Curried Pumpkin and Sweet Potato Soup
Warm, aromatic, and utterly comforting, this Curried Pumpkin and Sweet Potato Soup is the ultimate bowl of coziness for chilly days. Roasting the pumpkin and sweet potatoes enhances their natural sweetness, while a fragrant blend of curry powder, cumin, garlic, and fresh ginger creates a deep, spicy undertone that's perfectly balanced by the richness of coconut milk. This velvety soup comes together in under an hour, making it an ideal quick-and-easy weeknight dinner or a stunning starter for a fall gathering. Garnish with fresh cilantro and crunchy pumpkin seeds for a burst of color and texture that elevates each spoonful. Packed with seasonal produce and bold flavors, this gluten-free and vegan dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 800 g Pumpkin
- 400 g Sweet potatoes
- 2 tbsp Olive oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 tbsp Fresh ginger
- 1.5 tbsp Curry powder
- 1 tsp Ground cumin
- 1 L Vegetable stock
- 400 ml Coconut milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro (optional, for garnish)
- 2 tbsp Pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel and cube the pumpkin (800g) and sweet potatoes (400g) into roughly 2.5 cm pieces. Spread them on a baking tray, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
Meanwhile, finely chop the onion (1 large), mince the garlic (3 cloves), and grate the ginger (1 tbsp).
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
Add the garlic, ginger, curry powder (1.5 tbsp), and ground cumin (1 tsp) to the pot. Stir and cook for 1-2 minutes until fragrant.
Pour in the vegetable stock (1L) and bring it to a gentle simmer.
Remove the roasted pumpkin and sweet potatoes from the oven and add them to the pot. Stir to combine, and let everything simmer for 10 minutes.
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth and creamy.
Stir in the coconut milk (400ml), then season with salt (1 tsp) and black pepper (0.5 tsp). Simmer for another 2-3 minutes to heat through but do not boil.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro (optional) and a sprinkle of pumpkin seeds for added texture and flavor.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8093 mg | 352% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 93.1 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5462 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
