Pumpkin Sweet

Pumpkin and Sweet Potato Soup

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x


Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. Use any type of pumpkin, spice it up and enjoy!



  • 30ml (2 tbsp) oil
  • 4 onions, peeled and chopped
  • 4 garlic cloves, peeled and crushed
  • 10cm (4in) fresh ginger root, peeled and sliced
  • 1 red chillies, washed and sliced [optional]
  • 2 celery sticks, washed and chopped
  • 2kg (4½lbs) squash, peeled and seeded, cut into chunks
  • 700g (1½lbs) sweet potato, peeled and cut into chunks
  • 1ℓ (4 cups) vegetable stock


  1. Heat the oil in a large saucepan.
  2. Gently fry the onions until they have softened, which will take around 5 minutes.
  3. Add the garlic, ginger, chillies and celery, and saute for 5 minute.
  4. Place the squash, sweet potato and stock into the pot as well.
  5. Increase the heat and let the content reach a slow simmer.
  6. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender.
  7. Blend the soup until smooth in batches in a food processor.
  8. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. Bread always works as an accompaniment!


  • This recipe is ideal for batch cooking and freezes well.
  • If you don’t want such a big quantity, you can easily halve the ingredients to serve 4.
  • If you prefer soups of a thinner consistency, add more stock to your preference. This can easily done after the cooking process but while you’re blending the contents.
  • A portion works out at 4 Weight Watchers Smart Points.
  • Category: Main Course
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 178
  • Sugar: 12.7 g
  • Sodium: 151 mg
  • Fat: 4.4 g
  • Carbohydrates: 32.9 g
  • Fiber: 6.9 g
  • Protein: 5.6 g