Free Shipping from 149,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 149,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Pumpkin Soup with Sweet Potato

Pumpkin Soup with Sweet Potato

Autumn Vegetarian Vegan Soup Comfort food Quick Family

Pumpkin and sweet potato are a golden duo. Together they give a soup that is naturally sweet, rich and creamy, without needing many tricks. A good soup pot with enough capacity really makes the difference, because you’ll want to make this recipe in one large batch so you can enjoy it the next day too. Finish with a drizzle of coconut milk and some roasted pumpkin seeds for that little extra.

Recipe

Pumpkin Soup with Sweet Potato

This pumpkin soup with sweet potato is exactly what you need on a chilly day. Creamy, nourishing and ready in under 45 minutes.

Course	Appetizer
Kitchen	International
Servings	4 servings

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Soup pot (minimum 5 liters)
Immersion blender
Cutting board
Sharp knife
Wooden spoon
Soup bowls

Ingredients

800 g pumpkin (e.g. butternut squash), peeled and in pieces
400 g sweet potato, peeled and in pieces
1 large onion, chopped
3 cloves garlic, finely chopped
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
1 liter vegetable broth
200 ml coconut milk, plus extra to serve
2 tbsp olive oil
Salt and pepper to taste
Splash of lime juice (optional)
Handful of roasted pumpkin seeds, to garnish
Fresh coriander, to garnish

How to make pumpkin soup with sweet potato?

Peel the pumpkin and sweet potatoes and cut them into large pieces about 3 cm. Peel and finely chop the onion and garlic.
Heat a splash of olive oil in the soup pot over medium heat. Sauté the onion for about 3 minutes until soft and translucent. Add the garlic and cook for another minute.
Add the cumin, ground coriander and smoked paprika. Stir well and allow the spices to cook for 1 minute so they release their aroma.
Add the pumpkin and sweet potato to the pan. Pour in the vegetable broth so everything is just covered. Bring to a boil, reduce the heat and simmer gently for 20 to 25 minutes until the vegetables are tender and soft.
Blend the soup with an immersion blender until smooth and creamy. Stir in the coconut milk and season with salt, pepper and optionally a squeeze of lime juice.
Ladle the soup into deep bowls. Garnish with roasted pumpkin seeds, a thin drizzle of coconut milk and fresh coriander. Serve immediately with crusty bread.

Cooking mode Prevents your screen from going to sleep

This soup tastes even better the next day. Store it covered in the fridge and gently reheat it in the pan. Making a larger batch? Freeze the leftovers for a weeknight when you don't feel like cooking. That's smart forward planning.

A pan with a sturdy base distributes heat evenly, so your vegetables won't burn before the flavors have developed. Choose a roomy pan with a lid, and you'll cook these kinds of dishes without stress and with the best results.

Related products

Sola Cooking pot with lid Juvia - ø 24 cm / 5.5 liters - suitable for all heat sources

Out of stock

4.8 (4)

€82,99

Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources

In stock

€125,-

Sola Soup Pot - Induction Suitable - suitable for all heat sources

In stock

5.0 (2)

€54,99

Related categories

Soup pan

Soup bowls

Soup spoon

Related recipes

Creamy tomato and bell pepper soup

A warm, creamy tomato and bell pepper soup that's easy to make and even easier to enjoy. Great for the whole family, including outdoors.

View post

Thom Kha Kai

Thom Kha Kai is a classic Thai coconut soup packed with warm flavors: silky coconut milk, fragrant galangal, lemongrass and juicy chicken. A bowl of comfort you can have on the table in no time.

View post

Chinese tomato soup

This Chinese tomato soup is light, flavorful and exactly the comfort you sometimes need. With egg, tomatoes and a touch of sesame oil, you can have something special on the table within twenty minutes.

View post

Vegan mustard soup

This recipe is quick and easy. With this delicious soup your dinner is complete! Try something different and make this mustard soup!

View post

5-Ingredient Margherita

With five simple ingredients you bake an authentic Margherita with a crispy base and juicy tomato sauce. Less is more, and this recipe proves it.

View post

Endive stamppot with crispy bacon

Creamy endive stamppot with crispy bacon: this is stamppot as it should be. Hearty, flavorful and just right for a weeknight.

View post

Bami goreng with vegetables and egg

Flavorful bami goreng with crunchy vegetables, egg and a good splash of ketjap. Ready quickly, tasty for everyone at the table.

View post

BBQ Pizza Base Recipe

With this base recipe, you'll fire up the most authentic pizza you've ever tasted — outdoors. A perfectly crispy base, rich tomato sauce and melted mozzarella, all prepared on the barbecue.

View post