As the cooler months roll in, there’s nothing quite like a warm bowl of soup to bring comfort to the soul. This Pumpkin & Sweet Potato Soup is the perfect recipe to make the most of the seasonal produce at Nowra Farmers Market. It’s creamy, hearty, and packed with all the cosy flavours you crave.
Made with fresh, local pumpkin and sweet potatoes, this soup is as nutritious as it is delicious. With a touch of warming spices and a dash of coconut milk for extra creaminess, it’s the perfect dish to enjoy on a chilly evening. Plus, it’s super easy to make, so you’ll have dinner ready in no time!
Ingredients:
- 1 small to medium-sized pumpkin (about 4 cups of peeled and chopped pumpkin)
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1 tbsp olive oil (or butter)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon (optional, but adds a lovely warmth)
- Salt and pepper, to taste
- 1/2 cup coconut milk (optional for a creamy finish)
- Fresh herbs like parsley or coriander for garnish (optional)
Instructions:
- Prep the Vegetables
Start by peeling and chopping the pumpkin and sweet potatoes into chunks. Having them ready will make the cooking process much easier and faster! - Cook the Aromatics
In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and garlic, and sauté for about 5-7 minutes until they become soft and fragrant. This is where the base of your soup begins to develop its delicious flavours. - Add the Spices
Now, sprinkle in the cumin, coriander, and cinnamon (if using). Stir the spices through the onion and garlic mixture for a minute or so to toast them and bring out their natural flavours. This step really adds depth to the soup. - Cook the Vegetables
Add the chopped pumpkin and sweet potatoes to the pot, stirring them in with the onions and spices. Then, pour in the vegetable or chicken stock, ensuring the veggies are mostly submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let everything cook for about 20-25 minutes, or until the pumpkin and sweet potatoes are soft and tender. - Blend the Soup
Once the vegetables are cooked through, remove the pot from the heat. Use an immersion blender to puree the soup right in the pot, or carefully transfer the soup in batches to a blender. Blend until smooth and creamy—don’t worry if it’s a little chunky, you can always blend a bit more for your desired texture. - Add Creaminess (Optional)
For a rich, velvety texture, stir in 1/2 cup of coconut milk. It gives the soup an extra layer of flavour and creaminess that’s simply divine. - Season to Taste
Now it’s time to taste and adjust! Add salt and pepper as needed to bring the flavours together. - Serve & Garnish
Ladle the soup into bowls and garnish with fresh herbs like parsley or coriander for a pop of colour and freshness. If you’re feeling fancy, drizzle a little extra coconut milk over the top for a beautiful finishing touch.
Tips & Tricks:
- Roast the Veggies: For an even deeper flavour, try roasting the pumpkin and sweet potatoes in the oven before adding them to the soup. Toss them in olive oil, salt, and pepper, then roast at 200°C for 20-25 minutes. It’s an extra step, but it brings out even more natural sweetness!
- Add Protein: Want to make the soup a bit heartier? Throw in some cooked lentils or chickpeas when blending for a protein boost.
- Spice It Up: If you like a little heat, try adding a pinch of chilli flakes or freshly grated ginger when you’re cooking the onions and garlic.
This Pumpkin & Sweet Potato Soup is a great way to warm up after a busy day and showcase the beautiful, seasonal produce available at your local farmers market. It’s comforting, healthy, and full of flavour—perfect for sharing with loved ones or enjoying on your own. Serve it alongside some crusty bread, and you’ve got the perfect meal for any chilly evening!
Enjoy, and happy cooking!