Simple sweet potato and pumpkin soup recipe - The Community Leader and Real Estate New and Views

Autumn means shorter days and (slightly) cooler weather by the bay. A simple pot of soup makes a perfect light lunch or entrée to a hearty dinner. Pop some soup in a thermos for lunch on the go, or a picnic by the water.
Add some crusty bread from your local bakery or weekend market with lashings of butter for maximum deliciousness!


  • 1 tbsp olive oil
  • 2 brown onions, chopped
  • 2 cloves garlic, minced
  • A pinch of freshly grated nutmeg
  • 4 cups of chicken stock
  • 500g butternut pumpkin, diced
  • 500g sweet potato, diced
  • ½ tsp of chilli flakes (optional) if you’d like some heat
  • Pumpkin seeds, chives, or parsley to garnish (optional)


  1. Heat olive oil in a large saucepan or dutch oven over a medium heat.
  2. Add onions and garlic and fry for a few minutes to soften.
  3. Add the pumpkin and sweet potato, then cover with the chicken stock.
  4. Add chilli flakes (if using) and nutmeg.
  5. Cover the saucepan with a lid and simmer on a low heat for about 30 minutes, or until the pumpkin and sweet potato are soft.
  6. Remove from heat and using a stick mixer, blend the soup until it’s smooth. Alternatively you can use a blender, but allow your soup to cool slightly before blending.
  7. Serve with a garnish of chopped chives or parsley, and a scattering of pumpkin seeds.

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