Sweet Potato Pumpkin Soup

Sweet Potato Pumpkin Soup

Enjoy our vegan recipe Sweet Potato Pumpkin Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2080 kJ (497 kcal)
Protein10 g
Fat19 g
Carbohydrates64 g
Fiber14 g


cooking spoon, cutting board, non-stick frying pan, chef's knife, spatula, Spoon, bowl, peeler, pot, oven, immersion blender, baking tray, parchment paper

Recipe instructions:


Preheat the oven to 350 °F.


    Peel the sweet potato, core the pumpkin and dice both into approx. ¾ in cubes. Cut the onion into wedges and put everything into a bowl.

    • 8.8 oz Pumpkin (w/o seeds)
      8.8 oz Pumpkin (w/o seeds)
    • 5.3 oz Sweet potatoes (w/o skin)
      5.3 oz Sweet potatoes (w/o skin)
    • 1 Onion, yellow (~ 2.8 oz)
      1 Onion, yellow (~ 2.8 oz)

    Coarsely chop the garlic and ginger and add to the bowl.

    • 1 Garlic clove (~ 0.1 oz)
      1 Garlic clove (~ 0.1 oz)
    • ¾ in Ginger (~ 0.4 oz)
      ¾ in Ginger (~ 0.4 oz)

    Add the canola oil and the spices listed below to the bowl and mix thoroughly with a spoon.

    • 1 tsp Canola oil
      1 tsp Canola oil
    • ½ tsp Cumin, ground
      ½ tsp Cumin, ground
    • ½ tsp Cinnamon, ground
      ½ tsp Cinnamon, ground
    • 1 pinch of Crushed pepper
      1 pinch of Crushed pepper
    • Salt

    Line a baking tray with parchment paper, spread the vegetables evenly on top and bake for approx. 20 minutes until the veggies are golden brown.


      Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.

      • 0.7 oz Whole wheat bread
        0.7 oz Whole wheat bread
      • 1 tsp Olive oil
        1 tsp Olive oil

      Heat the vegetable broth in a pot over medium heat. Add the roasted vegetables and blend with an immersion blender. Season with salt and pepper.

      • 1 cup Vegetable broth
        1 cup Vegetable broth
      • Salt
      • Black pepper
        Black pepper

      Top the soup with cress, croutons and coconut milk.

      • 1 ⁠½ Tbsp Cress
        1 ⁠½ Tbsp Cress
      • 2 ⁠½ Tbsp Coconut milk
        2 ⁠½ Tbsp Coconut milk

      Enjoy your meal!