Pumpkin soup has got to be up there with some of the tastiest foods ever (and something Brooke would eat every day if she could). When winter rolls around, the cravings for soup inadvertently comes with it (not that winter is overly cold in Perth). With the barometer dropping to a freezing (16 degrees Celsius) in Perth, we braved the chilling conditions to visit a local farmers market to collect the necessary ingredients for Brooke’s roasted pumpkin and sweet potato soup recipe.
This delicious recipe is so simple, plus it has some easy steps that save you some time and add loads of flavour.
This flavour-packed soup is adapted from a Donna Hay recipe and it is roasting the pumpkin and sweet potato first that I think makes this recipe so good.
A tip when you are roasting your vegetables. You will know the pumpkin and sweet potato is done when the pumpkin has caramelised and is soft enough to scoop away from the skin. If you think your sweet potato has cooked faster then your pumpkin, don’t stress. Just remove from the pan and keep to the side while the pumpkin remains cooking.
If you wish to season the soup, following Brooke’s family recipe, she likes to season with Clive of India curry powder. Other alternatives are nutmeg or cumin, or simply leave just how it is! This roasted pumpkin and sweet potato soup recipe is a must for winter lunches or dinners.
Roasted pumpkin and sweet potato soup – Recipe Instructions
- 1Kg butternut pumpkin (left in half)
- 500g kabocha pumpkin (Japanese pumpkin)
- 500g sweet potato
- 1 onion
- 1 leek
- olive oil, for drizzling
- sea salt
- 3 ½ cups (875ml) chicken stock
- 1 tablespoon honey
- 1 tablespoon curry powder
- cream to serve
- Preheat oven to 220°C (425°F).
- If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
- Peel the sweet potato, and cut into large chunks
- Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
- Drizzle with a little oil and sprinkle with salt.
- Bake for 55–60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
- While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
- Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
- After heating a large pot you can sauté the leek with a drizzle of olive oil.
- Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
- Add 1 cup of the chicken stock at a time and blend until smooth.
- Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
- Pour the mixture back into a saucepan, add remaining stock if required
- Season the soup with curry powder and add honey.
- Place over medium heat until soup is heated through.
- Serve with a dash of cream.