Roasted Sweet Potato And Pumpkin Soup

Roasted Sweet Potato And Pumpkin Soup

Roasted Sweet Potato And Pumpkin Soup

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  • 1 Butternut squash (pumpkin)
  • 1 Leek
  • 1 large peeled sweet potato
  • 2 Cloves garlic
  • 4 Cups vegetable stock
  • S+P
  • 1/2 Cup soaked and rinsed cashews
  • 1/2 Teaspoon curry powder


  1. Preheat oven to 180C
  2. Peel and cube all your vegetables and give them a good rinse.
  3. Place sweet potato and pumpkin cubes onto a sprayed or lined oven tray
  4. Bake for 40 minutes until done and starting to brown
  5. Meanwhile ‘stir steam’ sliced leek in a non-stick pan with a little vegetable stock
  6. When the baked root vegetables are done, place everything into a pot and simmer 10min
  7. Take a hand held blender and whizz it all up
  8. I like to serve it with some almond flakes or chopped parsley
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