Roasted Pumpkin Sweet Potato Soup

Name: Roasted Pumpkin Sweet Potato Soup
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6 serving
Ingredients: 1 kg (2.2 pounds) roasted pumpkin puree; extra virgin olive oil; 440 grams (15.5 ounce) sweet potato; 1 medium-sized onion; 125 ml (½ cup) fresh orange or clementine juice; 4-5 small sprigs of thyme; 3-4 sage leaves; 140 grams (5 ounces) feta cheese; ½ teaspoon smoked paprika; ½ teaspoon ground allspice; ⅓ teaspoon ground nutmeg; 375 ml (1½ cups) hot water or stock (vegetables or chicken stock)

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings
6
Calories
190 kcal
Course
Appetizer, Soup
Cuisine
Greek, International

Roasted Pumpkin Sweet Potato Soup

Iris Warren

Report

Roasted Pumpkin and Sweet Potato Soup with feta cheese. A flavorsome, sweet and savory, thick and starchy soup with herbs and spices.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 kg (2.2 pounds) roasted pumpkin puree from a roasted 3.5 kg pumpkin (see text above for instructions)
extra virgin olive oil
440 grams (15.5 ounce) sweet potato peeled + cut into cubes
1 medium-sized onion sliced
125 ml (½ cup) fresh orange or clementine juice
4-5 small sprigs of thyme
3-4 sage leaves
140 grams (5 ounces) feta cheese crumbled + a little bit extra to serve with
½ teaspoon smoked paprika
½ teaspoon ground allspice
⅓ teaspoon ground nutmeg
375 ml (1½ cups) hot water or stock (vegetables or chicken stock)

Add to Shopping List

Instructions

Heat a generous splash of olive oil in a medium-sized cooking pot.
Saute onion over moderate heat for 8-10 minutes until soft and translucent.
Add the sage leaves and thyme and cook for a minute.
Add the sweet potatoes and cook for 2-3 minutes.
Pour in the orange juice and cook until it drains almost completely.
Add the feta cheese, allspice, paprika, and nutmeg.
Pour in 1½ cups water or stock.
Simmer over low heat covered until potatoes are cooked.
Add the roasted pumpkin puree and ½ cup water. Stir well and put the lid back on.
Simmer for another 10-15 minutes over moderate heat.
Pulse the soup using an immersion blender. Taste to see if it needs any salt.
Serve with a drizzle of raw extra virgin olive oil on top, some feta, and paprika if you like.

Nutrition Information

Show Details

Serving 1serving Calories 190kcal (10%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 21mg (7%) Sodium 316mg (13%) Potassium 638mg (18%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 36524IU (730%) Vitamin C 10mg (11%) Calcium 186mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 190 kcal

% Daily Value*

Serving	1serving
Calories	190kcal	10%
Carbohydrates	31g	10%
Protein	7g	14%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Cholesterol	21mg	7%
Sodium	316mg	13%
Potassium	638mg	14%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	36524IU	730%
Vitamin C	10mg	11%
Calcium	186mg	19%
Iron	3mg	17%