Basic Sweet Potato Pumpkin Soup Recipes

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PUMPKIN & SWEET POTATO SOUP



Pumpkin & Sweet Potato Soup image

This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.

Provided by Trudy Hobbs

Categories     Free Of...

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 kg pumpkin
450 g sweet potatoes
50 g butter
2 onions, sliced
1 (5 cm) piece ginger, peeled and chopped
2 teaspoons caraway seeds
1 2/3 liters vegetable stock
2 teaspoons clear honey
1/2 tablespoon cinnamon
200 g fresh goat cheese, cut into 6 slices
salt and pepper
1 pinch chili powder (optional)

Steps:

  • Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
  • In a large saucepan, melt the butter using a medium heat.
  • Leaving the heat setting the same, add the onions and cook for 5 minutes.
  • Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
  • Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
  • Remove from heat and puree in batches in a food processor.
  • Place in a clean suacepan, add honey and cinnamon.
  • Bring to the boil then remove from heat.
  • Add more seasoning if necessary.
  • Top with cheese then serve.
  • For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
  • Simmer for 5 minutes and then serve.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP



Roasted Pumpkin, Sweet Potato, and Carrot Soup image

Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.

Provided by SteveT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

3 cups peeled, chopped carrots
1 tablespoon olive oil
3 cups peeled, chopped sweet potatoes
½ tablespoon warmed sunflower oil, divided
3 cups peeled, chopped pumpkin
1 onion, chopped
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon harissa
4 cups vegetable broth
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
  • Bake in the preheated oven for 10 minutes.
  • Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
  • While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
  • Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
  • Sprinkle with cilantro to serve.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g

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