Pumpkin and Sweet Potato Soup

Orange-fleshed pumpkin and sweet potato combine to tasty and colourful effect in Lesley Waters's simple soup, ideal for Halloween
By Lesley Waters
Pumpkin and Sweet Potato Soup
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 25 g butter
  • 1 large onion, chopped
  • 1 kg pumpkin, peeled and roughly chopped into even-sized chunks
  • 450 g sweet potatoes, oughly chopped into even-sized chunks
  • 2 tsp ground coriander, (optional)
  • 1.5 litres vegetable stock
  • freshly ground black pepper


1. In a large saucepan, heat the butter. Once melted, add the onion and cook for 5 minutes.

2. Add in the pumpkin, sweet potato and coriander, if using, mix well and fry for 1 minute.

3. Add the stock and season with freshly ground pepper.

4. Bring to the boil and simmer for approximately 15 minutes, until the vegetables are tender.

5. Transfer the soup to a food processor or blender and blend until smooth. Ladle into small soup bowls or serve in a scooped-out pumpkin shell with cheesy apple fangs (see link on the left).

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