Skip to content

Roasted Pumpkin & Sweet Potato Soup

Roasted Pumpkin & Sweet Potato Soup

This roasted pumpkin and sweet potato soup recipe aims to us up all the parts of the delicious pumpkin and sweet potato – flesh, skin, seeds and all! 

Chickpeas are used to thicken the soup and create a delicious creamy texture, as well as a source of protein.

This roasted pumpkin and sweet potato soup is high in fibre and vitamin A. A perfect recipe for the cooling winter weather ahead.

The secret to a delicious soup is in the toppings – think crunchy, creamy, salty and sweet. The more the merrier!

Roasted Pumpkin & Sweet Potato Soup Recipe

Ingredients:

  • 1/4 Pumpkin (Kent or butternut)
  • 1 small sweet potato
  • 400g can of chickpeas
  • Garlic (as much as your heart desires, we used a whole head – it becomes sweeter when roasted)
  • 1 tsp turmeric powder
  • 2 cups of water or stock
  • Extra virgin olive oil
  • Salt and pepper

The toppings:

  • Roasted pumpkin seeds and skins
  • Crunchy chickpeas
  • Freshly chopped parsely
  • Crème fraiche, Greek yoghurt or coconut cream
  • Crispy sweet potato peels

Method:

  1. Preheat your oven to 200 degrees celsius fan-forced (or 180 degrees celsius conventional).
  2. Chop up your pumpkin into chunks, removing the seeds and skins. Place the chunks of pumpkin into 1 baking tray, and in a seperate tray, add the seeds and skins.
  3. Peel your sweet potato and add the peels into the tray with the pumpkin seeds and skins, coat with olive oil, salt and pepper. Chop up the peeled sweet potato into chunks and add into the pumpkin tray. Season with salt, pepper, olive oil and turmeric.
  4. Add garlic (with skin on) into the baking tray.
  5. Place tray #1 with pumpkin and sweet potato flesh into the oven. Roast for 30-40 minutes, until crispy and caramelised. In the last 10 minutes of roasting, place the tray #2 with seeds and skins into the oven. If you’re making crunchy chickpeas, drain half of the can and pat dry. Add them to the same tray with skins before putting it in the oven.
  6. Once veggies have finished roasting, remove and place into a deep pot. Squeeze out the garlic from its skin and add in the remaining half can of chickpeas. 
  7. Add 2 cups of water or stock to the pot and season generously. Bring to simmer on medium heat. Take off heat and using a hand held or benchtop blender, blitz the soup to your desired texture.
  8. Serve with crunchy chickpeas, sweet potato peels, pumpkin seeds and skins, chopped parsley and a dollop of crème fraiche. Get creative and adapt this recipe to your own taste buds!

Recipe by Charlotte @TheNuttyGritty

More recipes here

Share this post:

Facebook
Twitter
Pinterest

More Blog Posts

Eating Disorder Treatment Plan (EDP)