Pumpkin & Sweet Potato Soup

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April 20, 2019

Pumpkin & Sweet Potato Soup 5 0 5 15

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


1 butternut pumpkin, peeled and large diced

1 large sweet potato, peeled and large diced

3 medium potatoes, peeled and diced

2 onions, chopped

2 large carrots, sliced

2 tsp minced garlic

1 -2 litres of vegetable stock (use 1L for really thick soup, 2L for runnier. Can also be chicken stock if you prefer non vegetarian option)


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


29 Reviews

irene daley

July 20, 2019

Hi! I added a Hock to mine! Yummo

Sure could Tracey 🙂


July 10, 2019

Could you add crispy bacon pieces and croutons when served

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 🙂


July 2, 2019

Can i use a blender to mix……. I don’t have a stick blender 🙁

Sure you can leave out the white potatoes no worries 🙂


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


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.

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 😃


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.

Yes 🙂

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)


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


May 8, 2019

Beautiful soup! The family came back for seconds!


May 5, 2019

And I didn’t roast the pumpkin first.


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.


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.


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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