Pumpkin and Sweet Potato Soup

Halloween has been and gone but I am still loving Pumpkins. Freshly picked from a field -see my post about pumpkin picking here– just last week, the one I didn't cut a face out of features below:


  • 1 Medium Pumpkin
  • 2 Sweet potatoes
  • 1/2 tbsp coriander seeds
  • 1 tbsp dried cumin
  • 1 tbsp dried oregano
  • 1/2 – 1 tbsp chilli powder (depending on your preference)
  • Salt and pepper to taste
  • 2tbsp melted coconut oil + extra for onion
  • 1 small white onion
  • 1 litre vegetable stock


  1. Preheat the oven to 180ºc
  2. Cut the pumpkin in half, then each half in to 4, cut into 2cm wide slices (ish). Peel the sweet potato and then slice each one into 8 wedges.
  3. In a small bowl or mortar, crush the coriander seeds and then add all the other spices. Add both tablespoons of coconut oil to make a runny paste.
  4. In two trays, add the chopped veg and then pore on the spice paste, using your hands rubbing it in as much as possible. Place in the oven to roast for at least 35 minutes until tender, stirring half way through.
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  6. Meanwhile, boil the kettle to make one litre of vegetable stock and dice the onion.
  7. In a large pan add a little oil and then the onion on a low heat.
  8. Once the onion is slightly browned add the stock followed by the roasted vegetables. You don't need to take the skin off because it becomes very soft.
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  10. Let this boil for 10-15 minutes, puree using a hand blender. Heat this until you reach your desired consistency, season with salt and pepper.
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  12. Serve with whatever you like, I love a little crumbled cheese and fresh basil with a bit of toast on the side. Enjoy!





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