Roasted pumpkin and sweet potato soup

3 August 2020 FIAFitnation
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Both sweet potato and pumpkin are not only delicious but are packed with nutritional goodness.

Pumpkin is rich in vitamin A and antioxidants and sweet potato is a great source of fibre as well as iron, calcium and vitamin B and C. Above all else, they’re filling and hearty making them the perfect ingredients for a warm winter soup.


  • 1 onion (thinly sliced)
  • 2 tbsp. olive oil/coconut oil
  • 3 cups pumpkin cut into chunks
  • 2 sweet potatoes cut into chunks
  • Any other vegetables that you have hanging out in the fridge that needs to be used up.
  • 1 tsp. cumin
  • ¼ tsp. chilli powder
  • 1 tbsp. brown rice miso (the dark one)
  • 1- 1.5L chicken stock (homemade if you have) or water


  1.  Place pumpkin and sweet potato pieces on a baking tray and drizzle with 1 tbs olive oil. Bake for 40 minutes at 180ºC and set aside.
  2.  On the stove top in a large pot, add 1 tbsp. olive oil or coconut oil and fry onions until nearly clear (approximately 5 mins) then add cumin and chilli powder.
  3.  Add roasted vegetables and stock to pot and bring to the boil.
  4.  Lower heat to a simmer for 20 minutes.
  5.  Add some water if you want a thinner consistency.
  6.  Add the miso at the end and stir through.
  7.  Blend with a stick blender until smooth.
  8.  Serve with a sprig of parsley.


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