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!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

Meanwhile, finely chop the onion (1 large), mince the garlic (3 cloves), and grate the ginger (1 tbsp).

Step 4

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.

Step 5

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.

Step 6

Pour in the vegetable stock (1L) and bring it to a gentle simmer.

Step 7

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.

Step 8

Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth and creamy.

Step 9

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.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve hot, garnished with fresh cilantro (optional) and a sprinkle of pumpkin seeds for added texture and flavor.

Nutrition Facts

Serving size	(2873.5g)

Amount per serving	% Daily Value*
Calories	1538.0

Total Fat 47.5g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 8092.8mg	0%
Total Carbohydrate 258.9g	0%
Dietary Fiber 32.8g	0%
Total Sugars 93.1g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 547.7mg	0%
Iron 24.7mg	0%
Potassium 5461.5mg	0%

*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.

Source of Calories

Fat: 26.3%

Protein: 9.9%

Carbs: 63.8%