Pumpkin and Sweet Potato Soup

    1 hour 25 minutes

    Butternut pumpkin and sweet potatoes blended with ginger and garlic make this creamy soup. Chicken or vegetable stock may be substituted for the water and use any pumpkin you wish.

    90 people made this

    Serves: 8 

    • 1kg butternut pumpkin - peeled, seeded, and cut into large chunks
    • 4 sweet potatoes, peeled and cut into chunks
    • 1 onion, peeled and chopped
    • 1 (4cm) piece fresh ginger, peeled and finely chopped
    • 3 cloves garlic, peeled and chopped
    • 1 1/2 litres water, to cover the vegetables
    • 1 cup plain yoghurt, or as desired
    • pinch salt and ground black pepper to taste

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
    2. Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yoghurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

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    Reviews in English (45)


    Delicious!!! First, I sauteed a peeled, chopped Fuji apple and 1 stalk chopped green onion in 1 TB butter for 10 minutes. Then, I added a 1.4 lb butternut squash and 1/2 a chopped large sweet potato, an inch of chopped, peeled ginger, and 1 and 1/2 cloves chopped garlic and filled the pot up mostly with water to cover the vegetables (maybe about a 1/2 inch higher than the veggies), and about 1/4 cup of organic chicken stock. I let this simmer for 30 minutes, and then added 1/4 tsp of cinnamon (as per other reviewers' suggestions) and a pinch of nutmeg. Then, I pureed it in the blender. It was so creamy and delicious (and sweet from the Fuji apple) that I didn't need to add cream or yogurt. I seasoned it with salt and pepper. Absolutely divine!  -  18 Feb 2008  (Review from Allrecipes USA and Canada)


    Having the benefit of all those who wrote before me, I made a few tweaks. The end result was DELICIOUS! 1. Chop: 1 peeled and cored apple (I used Granny Smith because it's all I had); 2 celery stalks; 2 peeled carrots; 1/2 medium onion; 3 inches of peeled ginger. Saute all of the above with 1 heaping Tablespoon minced garlic in 2 T butter (or oil) for about 10 minutes, or until soft. Set aside. 2. Put chunked sweet potatoes (or yams) and butternut squash in a large pan with about 2 1/4 c water and 2 1/4 c. chicken broth. (I used 2 cans of the chicken broth, and a little more than that of water--whatever it takes to cover the tops of the vegetables.) 3. Once everything comes to a boil, add the sauteed mixture from before and let simmer until everything is pretty soft. 4. I added 1 t. of cinnamon and about 1/2 t. of nutmeg, 1 1/2 teaspoon of salt, and 1 t. of pepper BEFORE blending/pureeing it. It saved me a step, and it came out great. It doesn't really need yogurt, in my opinion, but I added a dollop of light sour cream before serving, making it a little creamier.  -  30 Jan 2010  (Review from Allrecipes USA and Canada)


    I agree with the other reviews, this is real good but something was missing. I was trying to do a vegan thing so I left out the yogurt and added curry. It was great! I also added a touch on cinnamon but don’t think it is necessary after the curry. I also froze single servings and they heated up nicely.  -  04 Dec 2007  (Review from Allrecipes USA and Canada)