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Sam's Pumpkin and sweet potato soup

My love of cooking and good food began when I was a small child, cooking with my mum and my two grandmothers, all excellent cooks and each specializing in different things, notably, pastry and preserves, cakes and desserts and Sunday roasts. It is a long-held family tradition to treat loved ones to an absolute feast at any time we can all get together, so I guess cooking is in my blood!

I have also worked in some interesting kitchens, at different times, with a French head chef, chefs who were trained by Jamie Oliver, and a British celebrity MasterChef finalist.  Where I picked up a few tips!

The soup recipe I am sharing with you today is a family favourite, the spices are in small quantities so that they add a depth of background flavour rather than overpowering the vegetables. I hope you will enjoy making and eating it.

Pumpkin and sweet potato soup


1 large red onion diced

3 cloves of garlic chopped

1 stick of celery chopped

500g of sweet potato, peeled and cut into roughly 3 cm chunks

1kg of peeled, de-seeded pumpkin flesh cut into 3-4 cm chunks

2 teaspoons of ground cumin

1 teaspoon of turmeric

Half a teaspoon of ground ginger

3 tablespoons of olive oil

2 organic stock cubes (chicken or vegetable)

3 tablespoons of creme fraiche

Salt and pepper 


In a large, heavy based saucepan, heat the oil over a medium heat and cook the onion and celery for two or three minutes, add the garlic and cook for a minute more then add the spices, cook for a minute before adding in the sweet potato and pumpkin. Stir well. Pour in enough water to just cover the vegetables, crumble in the two stock cubes. Bring to the boil, cover and simmer until the vegetables are soft (around 25 minutes).

Leave to cool slightly for 10 minutes or so, then blend until smooth with a stick blender. Taste, and season with salt and pepper.  Add the creme fraiche and blend again briefly. The soup is now ready.

I sometimes like to serve the soup topped with homemade croutons. Cut stale baguette into 2 cm cubes, toss in warmed extra virgin olive oil and sprinkle with salt and pepper and a little parmesan cheese then pop into a hot oven for 5 minutes or so until golden and crispy.

The soup will keep for up to a week if you store it in a jar in the fridge, or it can be frozen.

Do let me know in the comments if you make this recipe and if you would like more of this kind of blog post. 

Thanks, Sam


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7 comentarios

Awesome Sam i am going to try your pumpkin sweet potatoe soup! For my daughter(pumpkin)♥️😉

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Hello Sam, made it and loved it!

I gather you are a good Cook, maybe you can do a cooking vid,

i am most into baking, but always love new recepies!

Hazeyjane( Carla)

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This sounds amazing. Will definitely add the ingredients to my next Tesco order.

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That sounds yummy, will let you know when i tried it out!

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More recipes, please. I have everything except creme fraiche and pumpkin!

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