Spicy Pumpkin and Sweet Potato Soup

Spicy Pumpkin and Sweet Potato Soup

Simon Taylor 0

"Oven roasted pumpkins and sweet potatoes with spicy puree and chicken stock for a warming winter treat. You can peel the pumpkin but you don't need to because the skin goes very soft. Garnish with bacon bits, creme fraiche, yogurt or julienned basil leaves."

Ingredients 1 h {{adjustedServings}} servings 197 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
  3. Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
  4. Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
  5. Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
  6. Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
  7. Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.
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Reviews 25

  1. 31 Ratings


i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to the amount of spices used. therefore, 2nd time round, i only used about half the amount of potatoes, and the result was much better. think i chucked in a few extra cloves of garlic too. ;) **UPDATE**: i've since realised that the sweet potatoes i get here in the netherlands are *huge* in comparison to the size in other countries - an average sweet potato weighs 400 grams - that's probably why i found that there was too much potato in the recipe. ;)


I made this soup last night - delicious! ... used vegetable broth instead of chicken for a perfect vegetarian meal


YUMMY! I made this with a Squash instead of Pumpkin since I was given a home-grown squash by a friend. I also added coconut milk and curry spices and then garnished with coriander. It was bloody good! Whenever I make soup, I have to make a HUGE CAULDRON of it and I have several single friends who dislike cooking for one as much as I do! So I have started a 'Soup-of-the-Week' Club where I dole out portions of soup to my friends and neighbours. And they all said that this was one of the best soups I have ever made - very high praise after over a year of soup every week! Hope you enjoy it as much as we did! Sara Ottawa, ON