Pumpkin, Leek and Sweet Potato Soup recipe

Pumpkin, Leek and Sweet Potato Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Sweet potato soup

This is the perfect pureed soup for the cold winter months. It's not only delicious, but it's also quick and easy to make. Serve with a dollop of soured cream and crusty bread, if desired.

70 people made this

IngredientsServes: 8

  • 3 tablespoons olive oil
  • 2 leeks, chopped
  • 1 small white onion, chopped
  • 1 stick celery, chopped
  • 1 small carrot, chopped
  • 2 sweet potatoes, peeled and diced
  • 1 medium sugar pumpkin, seeded and cubed
  • 2 tablespoons chopped garlic
  • 1 litre chicken stock
  • 250ml whipping cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh sage
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • salt to taste
  • ground black pepper to taste

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin and garlic; saute until they start to brown.
  2. Add bay leaf, stock and cream; bring to the boil. Reduce to a simmer and cook until all vegetables are tender.
  3. Add sage, cloves, nutmeg, cinnamon and salt and pepper to taste. Remove bay leaf and puree. Serve hot.


Sugar pumpkins look like the smaller versions of the larger Halloween pumpkins. They are smaller, sweeter and have more flavour than their larger counterparts. If unavailable, use butternut squash instead.

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Reviews & ratingsAverage global rating:(69)

Reviews in English (56)


I'm a lazy cook I subbed a large can of pumpkin for the sugar pumpkin and a can of vacuum-packed sweet potatoes for the fresh variety. I used a tsp of pumpkin pie spice for the spices and used 1/2 c of evaporated milk for the cream. Although I'm sure fresh is better, this soup turned out very tasty!! And for 140 calories and 6 grams of fat per serving, was quite healthy too. Will definitely make again.-06 Jun 2005

by CHG5678

I thought this soup was very good. However, next time I am going to omit the whipping cream. When I put it in my blender to puree it, the cream "whipped" so my soup was more like a mousse. I don't think it even needs cream. I think it would be fine on its own.-23 Sep 2007


My family loved this recipe, and my 12-yr-old son said it was a "keeper". My other two kids, both rather finicky eaters, gobbled this right up and asked for more. We used this as a main dish, and therefore DOUBLED the recipe to serve 7 people, which only gave us about 2 leftover servings. Considering the amount of time it took to prep, I'm glad we did that -- I wouldn't have wanted to prep this twice in one day! Some tips: we sliced up the pumpkin and cut out the seeds, then boiled it in water for about 15 minutes to soften it up, making it much easier to pare the skin from the flesh. Because we doubled the recipe, we had to saute the veggies in batches before throwing them all together with the remaining ingredients in our large stockpot. Kid-friendly: 4 stars (if your kids don't like pumpkin or sweet potato to start with, they probably won't like this.) Easiness: 5 stars (it IS easy to make), but quickness, 2 stars -- takes long time to prep! Overall, 5 stars -- it tasted WONDERFUL, and the rave reviews from my parents, husband, and kids made it all worthwhile.-25 Oct 2001

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Pumpkin, Sweet Potato and Coconut Milk Soup is light and delicious. Perfect for cold autumn evening or chilly spring afternoon. It’s easy to make and healthy, also vegan and gluten-free. Delicious lunch or dinner.

This recipe first appeared on April 1, 2009 and is now updated.

This post contains amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission.

I have made this Pumpkin, Sweet Potato and Coconut Milk Soup many times in the last many years. It’s easy, delicious, sweet, cozy, and comforting.

I don’t always follow the precise measuring of the ingredients. Sometimes I use more sweet potato or more pumpkin. More often than not I don’t use leeks because I simply forget to buy them.

This Pumpkin Soup is really smooth and creamy even though it doesn’t actually have any cream in it. There’s coconut milk added to the soup to make it extra luscious, so it is also not only vegetarian but also vegan.

I like adding chili powder or cayenne pepper to the soup to counteract the sweetness of the pumpkin and sweet potato. It’s a perfect soup for a cool fall evening! And if you love pumpkin soups then you need to try Curried Pumpkin Soup from Garlic and Zest.

