Roast Pumpkin and Sweet Potato Soup

The days are growing shorter, and a crispness has settled into the air. As nights turn colder, our bodies naturally crave something warm and comforting. Enter the humble bowl of soup – a timeless remedy for chasing away the chill.

There's a reason why homemade soup is such a classic comfort food. The warmth radiating from the bowl itself is a welcome sensation on a cold night. But the magic goes beyond temperature. The act of simmering fresh ingredients creates a symphony of aromas that fills the kitchen and instantly evokes a sense of home.

Homemade soup is not just delicious, it's also economical and a great way to use up leftover vegetables. Plus, the process of creating a pot of soup is therapeutic. The gentle simmering allows time to unwind, de-stress, and anticipate the reward of a steaming bowl of goodness.

So, on those cold nights, ditch the takeaway menus and embrace the warmth of your kitchen. Gather your favorite vegetables, some fresh herbs, and a good quality broth. Not only will you be nourishing your body, but you'll also be creating a memory that warms the soul long after the last drop is gone.

Let's start with an all time favourite Pumpkin soup this recipe is a delicious and warming soup perfect for a cosy meal. Roasting the vegetables brings out their natural sweetness, and the curry powder adds a touch of warmth.


  • 500g butternut pumpkin
  • 300g sweet potato 
  • 2 tsp curry powder
  • 1/2 brown onion, chopped (or 1 tsp onion powder)
  • Approx. 500ml chicken stock (Maggie Beer chicken stock works well) - Use vegetable stock for vegetarian/vegan option
  • 1/2 cup water
  • Salt
  • Pepper
  • Garlic (to taste)
  • Extra virgin olive oil
  • Crusty bread, for serving (optional)


  1. Preheat oven to 180°C (350°F).

  2. Cut the sweet potato and pumpkin in half, leaving the skin on. Drizzle olive oil on a baking tray and place the pumpkin and sweet potato flesh-side down.

  3. Roast in the oven for 30-40 minutes, or until semi-soft.( Dependent on oven) 

  4. Flip the vegetables and roast for an additional 10-15 minutes, or until tender.

  5. Allow the vegetables to cool slightly. Once cool enough to handle, remove the skin from the pumpkin and sweet potato.

  6. Add the roasted pumpkin, sweet potato, and chopped onion (if using) to a food processor or blender. Add the chicken or vegetable stock, curry powder, salt, pepper, and garlic (to taste). Blitz until smooth.

  7. Transfer the blended soup to a saucepan and heat over medium heat. Add the half cup of water and remaining stock.

  8. Season the soup with additional salt and pepper to taste.

  9. Serve hot with your favorite crusty bread for dipping (optional).


  • Feel free to adjust the amount of curry powder to your preferred spice level.
  • If the soup is too thick, add more water or stock, a tablespoon at a time, until you reach the desired consistency.
  • To add a touch of creaminess, you can swirl in a tablespoon of heavy cream or coconut cream before serving.
  • For a vegan option, use vegetable stock and coconut cream instead of chicken stock and heavy cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Dependent on the amount of stock and vegetable stock that you use will depend on how many people it serves.


A bowl of homemade soup is more than just a meal on a chilly night. It's a sensory experience, a creative outlet, and a reminder of the simple pleasures that bring comfort and joy. So grab your favorite pot, embrace the warmth of your kitchen, and let the delicious journey of homemade soup chase away the chill.