra virgin olive oil or enough to coat the vegetables thoroughly
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- pinch of freshly ground black pepper
- 1/2 teaspoon kosher salt adjust for your diet
- 1 tablespoon maple syrup I like amber flavored but use your favorite.
- 1 teaspoon fresh sage finely chopped. (may sub dry sage – 1/8 to 1/4 teaspoons)
FOR THE SOUP BASE:
- 2 tablespoons extra virgin olive oil
- 1/2 large onion peeled and chopped
- 1 celery chopped or diced
- 3-4 scallions chopped
- 2 to 3 large cloves garlic peeled and chopped
- 2 inch piece fresh ginger peeled and chopped
- 2 inch piece fresh turmeric peeled and chopped
- 1 teaspoon fresh sage chopped (or sub 1/8 – 1/4 dried sage)
- 1/4 teaspoon red pepper flakes OPTIONAL
- 1/4 teaspoon ground cumin
- 1 tablespoon Porcini powder
- 6 cups cold water (can use vegetable broth)
- 1/2 teaspoon kosher salt adjust for your diet
- 5 to 6 ounces baby organic kale
- 1/8 teaspoon ground cumin
- 8 to 10 fresh basil leaves Chifonade
- a pinch or two freshly ground nutmeg
- 1 teaspoon sherry vinegar (may substitute apple cider vinegar)
FOR GARNISH, IF DESIRED:
- a few drizzle extra virgin olive oil
- 1/4 cup pumpkin seeds toasted
- 1 scallion cut diagonally
Instructions
PREHEAT OVEN 425F/218F DEGREES:
Season the pumpkin and sweet potatoes
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On a sheet pan lined with parchment paper, add the chopped pumpkin and sweet potatoes. Drizzle with the olive oil, enough to coat the vegetables thoroughly. Add all the remaining spices and herbs. Mix thoroughly.
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Roast the vegetables in the preheated oven until lightly charred and softened. 15 to 20 minutes. Set aside, if needed until ready to add to soup base.
In the meantime, make the Soup base:
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In a 4 to 5 quart stock pot or dutch oven, Heat the oil over medium flame.
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Sauté onions and celery. 2 to 3 minutes until fragrant.
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Add in scallions, garlic, ginger turmeric and sage. Mix and cook 30 to 60 seconds until fragrant.
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Add in cumin and red pepper flakes. Mix and cook 30 to 60 seconds.
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Add in porcini powder. Mix. Cook 30 to 60 seconds.
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Pour in the water. Season with salt. Stir. Bring to a boil. Reduce heat and simmer 15 minutes.
Bring it altogether
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Add the roasted vegetables to the stock base. Cook 10 minutes to allow the flavors to marry.
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Turn off stove. Use an immersion blender to puree until smooth. Alternatively , may use a vitamin blender to puree.
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Once the stock is pureed. Turn on the flame.
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Add in the kale. Mix to combine with the soup mixture. Cook until wilted and cooked through (bright green). 2 to 3 minutes.
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Add in ground cinnamon, freshly grated nutmeg, fresh basil, and sherry vinegar. Stir to combine. Taste and adjust seasoning. Turn off stove.
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Serve with a drizzle of extra virgin olive oil, sliced scallion and toasted pumpkin seeds. Enjoy!
Recipe Notes
Disclosure:Â
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional informationÂ
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Looks Good!! I have to try it.
Thanks. It’s so delish.