This roasted pumpkin and sweet potato soup is the perfect fall starter

Pumpkin soup is maybe the perfect fall recipe, isn't it? What could be more comforting and more seasonal than this favorite squash, blended and pureed? Well, a roasted pumpkin soup that also has another fall favorite: sweet potato. In this recipe, pumpkin and sweet potatoes contrast well against a bright pecan pomegranate salsa. Served as an appetizer or side, this soup is a great way to elevate your Thanksgiving menu.

A palette of beautiful fall colors, this dish is the easiest way to turn dinner at home into a restuarant experience. The light and comforting soup is just one of many pumpkin recipes that go beyond the traditional pie.

After roasting the pumpkin and sweet potatoes, blend the combination on high with chicken stock, and Parmesan cheese until it's smooth. Top the soup with the homemade pecan pomegranate salsa before serving.

Whether you serve the dish for Thanksgiving or as a simple weeknight dinner, this recipe is one of the best soups you can make for a fall meal at home.

For the roasted pumpkin and sweet potato soup:

1 pound sugar pumpkin, seeds removed and quartered
3 large sweet potatoes, peeled and cut into 1-inch cubes
6 tablespoons olive oil, divided
1 heaping cup chopped leeks
3 cloves garlic, chopped
2 large carrots, grated
2 teaspoons chopped thyme
1 1/2 tablespoon chopped rosemary
3 1/2 cups chicken stock
1/4 cup grated Parmesan cheese
Kosher salt and pepper, to taste

For the pecan pomegranate salsa:

1/3 cup toasted pecan pieces
1/4 cup pumpkin seeds
1/3 cup pomegranate arils
1/2 small shallot, minced
1 tablespoon olive oil or pecan oil
1/2 teaspoon maple syrup
Pinch salt and pepper

For the roasted pumpkin and sweet potato soup:

Preheat oven to 400 degrees F.

Place pumpkin quarters on a baking sheet.

Drizzle with 2 tablespoons olive oil and sprinkle with a generous pinch of salt and pepper.

Place the sweet potato chunks on a separate baking sheet.

Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper.

Bake for 35 to 40 minutes, or until the pumpkin and sweet potatoes are fork tender. Remove and set aside.

Once the pumpkin is cool enough to handle, remove the fleshy center, discarding the outer peel.

While the pumpkin and sweet potatoes roast, heat remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Add leek and grated carrots.

Sprinkle with a generous pinch of salt and pepper.

Cook, stirring often, until tender, about 4 minutes.

Add garlic, rosemary, and thyme.

Cook, stirring often, for 2 minutes.

Add sweet potatoes, pumpkin, chicken stock, and Parmesan cheese.

Blend on high until smooth.

Season with salt and pepper to taste.

Transfer the soup back to the pot.

Cook on medium-low heat until warmed through, about 10 minutes.

Serve topped with pecan pomegranate salsa.

For the pecan pomegranate salsa:

To make the pecan pomegranate salsa, add all ingredients to a small bowl toss to combine.

History of Soup

Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers, such as clay pots. To boil the water hot rocks were used.

The word soup comes from French soupe (broth), which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.

The word restaurant (meaning “restoring”) was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as a cure to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for eating establishments.

In America, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith’s The Compleat Housewife or Accomplished Gentlewoman’s Companion, and it included several recipes for soups and bisques.

English cooking dominated early colonial cooking but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Massachusetts called The Restorator, and became known as the “Prince of Soups”.

In a Dutch Oven start preparing Pumpkin and Sweet Potato Soup with butter and sliced onions.

Pumpkin, sweet potato & leek soup

Wakey, wakey, eggs and bakey! I woke up early this past Saturday morn and decided to make a trip to the Evergreen Brickworks outdoor farmer’s market. Did a little texteroo with one of my friends (who actually picks up the phone and calls people anymore? I know I should more…) and arranged to meet up at her place and drive over together. So, we did just that. With reusable bags in hand and cash in our pockets, we were good-to-go!

