Chunky Spiced Roasted Sweet Potato and Pumpkin Soup

Well it might be February but it’s certainly not quite Spring yet here in the UK! But don’t worry, I’ve got a yummy new soup recipe to warm you up and it’s the perfect one for you curry lovers out there! Creamy thick and chunky spiced roasted sweet potato and pumpkin soup.


🍠 Roasted sweet potatoes

➡️ 3 medium peeled and diced sweet potatoes
➡️ Drizzle of olive oil
➡️ 1 tbsp garam masala
➡️ 1 tbsp cumin
➡️ 1 tbsp turmeric
➡️ 1 tbsp mild curry powder

🍲 Soup

➡️ 1 tbsp olive oil
➡️ 1 diced onion
➡️ 1 diced clove garlic
➡️ 1 tsp chopped ginger
➡️ 250g chopped mushrooms
➡️ 3 large peeled and chopped carrots
➡️ 1 tin coconut milk
➡️ 1 tin pumpkin puree
➡️ 2 tins full of water
➡️ 1 veggie stock cube
➡️ 1 tbsp mild curry powder
➡️ 1 tbsp cumin
➡️ 1 tbsp garam masala
➡️ 1 tbsp turmeric
➡️ Sprinkle salt and pepper


✅ Pre-heat oven to 180° Celsius
✅ Pop the diced sweet potatoes in a bowl, add the spices and mix well coating all of the potatoes
✅ Pop them in the oven for 1 hour
✅ Whilst the potatoes are roasting, heat the oil in a large pan
✅ Add in the onion and gently fry
✅ Add in the garlic and ginger and gently fry
✅ Add in the mushrooms and cook until softened
✅ Add the remaining ingredients and stir through
✅ Leave to simmer until the carrot has softened
✅ Add half of the potatoes to the soup mix
✅ Use a soup maker to gently blend leaving chunky veg
✅ Serve in a bowl
✅ Top with more roasted sweet potato


With love, Tash ❤

P.S Have you tried my vegan roasted sweet potato and cabbage soup yet?

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