Sweet potato and pumpkin soup

The weather in Perth is definitely becoming cooler and the days are becoming shorter. While I love all the gorgeous barbecues, salads and fruits of summer, there is something very appealing about the hearty food you can enjoy during the cooler months. Soups, stews, curries, roast dinners…All super appetising and a good compensation for the cool days and nights. This is my first Autumn and Winter with my blog, as I only started it in September last year when spring was already in the air. So I am very excited to be able to share some of my favourite wintery recipes with you, starting with a new sub-category of quick and easy meals – SOUP!

How great is soup?! Seriously! Soup-er cheap to make (like what I did there?), you can make it in quantities that feed the masses if you need to, it freezes well making it perfect to whip out the freezer when you are running short on time, and it is a great way to get the kids eating tonnes and tonnes of veggies without really realising it! Winning! 🙌

While some favour soup as more of an entree – I think that a bowl of hearty soup with a big wedge of crusty bread is absolutely enough for a meal! And that is often exactly what we do. I set out a big pot of soup, cut up a crusty loaf of bread – and let the fambam knock themselves out eating to their heart’s content.

I am kicking off my brand new ‘soup’ sub-category with this gorgeous sweet potato and pumpkin soup I adapted from a taste.com.au recipe. You can find the original recipe here, but I have changed the process and quantities of various ingredients to reflect our taste a bit better. It is very easy to make – kind of a throw everything in and come back in half an hour style dish – and it is absolutely delicious. I served mine with turkish bread, a drizzle of extra cream and a sprinkling of continental parsley. The whole family – including both my little ones – loved it!


1 tbsp olive oil
2 onions, chopped
2 cloves of garlic, minced
450g sweet potato, peeled and chopped*
450g pumpkin, peeled and chopped*
1/2 cup parsley, chopped, plus extra for garnish
500ml vegetable stock
1 tsp ground coriander
3 tsp ground cumin
1/2 tsp ground nutmeg
1.5 cups milk
1/4 cup pouring cream, plus extra for finishing
salt and pepper to taste
turkish bread to serve

* Weights measured when peeled and chopped (not with skin on and seeds in etc)

Prep time: 15 minutes
Cook time: 30 mins + cooling and blitzing time (approx 1 hour start to finish)
Serves: 4 people


Heat the olive oil in a large, heavy based saucepan and cook the onion and garlic until the onion is soft and the garlic is fragrant.


Add the pumpkin, sweet potato, parsley, nutmeg, cumin and ground coriander to the pot. Mix through and season with a little bit of salt and pepper.


Add the vegetable stock. Bring to the boil, then turn down to low and simmer, with the lid of the pot on, for 30 minutes.


After 30 minutes, check to make sure your vegetables are soft (they should be breaking down), then turn off and allow the contents to cool for about 30 minutes before trying to blend.

Hmmm. Looks appetising doesn’t it 😁😁😁😁


Once you have allowed the contents to cool for approximately 30 minutes, transfer to a blender, or use a stick blender to blitz smooth. If you are transferring to a blender you may need to do so in batches, depending on the size of your appliance.


Transfer back to the pot, turn on the heat and stir through the milk and the cream. Taste the soup and adjust seasoning to your taste.

And that is it!

Serve with a drizzle of cream, a sprinkle of parsley and with a side of crusty bread. ENJOY! 💜




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