When we pulled in, the market was already in full swing. We were fortunate enough to squeeze into a parking spot that someone was just pulling out of. Fantastic timing. Next, we made our way into one of the buildings that just opened up a new cafe, to get the much needed americano. It was delish. While warming our fingertips…fall was definitely in the air, we strolled around taking our time to check out all the vendors. Now, when I say, taking our time…I really mean it. While chatting it up with people, looking at different products and enjoying the company of one another…we fully and completely lost track of time. I love that feeling. Yes! Three hours went by in a flash.

If you know me…I have a very difficult time focusing on one thing at a time. I am a total distracto at the best of times. There was a lot going on…so in the end, I think we did about 800 laps of the market, just to make sure we didn’t miss a thing. Nearing the close of our visit, we stopped by an apple orchard stand that was selling apples (of course!) and hot apple cider with cinnamon! Yep…that’s it…that’s all…just those two ingredients. I am usually not the biggest fan of cider, but to say that it was unreal is an understatement. Definitely a little somethin’ to write home about. Oh…and I bought some of their MacIntosh apples. Small, some weirdly shaped and NOT shiny! Yes folks…that’s what apples are supposed to look like!

Anyhoo, after realizing the time, we decided that we better make a push for home. We were both super proud of our wicked hauls and 100% pleased with all the yummy goodies that we just reeled in. I left feeling so warm and fuzzy inside (kinda corny I know), but good food excites me! What I love even more, is knowing where my food is coming from and also supporting local farmers. If you live in the Toronto area or will be visiting soon…seriously check out the Evergreen Brickworks on Saturdays. You will be glad you did!

With the cool breeze blowing through my hair on this venture and the inaugural sportin’ of the fall jacket, I was inspired and decided to wrap my arms around what is ever so closely upon us…FALL/AUTUMN…whatever you may call it. This recipe screams warmth, comfort and coziness all in a bowl! I am a huge soup fan any day of the week, but this one’s flavours are especially delightful this time of year. P.S – Not gonna lie…I love fall sweaters. Don’t fight it…embrace it! Get some stuff and make some soup.

How to make it?

  • After cleaning and cubing the squash, continue by gently cooking chopped onions in coconut oil or olive oil.
  • Add the spices and the garlic, stir for about half a minute, add pumpkin and sweet potatoes.
  • Stir to coat for a couple of minutes, add vegetable stock, and milk. Bring to a boil and cook, covered, for about 15 minutes or until the squash is tender.
  • Blend the soup and adjust the taste with salt and lemon juice.
  • Garnish with fresh chopped parsley. Coriander can be used instead.
  • I also saved 1 or 2 tablespoons of coconut milk to garnish the soup. That is more for the eye, it is really not necessary, but you can do it if serving the soup to guests. Heavy cream can be used instead, but that is not vegan.

Vegan Pumpkin and Sweet Potato Soup

Like pumpkin soup? Like sweet potato soup? Then why not combine the two with this super simple soy-free vegan pumpkin and sweet potato soup recipe? Pumpkin and sweet potatoes are simmered on the stovetop with white wine and fresh thyme in this simple yet delicious and nourishing recipe. As veggies that are in season typically at the same time, the flavors from pumpkin and sweet potatoes naturally complement each other.

Smaller pumpkins work really well here you'll often see them at farmers markets or grocery stores labeled as pie pumpkins or sugar pumpkins. The ones buy for carving are a bit flavorless in comparison and often simply called field pumpkins in comparison—save those for roasting the seeds and using the seeds in other ways. However, if you don't have a pumpkin, you can always substitute butternut squash instead, which is an equally good winter squash option.

This pumpkin and sweet potato soup is the perfect fall or autumn soup recipe for your vegetarian or vegan meal. You can serve it as is with a green salad for a light lunch or dinner.

Sweet Potato, Carrot, Leek and Pumpkin Soup

With the morning hovering below zero in Young it has been hard to drag myself out of bed of a morning and when I manage to I am normally greeted by my over enthusiastic dog, coffee and peanut butter toast. While going through the usual morning procrastination about get out of my dressing gown, brushing my hair and plying my face with make-up the other morning. I decided it was simply imperative that I make a soup to greet me when I came home for lunch and, boy am I glad I did.

