Pumpkin & Sweet Potato Soup
8+ hrs, Dairy Free, Gluten Free, Lactose Free, Soup, Vegetarian
April 20, 2019
A thick, vegetable packed bowl of goodness you'll definitely want to go back for seconds of! Slow cooked soup at it's best :)
- Prep: 45 mins
- Cook: 6 hrs
-
45 mins
6 hrs
6 hrs 45 mins
Directions
1Roast pumpkin and sweet potato in 180 degree oven for approx 30mins or until semi cooked to maximise it's flavour in the soup. This step can be skipped and they can be added raw if you prefer a faster prep
2Combine all other ingredients into slow cooker with the pumpkin and sweet potato and cook on high for 3hrs then low for 3hrs, or low for 8hrs.
3Blitz with stick mixer for lovely thick soup.
4You may also choose to blitz only half of the soup if you like to retain some chunks of vegetable through the soup instead :)
Submitted by Paulene Christie
32 Reviews
Ashlea Fava
January 13, 2020
This is my favourite winter soup, when I’ve made it I don’t roast, i just chuck it all in, I used 1.5L of stock, came out amazing!!!
Renee Tenda
September 28, 2019
Make this on a weekly basis now. Also have extra that we keep frozen!
I also add some ginger, salt, pepper, turmeric to mine. Also enjoy using vegetable stock
irene daley
July 20, 2019
Hi! I added a Hock to mine! Yummo
Paulene @ Slow Cooker Central
July 11, 2019
Sure could Tracey 🙂
Tracey
July 10, 2019
Could you add crispy bacon pieces and croutons when served
Paulene @ Slow Cooker Central
July 3, 2019
Yes just be careful that it’s ok for hot liquids. It’ll be so tender you could probably just use potato masher also – it might not be quite as smooth but it’ll be just as tasty 🙂
Kortz
July 2, 2019
Can i use a blender to mix……. I don’t have a stick blender 🙁
Paulene @ Slow Cooker Central
June 30, 2019
Sure you can leave out the white potatoes no worries 🙂
marie
June 29, 2019
can you use only sweet potatoes. Im allergic to all to all other types of potatoes.
Ange Somerville
June 2, 2019
Definitely has become a family favourite. One of my teenage sons will not touch any type of pumpkin soup, until I made this one and now he can’t get enough. Occasionally will add a dash of curry powder but mostly stick to the recipe. A brilliant soup. Would highly recommend to anyone
Tammy
June 1, 2019
Made this yesterday, for my next week’s worth of lunches for myself (my males are horrified at the thought of having a meat-free meal – haha)
I roasted the pumpkin and sweet potato first.
Delish!!
Tanya geisel
May 27, 2019
Unfortunately I found the pumpkin soup too bland. Maybe I like spicy, but all was good jazzed it up with keens curry powder 3 teaspoons, nutmeg 1 teaspoon, allspice 1 teaspoon, and coconut cream 2 x small tins. End result with the added ingredients was good.
Carina Rowe
May 22, 2019
Yum!!! I made a few variations… I only used 1 *extremely large sweet potato, half a large jap pumpkin and 2 onions. I did not roast vegetables first, just chucked it all in with 2ltrs of chicken stock, couple big tsps of crushed garlic, 1/4 tsp ginger and salt & pepper…. it was AMAZING and there’s only 2 serves left to freeze because everyone loved it…so I’m making more tomorrow 😃
Catherine
May 21, 2019
Truly a delicious recipe. I looked at the ingredients at first and thought, surely a bunch of vegetables aren’t going to produce that much flavour. But I’d seen everyone raving about it and figured I had to give it a go. It was BEAUTIFUL. So tasty, and so healthy. I will definitely be making this one over and over again.
Erica J
May 20, 2019
The best pumpkin soup recipe ever!! Cannot recommend this enough! We roasted vegetables first though, including the onion. Beautiful sweet flavour.
Paulene @ Slow Cooker Central
May 19, 2019
Yes 🙂
Paulene @ Slow Cooker Central
May 18, 2019
You could do so before serving if you wanted to I guess 🙂
Julie Blacker
May 17, 2019
I tried this but added some ginger as well very yummy
Samantha Duncan
May 17, 2019
Just wondering, could you add cream to this?
Lynn Leach
May 16, 2019
Made this last night. Delicious and a huge hit with the family. Used only 1 lt of stock and it was so thick and rich. Yum! (And I am not a big fan of pumpkin)
Lianne
May 14, 2019
Absolutely loved this recipe, used 1L veggie stock and 500ml chicken stock an it was perfect. Also froze well for lunches. Made with pumpkin not butternut.
Alison Winning
May 14, 2019
I have made plenty of pumpkin soup in my time but this is my favourite. It is full of flavour and so easy to make. I only used half a butternut pumpkin as it was thick enough. Next time a whole pumpkin and extra stock, to make it go further. I just put everything in the slow cooker without roasting the pumpkin.
Sharon Harbort
May 12, 2019
In the slow cooker now just wondering if it can be frozen Ta
Heather
May 8, 2019
Beautiful soup! The family came back for seconds!
Lisa
May 5, 2019
And I didn’t roast the pumpkin first.
Lisa
May 5, 2019
Best pumpkin soup ever my husband just said. And I loved it too even though I’ve never been a fan of pumpkin soup
Just added a bit of nutmeg and only 1 onion
Used a home grown butter nut pumpkin
All the kids loved it too and gave some to my neighbour who thanked me
Nigel Smit
May 5, 2019
This is a family favourite in our house, loved by the whole family.
I also add 2 tsp of minced ginger.
Mel R
May 2, 2019
Perfect recipe, I’m not the average housewife my husband actually cooks more than me. I used Chicken stock and drained half the liquid before blending and it came out perfectly.
Ela
April 29, 2019
I made a huge batch. Used normal pumpkin as it was home grown. I thought I’d have heaps for left overs. Kids polished it off. It was a hit here.
Ashlea
April 29, 2019
Absolutely love this recipe, I didn’t roast just chucked it all in, I used 1.5L of stock, came out amazing!!! The flavour alone from the vegetables really shines. No cream required!!!! Will make again.
Courtney Pate
April 26, 2019
Fantastic warm hearty soup. Was very thick after blitzing it all but that’s how we like it anyway. Added some pepper but would love to try it with a spice next time.
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Sav
January 15, 2020
Delish!! Its just too easy!!!