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Roasted Pumpkin and Sweet Potato Soup

Prep Time:                 30 minutes

Cooking Time:           120 minutes

Yields:                         4 people


1 butternut pumpkin

1 small sweet potato

3 carrots

1 brown onion

3 cloves of garlic

1 tbs curry powder

3/4 of a tin of coconut milk or cream

1 tbs of coconut oil

2 cups of vegetable stock


  1. Chop the sweet potato, carrot and pumpkin into slices and roast in coconut oil for 40 mins on 200C. Turning half way. Cut into pieces once cooked (I find this easier particularly with the pumpkin). You can leave the skin on the pumpkin or remove it. I have done both.


  1. Heat the coconut oil in a pan with onion, curry powder and garlic, fry on medium heat for 10 minutes until onions become clear.


  1. Add the onion mix and roasted vegetables to the vegetable stock in a large pan/slow cooker. Simmer for 1 hour on low or high in the slow cooker. Blend with a stick blender. Add the coconut milk/cream. Serve with zucchini bread.



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