Pumpkin & Sweet Potato Soup

This crazy cold weather calls for some serious comfort food. And for me a nice big steaming bowl of pumpkin soup and some delicious crusty bread is the ULTIMATE comfort food.

This is a super easy recipe that doesn't take a lot of time to prepare. I manage to pull this off with not one but two toddlers screaming at me under my feet 🙂

Pumpkin & Sweet Potato Soup

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings:


  • 1kg pumpkin (can use kent, jarrah or butternut) peeled and cubed.
  • 1 small sweet potato peeled and cubed
  • 1 small potato (desiree, washed or brushed) peeled and cubed
  • 1 onion (can also substitute for a leek) roughly chopped
  • 2 cloves of garlic crushed
  • 1tsp of Nutmeg
  • 1tsp of Ground Cumin Seed
  • Extra Virgin Olive Oil
  • Salt & pepper to taste
  • 1l of Salt Reduced Vegetable Stock
  • 1/4 cream (optional)
  • Fresh chopped chives to garnish


  1. Heat the olive oil in a deep saucepan and cook the onion and garlic until soft.
  2. Add the Nutmeg and Cumin until fragrant.
  3. Add the pumpkin, potatoes and stock and gently stir.
  4. Bring to the boil then let simmer with lid on for 20 minutes or until pumpkin and potatoes are soft. Add salt and pepper to taste.
  5. Take off the heat and transfer mixture to a blender and puree in batches until smooth.
  6. Return to pot over medium heat, add cream and stir in.
  7. Divide into bowls and garnish with fresh chives.