Pumpkin & Sweet Potato Soup

There’s something pretty hard to beat about a warm bowl of homemade pumpkin soup — especially when it’s simple, nourishing and made from real ingredients.

I started making this version with sweet potato added to the pumpkin, and it’s become one I’ll definitely make again. The sweet potato gives it a beautiful natural sweetness and makes the soup extra thick and creamy without needing anything complicated.

Best of all, you can make it in the Thermie or just as easily on the stovetop.

Ingredients

• 400 g pumpkin, peeled and chopped
• 500–600 g sweet potato, peeled and chopped
• 1 onion, roughly chopped
• 2 cloves garlic, or 2 teaspoons minced garlic
• 1 tablespoon butter or extra virgin olive oil
• 750 ml chicken or vegetable stock
• 100–150 ml cream or coconut cream
• Herbamare/Salt, to taste
• Black pepper, to taste

Optional: A small pinch of nutmeg or cinnamon if you like a little extra warmth.

Thermie Method

1. Add the onion and garlic to the mixing bowl. Chop 5 sec / speed 5. Scrape down the sides.
2. Add the butter or olive oil and sauté 3 min / 120°C / speed 1.
3. Add the pumpkin and sweet potato. Chop 5 sec / speed 5 to break the vegetables down a little.
4. Add the stock and a little Herbamare and black pepper.
5. Cook 22–25 min / 100°C / speed 1, or until the vegetables are completely tender.
6. Allow the soup to cool slightly before blending. Blend gradually up to speed 8 for approximately 45–60 seconds, until beautifully smooth.
7. Add the cream or coconut cream and mix 20 sec / speed 3.
8. Taste and add a little more Herbamare if needed. If you prefer a thinner soup, simply add a little more stock and mix again.

Stovetop Method

1. Melt the butter or warm the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and gently cook for 3–4 minutes until softened.
3. Add the chopped pumpkin and sweet potato and stir for another minute or two.
4. Pour in the stock and season with a little Herbamare/Salt and black pepper.
5. Bring to a gentle boil, then reduce the heat, cover and simmer for approximately 20–25 minutes, or until the vegetables are very soft.
6. Remove from the heat and carefully blend with a stick blender until completely smooth.
7. Stir through the cream or coconut cream.
8. Taste and adjust with extra Herbamare/seasonings if needed. Add a splash more stock if you prefer a thinner consistency.

Make It Your Own

Use coconut cream for a dairy-free version, or regular cream if you want that classic rich and creamy finish.

You can also play with the pumpkin-to-sweet-potato ratio depending on what you have in the kitchen — which is exactly how this version came about!

Serve it as it is, add a little swirl of cream on top, or pair it with some crusty sourdough.

Simple. Real food. And very delish. ⭐