Roasted Pumpkin and Sweet Potato Curried Coconut Soup

Hello Dear Reader,

Yes, there does seem to be a lot happening with this soup from the title, but believe me, it is simplicity itself. A little chopping, roasting, sautéing, a gentle boil and a final blitz and you are rewarded with a gorgeously golden, deeply flavoured soup.

I love pumpkin and sweet potato separately but together they are wonderful, lots of sweetness and by roasting them first it just adds so much more flavour. You can go as light or as heavy on the curry powder, I went light, just 1 tablespoon, and for me it was perfect, just a hint of spice without too much heat. I particularly like the Ayam curry blend, so much flavour and aroma, but you use what ever is in your pantry.

Now, on with this easy and delicious recipe-

First roast 600 grams of pumpkin and 400 grams of sweet potato, cut into chunky pieces, in a little oil, at 200 C for 20 minutes or until just soft and starting to take on a little colour

Ingredients for Roasted Pumpkin and Sweet Potato Curried Coconut Soup, clockwise from top centre-600 grams of roasted pumpkin and 400 grams of roasted sweet potato, 1 can of coconut cream (I used light as that is all that my local Aldi had at the time) 1 tablespoon of curry powder of choice or more to taste, 3 small or 2 large garlic cloves, roughly chopped, 1 large onion, roughly chopped and 6 cups of veggie stock (I use Massel) + salt and pepper to taste

Add some oil to a large, heavy based saucepan and sauté the onion and garlic until just starting to soften, then add the curry powder and sauté until fragrant

Add the roasted veg and coat in the onion, garlic and curry mixture

Pour over stock

And bring to a gently boil, let flavours mingle for 10 to 20 minutes

Then blitz till smooth and silky

Serve with a dollop of greek yoghurt and finely chopped coriander

It was quite delicious and did us for dinner one night, a big bowl for my sister to take home, two lunches and a dinner, just for me, while the boys were out at their fishing club meeting, so it did make quite the vat of soup, you could easily halve the above quantities if you wanted less than a vat of soup. 

What kind of soups have you been making lately?

Have a lovely day

One Year Ago-No blogpost


  1. Whenever I don't feel like eating, I always feel like eating soup, especially this specific one.

  2. I've been making Fadi’s Red Lentil Soup during this latest cold spell. Very warming.

    1. Hi Syrahsuzie,
      I will have to look that one up, I love lentils especially in soup. Have a lovely day,


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