Roasted Pumpkin and Sweet Potato Soup
Indulge in the cozy, heartwarming flavors of fall with this Roasted Pumpkin and Sweet Potato Soup, a creamy blend of roasted seasonal vegetables, aromatic spices, and velvety coconut milk. This recipe elevates a classic comfort dish by first roasting pumpkin and sweet potato to caramelized perfection, bringing out their natural sweetness and depth. Combined with sautéed onions, garlic, and a hint of cinnamon and nutmeg, this soup offers a perfect balance of savory and subtly spiced flavors. Ideal for chilly evenings, it's vegan-friendly, gluten-free, and incredibly satisfying. Garnished with fresh parsley, this soup not only tastes delicious but also looks stunning on the table. Whether enjoyed as a light meal or a starter, this easy-to-make recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled, seeded, and cubed)
- 400 grams sweet potato (peeled and cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 liter vegetable stock
- 250 milliliters coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Spread the cubed pumpkin and sweet potato evenly on the baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through to ensure even roasting.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Once the roasted vegetables are done, transfer them to the pot with the onions and garlic.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture to a stand blender in batches and blend until creamy.
Stir in the coconut milk, ground cinnamon, and ground nutmeg. Season with additional salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
Serve the soup warm, garnished with chopped fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4999 mg | 217% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 67.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5282 mg | 112% | |
*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.
