Pumpkin & Sweet Potato Soup

A thick, vegetable packed bowl of goodness you’ll definitely want to go back for seconds of! Slow cooked soup at it’s best 🙂

Submitted by Paulene Christie

Pumpkin & Sweet Potato Soup

A thick, vegetable packed bowl of goodness you'll definitely want to go back for seconds of! Slow cooked soup at it's best 🙂
5 from 11 votes
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes


  • 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)


  • Roast 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
  • Combine 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.
  • Blitz with stick mixer for lovely thick soup.
  • You may also choose to blitz only half of the soup if you like to retain some chunks of vegetable through the soup instead 🙂

73 thoughts on “Pumpkin & Sweet Potato Soup”

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. This is a family favourite in our house, loved by the whole family.

    I also add 2 tsp of minced ginger.

  6. 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

  7. Alison Winning

    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.

  8. 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.

  9. 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)

  10. The best pumpkin soup recipe ever!! Cannot recommend this enough! We roasted vegetables first though, including the onion. Beautiful sweet flavour.

  11. 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.

  12. 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 ?

  13. 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.

  14. 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.

  15. Ange Somerville

    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

  16. 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

  17. 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!!!

  18. Best Pumpkin Soup ever, nice and thick, I chucked everything in the slow cooker and left all day. Serve with crusty bread rolls

  19. I added bacon pieces last time I made this and added a little dollop of cream once dished up. Very flavor some. ??

  20. Melinda Falla

    This was really good, will certainly be making again, although I didn’t roast the vegetables as I was a little short of time and had to head back to work was on a split shift, I did add some nutmeg and pepper though, even the kids eat it.

  21. This recipe was awesome! Large family of 7 and we still had left overs.
    Fantastic recipe that hides some awesome goodness!

  22. I’ve always been a fan of Pumpkin Soup but never liked pumpkins…hubby has always liked pumpkins and never liked Pumpkin Soup….until I made it with Sweet Potato…hes now converted.
    Pumpkin & Sweet Potato Soup for the Win!!

  23. My 6 year old boy loves this soup. He cleans his bowl everytime. Though we call it ‘Sunshine Soup’ because he doesn’t like ‘pumpkin soup’ ?

  24. Jodie Leemhuis

    Absolutely incredibly tasting soup ? and a great way to get through my homegrown butternut pumpkins ? I roasted the pumpkin, sweet potato, carrots & onions for approx 1.5hrs first. Then added 4 small potatoes, 150gm diced bacon, 1tsp paprika, 2tsp cumin powder,1tsp nutmeg,1tsp parsley, a good shake of curry powder, 1lt chicken stock and 1lt of vegetable stock. Cooked on high for 5hrs, blended with stickmixer, then added 200mls of thickened cream and mixed through before serving with homemade cheesy garlic rolls. Love, love, love the flavours ?? Thanks for sharing your brilliant recipe with us Paulene Christie, it’s our new favourite!!

  25. Absolutely love this. Made it today and added mixed spice and nutmeg. This will definitely be a regular in our house. Just need to figure out how much of the ingredients to use in a 1.5ltr next as there’s only two of us in the house now and makes so much in my larger slow cooker that we’ll be eating it for days lol.

  26. Patricia Lawrence

    Made this tonight, was my first time making any kind of soup and well it was certainly a winner… I did add a little dash of cooking cream before I blitzed it…
    I love a good soup and so does my 14yr old, but Hubby and 10yr old have never really been fans but that all changed tonight ???

  27. Such a satisfying dinner. I love this soup.
    The first time making I stuck to the recipe and it was delicious.
    Second time making, I freestyled a little adding Nutmeg, cinnamon, curry powder and a little ginger powder and finished with cream. Amazing!

  28. I have made this a few times, adding more or less of each ingredient I have available at the time. I can’t really notice too much difference if I roast first or add them raw. It’s always delicious. You can’t go wrong

  29. I make a similar version of this I add fresh ginger & a carrot or capsicum & curry powder to the basic recipe.
    Love it and variety is the “spice of life”

  30. This is amazing!
    Decided to make it for lunch as I’m trying to eating more healthy. Put it on high at 7.30am while getting the kids ready for school.
    Blitzed it and served with a little bit of sour cream. Yum!

  31. I cook this soup regularly
    It’s easy to make and tastes delicious
    It’s a favourite in our home
    When cooking ricotta and spinach agnolotti I use this soup as my sauce …. it’s a winner every time

  32. Definitely going to be on our regular list! Super yummy!

    I added cauliflower too. Only 1 litre of stock to make it nice and thick.

    So easy to prep (while the sweet potato and pumpkin roasted I prepped the rest of the veggies)

    Added cream when serving.

  33. Sallyanne Adamson

    Absolutely beautiful!! I used chicken stock & oven roasted the veg first. Will definitely be making this again soon, especially in winter.

