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Butternut Pumpkin and Sweet Potato Soup

Yields4 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Fresh and colourful, this soup is perfect any time of the year.

 1 butternut pumpkinpeeled, deseeded and diced
 1 sweet potatopeeled and diced
 2 carrotstrimmed, peeled and sliced
 1 fennel bulbtrimmed and chopped
 6 spring onionspeeled and finely sliced
 1 gluten-free vegetable stock cube
 1 garlic clovepeeled and finely chopped
 4 tbsp fresh parsleychopped
 1 bunch of radishestrimmed and chopped
 5 tbsp pumpkin seeds
What are we cooking today?

While we think of a hearty soup in the winter, this one has so many fresh vegetables and herbs that it works any time of year.

Getting started

Bring a large pan half-filled with water to the boil.


Add the pumpkin, sweet potato, carrots, fennel, spring onions and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.


Remove from heat and add the garlic.


Allow to cool, and then strain the vegetables into a large bowl to keep the stock.


Add half the stock to the vegetables and blend in a food processor or with a hand-held blender to desired consistency.


Reheat the soup gently, adding more reserved stock if necessary.


Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds as desired.

Annabelle's tips

I often make this soup in larger quantities as it is perfect for freezing. Then simply prepare the garnish toppings at time of serving.

Also delicious with crusty warm bread on the side.

Nutrition Facts

Servings 0

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