PUMPKIN AND SWEET POTATO SOUP

This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy soup. This butternut squash and sweet potato soup is naturally gluten-free, dairy-free and whole 30 friendly, and can easily be made vegan too. Perfect for warming the whole family through winter. I have added additional gem squashes, combinations are endless, see notes below.

2 tablespoons olive oil
500 g / 1 lbs pumpkin / squash, skin removed and cut into small chunks
2 gem squashes
1 sweet potato, peeled and cut into small chunks
2 carrots, peeled and cut into small chunks
1 brown or yellow onion, cut into small chunks
1 litre / 4 cups chicken or vegetable stock
1 teaspoon cumin
2 teaspoon thyme
Optional garnishes:
croutons
Greek yoghurt
pepitas

Set the oven to 200ºC and line a baking tray with baking / parchment paper.
Place pumpkin, sweet potato, gem squash, carrot and onion pieces on the tray.
Coat with oil and use your hands to toss around to ensure each piece is adequately covered. Sprinkle thyme across the top of the vegetables.
Bake for 30 – 40 minutes, until the vegetables are browned and soft.
Transfer roasted vegetables to a large pot, scrape the gem squashes flesh out and pour in half the stock and sprinkle in cumin.
Puree with an immersion blender until smooth.
If the soup is too thick, add more stock as needed until desired consistency is reached.
Place the pot on the stove and cook on medium heat for 5-10 minutes, stirring regularly.
Serve immediately with desired garnishes.

Notes:
Pumpkin – Use any pumpkin you prefer. Butternut pumpkin / squash is my favourite, but feel free to sub for Jap, Kent, Queensland Blue in Australia, or Sugar or Pie Pumpkin in the US, you can also use canned pumpkin.
To make vegan – Use vegetable stock.
Storing – Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months.

Recipe and photo: Ilze Garbers Jacobs