Roasted Pumpkin and Sweet Potato Soup

"This delicious roasted pumpkin and sweet potato soup recipe is so simple, plus it has some easy to follow tips to save you time."
-- @grabyourspork
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  • Recipe Card
Prep time 15mins
Cook time 1hr 15mins
Serves or Makes: 4

Recipe Card


  • 2 pounds butternut squash
  • 1 pound kabocha
  • 1 pound sweet potato
  • 1 medium onion
  • 1 leek
  • 3 1/4 cups chicken stock
  • 1 tablespoon honey
  • 1 tablespoon curry powder


  • Step 1

    Preheat oven to 220°C (425°F).

  • Step 2

    If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds. Peel the sweet potato, and cut into large chunks Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.

  • Step 3

    Drizzle with a little oil and sprinkle with salt. Bake for 55–60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.

  • Step 4

    While the roasted vegetables cool down, you can slice the leek into 1cm rings, and wash thoroughly.

  • Step 5

    Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.

  • Step 6

    After heating a large pot you can sauté the leek with a drizzle of olive oil.

  • Step 7

    Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.

  • Step 8

    Add 1 cup of the chicken stock at a time and blend until smooth.

  • Step 9

    Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.

  • Step 10

    Pour the mixture back into a saucepan, add remaining stock if required

  • Step 11

    Season the soup with curry powder and add honey.

  • Step 12

    Place over medium heat until soup is heated through.

  • Step 13

    Serve with a dash of cream.

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