Monday, November 8, 2010

Roasted Sweet Potato and Pumpkin Soup

To continue with my current obsession with pumpkin, I decided to combine it with two other favorites this time of year: sweet potatoes and soup. I've made pureed sweet potato soup before so I decided to change it up a bit by using a combination of pumpkin and sweet potato. In addition, I roasted the sweet potatoes ahead of time, which adds an additional layer of flavor that can only be achieved with the high heat of roasting. As an added bonus, the soup cooks a bit quicker since the pumpkin and sweet potatoes are both cooked through ahead of time. You could always roast sweet potatoes one night as a side dish and just throw in a couple extra to save for the soup. Or cook them in the morning and then throw everything together at night for a quick and healthy dinner. Since I had a small pumpkin on hand from the farmers' market, I used fresh pumpkin, but canned would also work. Just substitute 1 can of pureed pumpkin (unsweetened) for the two cups of cooked pumpkin. The spices used in the soup combine some traditional Indian spices with the flavors associated with fall and pumpkin pie. They work together to add a warmth to the soup without being at all spicy. Serve the soup with some toasted bread and you're good to go for a great, comforting meal.

Roasted Sweet Potato and Pumpkin Soup (serves 4)
  • 2 medium sweet potatoes, peeled and diced (about 3 cups chopped)
  • 2 cups cooked pumpkin (or 1 can pureed pumpkin)
  • 1 tbsp olive oil, divided
  • 1 small onion, chopped small
  • 1 tbsp chopped fresh ginger
  • 1/2 tsp allspice
  • 1/4 tsp coriander
  • 1/8 tsp cinnamon
  • 4 cups vegetable stock
  • Salt and pepper, to taste
To roast sweet potatoes, toss chopped potatoes with 1/2 tbsp olive oil and a pinch of salt and pepper. Cook in a preheated 425˚ oven for about 30 minutes, until fork tender. Reserve in refrigerator until ready to use.

For pumpkin, slice in half and remove all seeds and pulp. Place in a baking dish, cut side down, with 1/4 inch of water. Bake in a 350˚ oven for 45-60 minutes, until fork tender. Let cool and scoop out pumpkin flesh.

Heat remaining 1/2 tbsp olive oil in a large soup pot over medium heat.
Saute chopped onion and ginger until soft and translucent, but not brown, about 8-10 minutes. Season with about 1/2 tsp salt and 1/4 tsp pepper.
Stir in allspice, coriander and cinnamon and cook for another minute.
Add cooked sweet potato and pumpkin. Pour in enough stock to cover everything, should be about 4 cups.
Bring to a boil, turn heat to medium low and simmer long enough to heat everything through and let the flavors combine, about 10-15 minutes.
Remove from heat and puree with an immersion blender, or in batches, in a food processor.
Season with a bit more salt and pepper, if necessary, depending on how salty the stock is.  
If the soup is thicker than you'd like, stir in a bit more stock or milk/ cream.

For a printable recipe click here


  1. Great recipe! I realized that I didn't have any ginger so used nutmeg instead.

  2. Sounds like a great addition! Hope you enjoyed it!