Pumpkin & Sweet Potato Soup

This warm and creamy pumpkin and sweet potato soup is easy to make. The vegetables cook slowly until they are soft, smooth, and full of flavor. It’s easy to make, filling, and perfect for cold days. Simple steps and simple food come together to make a bowl of comfort your whole family will love.

Cook Time: 6 hours 45 minutes

Ingredients

• 1 butternut pumpkin, peeled and cut into big chunks
• 1 large sweet potato, peeled and cut into large pieces
• 3 medium potatoes, peeled and diced
• 2 onions, chopped
• 2 large carrots, sliced
• 2 tsp minced garlic
• 1–2 litres vegetable stock (use 1 litre for a really thick soup, or 2 litres if you like it runnier — chicken stock also works if you’re not vegetarian)

Pumpkin & Sweet Potato Soup: Instructions

1. Turn on your oven and heat it to 180°C (350°F).
2. Place the pumpkin and sweet potato chunks onto a baking tray.
3. Roast them in the oven for about 30 minutes, until they are just starting to soften. This helps bring out more flavour, but you can skip this step and add them raw if you’re short on time.
4. Once roasted, take the pumpkin and sweet potato out of the oven and let them cool slightly.
5. Place the roasted pumpkin and sweet potato into the slow cooker.
6. Add the diced potatoes, chopped onions, sliced carrots, and minced garlic on top.
7. Pour in the vegetable stock, making sure most of the vegetables are covered.
8. Stir the soup well so everything mixes together.
9. Cover with the lid and cook on high for 3 hours, then turn it down to low for another 3 hours. Or, if you prefer, cook on low the whole time for about 8 hours.
10. Check that all the vegetables are soft and easy to mash with a fork.
11. Blend the soup in the slow cooker with a stick blender until it is smooth and creamy.
12. If you like a chunkier soup, only blend about half of it, leaving some vegetable pieces whole.
13. Taste the soup and add a little salt or pepper if needed.
14. Ladle into bowls and serve warm, with crusty bread if you like.