  34. So yummy. Great to have in the fridge/freezer for a cold day, served with cook at home rolls.
    Make a small version for 2 in my 1.5l sc. Just use equal amounts of all veg to fill within 2cm of the top . Almost cover with stock. Perfect.

  35. Made for the first time tonight, I didn’t roast the veggies and used 1.5L of veggie stock. Was very tasty and a good consistency.
    Would throw in some bacon next time for extra flavour.

  36. Very tasty soup – hubby loved it! Might add a little curry powder next time; not that it needs it, just because I kept expecting to taste it as I usually make curried pumpkin soups

  37. Yum yum! I roasted the pumpkin & sweet potatoes as per the instructions & really added to the flavour & texture. Added curry powder & cream at the end!…. all bowls licked clean! ?

  38. Cheryl Worthington

    Made this for the first time last night didn’t roast the veg just put them all in the Slow Cooker. I’m a single Mum so my son & I will be eating it for Lunch for the next week or so. I just followed the recipe this time but next time I’ll add more flavors. I think this will be a Winner & real easy too.

  39. I make a slight variation of this recipe – I use the same veggies, but add more of them and use less stock (3 cups) so it’s quite thick. I roast all the veggies. I cook on low for 3-4 hours. It’s perfect and delicious every time.

  40. This was delicious, I made it a little thicker to out liking.
    It made enough for 4 meals for the two of us.

  41. Yum yum yum! Perfect winter warmer on a rainy day. Cooked as per recipe, added 1.5L of stock so it was a nice thick consistency. Also added a dash of nutmeg just before I blitzed it up. Garnished on serving with some diced bacon!

  42. This was great. I loved the flavour by roasting the veggies first. I used a packet of chicken noodle soup mix and water instead of chicken stock and it was delicious.

  43. Made this a few days ago. Didn’t roast veggies, felt it was missing something and added some ground cumin, seasoned well and some chilli flakes. Used 1.5l of stock. It is just gorgeous with a dollop of sour cream when serving. Will definitely make again ?

  44. Amanda Stephenson

    5 stars
    Made today
    Absolutely delicious
    Highly recommend
    So full of flavour
    Will definitely make again and again
    And I roasted the pumpkin and sweet potato maybe that made the soup ?

  45. 5 stars
    Fantastic recipe. I skipped the roasting and popped it all in with 1 cup of stock . We like it thick. Makes heaps .

  46. 5 stars
    I made this soup this morning, I was looking for something tasty and nutritious because I have pneumonia at the moment…
    It is absolutely delicious ?
    I made it to the recipe except I didn’t roast any vegetables and I added a stick of celery at the beginning…. ???
    Will definitely make it again..

  47. 5 stars
    We made this soup. Followed the recipe and did half the stock. Oh man it was delicious.
    We used home grown pumpkin, carrots and onions, the other veggies were from the supermarket. You can definitely taste the difference in home grown over supermarket veggies.
    We made a loaf of bread to dip into the soup.
    Will definitely be making this again,

  48. 5 stars
    First time making soup in the slow cooker and thought I would give this pumpkin and sweet potato a go and it was absolutely delish! I cut up the veg and added the stock 8 hrs on low and was ready for dinner. I added a swirl of cream and a dash of pepper and toasted some crusty bread with butter . Family enjoyed it and no complaints from the kids. Very budget friendly and hubby took some to work for tomorrow. Will definitely be making it again.

  49. 5 stars
    made this for the first time today. not a big soup family but we all loved it will definitely be making again.
    I didn’t roast the vegetables prior, just placed everything in slow cooker, added a bit of salt and pepper when blitzing. used 1 litre of stock and was the perfect consistency.
    absolutely delicious and hearty

  50. 5 stars
    Fantastic recipe. Made this on Sunday for work lunches through the week.
    Roasting the pumpkin first really enhances the flavour and is definitely worth it. I left out the 3 creamy potatoes as we didn’t have any.
    It was absolutely delicious.

  51. 5 stars
    Pumpkin & Sweet Potato Soup in my Russell Hobbs 6L Searing Slow Cooker

    1.8kg Kent Pumpkin
    600g Sweet Potato
    700g x Potatoes
    2 x Large Carrots
    1 x Leek
    1L Chicken Stock
    Garlic, Ginger, Chilli, Paprika, Salt and Pepper to season

    Roasted pumpkin & sweet potato for 30-40 minutes to brown on the edges, placed everything in the slow cooker on low for 8 hours and then blitzed. I got 6 x adult serves and 2 x family serves (2 x adults and 2 x young kids).

  52. 5 stars
    Love this soupsooooo thick and tasty…….try also adding I cup of red lentils……it adds some protein while keeping it vegetarian and gives some great additional flavour …….freezes well too, I always have some on standby for lunches with crusty bread or melted cheesy toast.

  53. 5 stars
    This soup is amazingly delicious 😋 certainly won’t be the last time making this….Hubby & I loved it and so much leftovers to freeze for another time.

  54. 5 stars
    I roasted my veggies first but love this recipe. And get to enjoy it all to myself they all avoid pumpkin.

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