Everyone loves pumpkin soup, right?! I use roasted vegetables in this recipe because I love the rustic flavour. This is a great winter warmer, enjoy!

Ingredients (makes 5 servings)

700-800g organic butternut pumpkin (or squash if you’re from North America)
500g organic sweet potato
2 organic onions
1 tbs organic extra virgin olive oil
1 litre organic chicken broth (see chicken broth recipe)
1 tbs organic cumin seeds
Salt (unrefined sea salt or himalayan)
Fresh organic coriander

1) Preheat oven to 176ºC. Peel potato and pumpkin and dice into 2-3cm cubes. Chop onions
2) Line baking tray with baking paper. Spread pumpkin, potato and onions onto the tray. Drizzle with extra virgin olive oil and scatter cumin seeds. Bake for 45 minutes or until golden brown, turn once.
3) Bring the broth to a boil. Once boiled lower heat and add potatoes, pumpkin and onions. Use a stick blender to puree into a soup.
4) Season with salt and pepper and garnish with fresh coriander.

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6 Responses

  1. SteveH says:

    This looks like a great recipe. I sometimes make a squash and sweet potato soup just about the same way except I will put a whole bunch of garlic in it. Garlic and sweet potato really go well together.

  2. Amy says:

    I am going to try this! i was given a pumpkin from a friend’s farm the other day too, it was a jap pumpkin. Do you know if that will change the flavour of the soup?

  3. Debbie says:

    Not sure of these kind of measurements….how many squash and yams?

    • AJ says:

      You would have to cut up the yams and weigh out 500g, and cut up the squash and weigh it as well. As yams and squash can vary enormously in size, i cant tell you exactly how many!

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