How to make pumpkin soup from scratch

Roasted Pumpkin and Sweet Potato soup from Simple Tasty Healthy by PW

This pumpkin soup is incredibly healthy and rich in antioxidents. Super food, low in calories and makes for a great weight-loss friendly dish. The earthy notes of the pumpkin and sweet potato combine so well with the addition of a little turmeric and the heat from the chilli. A true Winter warmer that is so easy to make.


  • 1 large onion (peeled and chopped rough)
  • 1 tablespoons of turmeric 
  • 1 kg of pumpkin (peeled, deseeded and roughly chopped)
  • 500g sweet potato (peeled, rinsed and roughly chopped)
  • 1 teaspoon of dried chilli powder (optional)
  • 1 tablespoons of tomato puree/paste
  • 5 oz butter
  • 5 oz plain flour
  • 1 litre of vegetable/chicken stock 
  • 4 sprigs of rosemary
  • 200g of parmesan cheese


  1. Pre heat the oven to 180 degrees
  2. Mix the pumpkin and sweet potato with a little olive oil and salt and pepper and roast in the oven for 15 minutes.
  3. While cooking, get a large saucepan and melt the butter. Add the spices and cook for 3—4 minutes on a medium heat. Remove from the heat and add flour and tomato paste, mixing well until a paste has been formed.
  4. Bring back to the heat and gradually whisk in the stock until a sauce consistency has formed. Simmer for 5 minutes, meanwhile check the pumpkin and sweet potato in the oven – they should be soft. If not, cook a little longer until soft.
  5. Add to the mix and stir. If still slightly firm, cook until soft and blend with a hand blender or food processor until smooth.
  6. Bring back to the boil season with salt and pepper.
  7. Transfer to large bowls and add the rosemary and crumbled the cheese on top. This can be served with or without croutons – it’s a matter of taste and enjoy.

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