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Pumpkin and sweet potato soup

This hearty pumpkin and sweet potato soup is comforting and packed with flavor. With roast pumpkin and sweet potato its budget friendly and simple to make.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, lunch, Snack
Cuisine: American, Australian
Keyword: Fall soup, Roast pumpkin soup, Roast sweet potato soup, Sweet potato soup, Vegan soup, Vegetarian soup


  • 1.75 lbs (800gms) pumpkin
  • 1.75 lbs (800gms) sweet potato
  • 2 tablespoons extra virgin olive oil
  • 1 medium brown onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 4 cups (1 liter) vegetable stock
  • 1 tin (15oz/ no added salt chick peas (garbanzo beans)

Optional garnish

  • ¼ cup pumpkin (pepita) seeds
  • 2 tablespoons finely chopped parsley


  • Pre-heat the oven to 430°F (220°C/200°C Fan forced).
  • Cut the skin off the pumpkin and roughly chop it into smallish chunks. Put the pices into a bowl, drizzle with olive oil and give them a good toss to coat the chunks.
  • Put the sweet potato whole onto the edges of a large baking tray. Spread the pumpkin chunks out between the sweet potato.
  • Bake for 45 minutes or until the pumpkin in starting to caramelize around the edges and the sweet potato is soft when you stick a sharp knife into it.
  • All to cool, then carefully peel the skin off the sweet potato. It should come off quickly and easily but be careful not to burn your fingers.
  • Peel and dice the onion. Drain the tin of chickpeas. Heat up a drizzle of olive oil in a stock pot. Cook the onions in the pot until lightly caramelized. Add the nutmeg, cumin and cayenne pepper and stir for several seconds until fragrant.
  • Add the vegetable stock sweet potato, pumpkin and chickpeas. Lightly mash the soup.
  • Use an immersion blender to blitz the soup until smooth, taking extreme care not to splash yourself.
  • Cover with a lid and simmer for a further ten minutes or so, stirring frequently to prevent it from catching.

Optional garnish

  • Dry roast the pumpkin seeds in a frying pan. Finely chop the parsley and sprinkle on top. Serve with some of my air fryer garlic bread. Delicious!