Arriving home, the smell of delicious soup filled the air. I hurried over to my slow cooker, lifted the lid and knew I was in some kind of soup heaven. So, in summary I suggest that you make this soup for lunch or dinner. You can have everything in the slow cooker and ready to go in under five minutes – yes, I know, it’s crazy quick to prepare. And, if you leave it long enough everything will have collapsed so much that you don’t even need to blend it.

  • 1 sweet potato or yam for our friends from the U S of A
  • 2 large carrots
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 leek, white part only
  • 1 cup of dried yellow split peas, rinsed
  • 1/2 a butternut pumpkin – I use butternuts as I find them to have a creamier more subtle flavour but feel free to use whichever variety you have on hand.
  • 2L chicken or vegetable stock – if you use the vegetable you’ll have a lovely vegan soup
  • 2 sprigs of rosemary
  • 2 tsp of mixed dried italian herbs
  • 2 tsp of dried ground oregano
  • 2 bay leaves
  • Salt and pepper to taste
  1. Peel the pumpkin and sweet potato.
  2. Cut all vegetables and split peas into chunks and place in slow cooker.
  3. Add all spices and stock.
  4. Place slow cooker on HIGH if you would like the soup ready in around 3-4 hours or on LOW if you would like it ready in 5-6 hours or more.
  5. Cover and let cook!
  6. Uncover – remove rosemary stalks and bay leaves. Taste and add any additional seasoning needed.
  7. If you would like the soup to be free of chunks use a stick blender or blender to blend until smooth in batches.
  8. Serve in a bowl as is or with sour cream.

Tip: if you’d like to give this soup a twist add in a tin of Coconut Milk at the end, stir through and top with coriander leaves.

Top tips

  • Roasting the pumpkin and sweet potatoes gives them a fantastic flavor. As an alternative, you can cook them in the air fryer with this air fryer butternut squash recipe.
  • If your vegetable stock contains salt, you might not need to add any additional salt to the soup.
  • Butternut squash and sweet potato soup is quite thick. If you want it slightly thinner, you can add extra vegetable stock to taste after blending the vegetables.

Pumpkin and Sweet Potato Soup

My friend, Tina grew heaps of gorgeous pumpkins at her backyard and had a great harvest this year. Her husband just threw and sprinkled the pumpkin seeds that were removed from a pumpkin bought from supermarket. It took them by surprise that the plant grew rapidly and spread everywhere in their garden. Best of all, they didn’t put any effort or time to fertilize them. The fully-grown pumpkins were meaty, with golden orange, sweet flesh. Tina asked me to do her a favour to take one away as they were not able to eat all the them by themselves. How could anyone not accept this lovely favour?

I have made the traditional Pumpkin Soup many times before. This time I tried to add something new for my family. I just cut one-fifth of the pumpkin and popped it in a saucepan with a golden sweet potato, then cooked and enjoyed a very creamy, tasty soup, along with a few pieces of baked Baguette. My friends always said, “The most wonderful meals are always made from those produces grown fresh from our gardens.”

Pumpkin and Sweet Potato Soup (Printable recipe)

  • 500 gm pumpkin, peeled, deseeded and diced
  • 500 gm red sweet potatoes, peeled and diced
  • 1 onion, diced
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • 40 gm butter
  • 1 Tbsp vegetable oil
  • 4 1/2 cup chicken stock
  • salt, to taste
  • black pepper, to taste

  1. Heat vegetable oil and butter in a deep saucepan over medium heat. Add ginger and garlic, cook until aromatic. Add onion and saute until soft and translucent. Toss in the pumpkin and the sweet potato. Stir and combine very well. Cook for 3 to 5 minutes. Pour in chicken stock and bring it to a boil, covered. Reduce heat and simmer until all ingredients are soft.
  2. Turn off the heat. Let cool for a while. Use a blender to process all ingredients into a thick soup. Return to heat and warm it up again. Season with salt and pepper. To serve, add cream or milk if desired, with any bread to preference.
    from MasterChef from Kitchen Wench from ReadyMade

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