Sweet Potato and Pumpkin Soup

By Angela Nason 

A warm and comforting favourite

This sweet potato and pumpkin soup is smooth, creamy, and full of flavour. It’s simple to make and perfect for lunch or dinner on a cooler day. Serve it topped with parmesan cheese and fresh spring onions for an extra pop of flavour.

Serves

4–6

Ingredients

• 1 medium sweet potato, peeled and chopped

• 1/4 pumpkin, peeled and chopped

• 1 onion, diced

• 2 cloves garlic, chopped

• 2 tablespoons olive oil or butter

• 4 cups stock

• 2 tablespoons cream

• Salt and pepper, to taste

• 1/4 cup grated parmesan cheese

• 2 spring onions, finely sliced

Method

1. Heat the olive oil or butter in a large pot over medium heat.

2. Add the onion and garlic and cook until softened and fragrant.

3. Add the sweet potato and pumpkin.

4. Pour in the stock and bring to the boil.

5. Reduce the heat and simmer for 20–30 minutes, or until the vegetables are soft.

6. Use a stick blender or blender to blend until smooth.

7. Stir through the cream.

8. Season with salt and pepper to taste.

9. Ladle into bowls and top with grated parmesan cheese and sliced spring onions.

Serving Idea

Serve warm with crusty bread or enjoy on its own as a light meal.

Why You’ll Love It

• Easy to make

• Smooth and creamy

• Great for lunch or dinner

• A beautiful way to use sweet potato and pumpkin