Sweet potato and butternut pumpkin soup

Sweet potato and butternut pumpkin soup


11 people made this

Yummy soup. Fennel and radishes add a contrasting flavour to the pumpkin, carrots and sweet potato.


Serves: 4 

  • 2 carrots, peeled, trimmed and sliced
  • 1 sweet potato, peeled and diced
  • 1 butternut pumpkin, peeled seeded and diced
  • 6 shallots, peeled and finely sliced
  • 1 fennel bulb, trimmed and chopped
  • 1 vegetable stock cube
  • 1 garlic clove, peeled and chopped.
  • 4 tbsp chopped parsley.
  • 1 small bunch of radishes, trimmed and chopped
  • 5 tbsp pumpkin seeds (or to taste...and optional)

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Bring a large pot half-filled with water to the boil. Add the squash, sweet potato, carrots, shallots, fennel and stock cube and bring to boil.
  2. Lower the heat and simmer for 10-12 minutes.
  3. Remove from heat and add garlic.
  4. Allow to cool, then strain the vegetables into a bowl to keep the stock.
  5. Blend half of this stock to the vegetables, either in a food processor of hand blender to your desired consistency. Save the rest (it'll come in useful)
  6. If using a food processor, gently reheat the soup after blending.
  7. Garnish with parsley, radishes and pumpkin seeds.

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