Pumpkin and sweet potato soup recipe
User Reviews
5
Pumpkin and sweet potato soup recipe
Description
This Pumpkin and Sweet Potato Soup recipe uses pumpkin and sweet potato cubes cooked with onions and fresh ginger, seasoned with paprika, salt, pepper, and dried herbs, then simmered in vegetable stock until tender. After cooking, the mixture is blended until smooth, and single cream is added to give a creamy texture and richness. Optionally, chopped cashew nuts can be blended in for added savoriness and texture, and pumpkin seeds can be added as garnish or mixed in.
The resulting soup has a velvety texture with mild sweetness from the pumpkin and sweet potatoes combined with the aromatic warmth of ginger and paprika. The cream softens and balances the spice and vegetable flavors, creating a soothing dish.
Serve warm as a starter or light meal, possibly garnished with extra cream, nuts, or seeds. It pairs well with crusty bread or a light salad for a filling meal.
Choose a flavorful vegetable stock to deepen the taste. Vegetable stock powder can be used if fresh stock isn't available. The nuts are optional but offer an added layer of texture and flavor. Other nuts such as almonds, Brazil nuts, or hazelnuts can be substituted if preferred.
Ingredients
- 6 ounces pumpkin
- 5 ounces sweet potato
- 1 onion small
- 1 tablespoon olive oil
- 2 cups vegetable stock
- 1 teaspoon paprika powder
- ½ inch ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup single cream or whipping cream
- ½ teaspoon mixed dried herbs I use Italian mixed herbs.
- ¼ cup cashew nuts optional.
- A handful pumpkin seeds optional.
Instructions
- Peel and cut the pumpkin and sweet potatoes into cubes or chunks. Set aside.
- Peel and chop the onion, and grate the ginger.
- Heat the oil in a cooking pan and fry the chopped onion and ginger until they are softened, and look translucent.
- Add in the black pepper, salt, and paprika powder. Stir well and continue frying for about a minute until the spices release an aroma.
- Add the pumpkin and sweet potatoes to the onion mixture. Stir until all everything is coated with spices. Let it cook for about 2-3 minutes. You can put the lid on if you like.
- Pour the vegetable stock into the pan, and add the mixed herbs. Stir again, then put the lid on to cook until the vegetables are soft.
- Once the vegetables are softened, you can turn the heat off and allow the soup to cool down a little bit before blending the soup. You can use an immersion blender, or a handheld blender to blend the soup until you get a smooth texture. Here, you can add half of the chopped cashew nuts if you like.
- In the meantime, roast the pumpkin seeds and cashew nuts in a pan until they are light brown. Roughly chop them and set them aside.
- Ladle the savory soup into bowls, drizzle the soup with single cream, coconut milk, or coconut cream, and sprinkle the roasted pumpkin seeds and nuts.
- I often sprinkle some dried red chili flakes too.
Notes
- Select a high-quality vegetable broth to enhance the soup's flavor.
- If using vegetable stock powder, follow package instructions to prepare the equivalent liquid amount.
- Adding cashew nuts is optional but adds texture and savory depth; consider almonds, Brazil nuts, or hazelnuts as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2portions
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 400milliliters | |
| Calories | 361kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 33mg | 11% |
| Sodium | 1286mg | 54% |
| Potassium | 784mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 18602IU | 372% |
| Vitamin C | 14mg | 16% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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