Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup


80 people made this

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.


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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