Days are getting shorter, temperatures are dropping, and the desire for warm and comforting first courses is growing! And what could be better than a creamy and fragrant soup to warm up the cooler evenings?
Today I present my recipe for a pumpkin and sweet potato soup, a true concentrate of sweetness and creaminess. A simple dish to make, but full of flavor, perfect for a light lunch or an informal dinner with friends and family, perhaps accompanied by a light second course and a seasonal side dish.
This pumpkin and sweet potato soup is an explosion of autumn flavors, with the sweetness of pumpkin perfectly marrying with that of sweet potatoes, creating an irresistible combination. But that’s not all! To make it even more special, we serve it with a particular and unexpected touch that will win you over at the first taste.
Curious to find out what it is?
Keep reading the recipe! Also, it’s a versatile dish that lends itself to different variations: you can enrich it with spices like cinnamon and ginger or garnish it with pumpkin seeds or a generous dollop of Greek yogurt or sour cream.
What are you waiting for?
Get the ingredients ready and follow the recipe step by step to bring a dish to the table that will leave you speechless!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
- Energy 425.54 (Kcal)
- Carbohydrates 64.94 (g) of which sugars 14.00 (g)
- Proteins 13.98 (g)
- Fat 13.45 (g) of which saturated 5.43 (g)of which unsaturated 6.05 (g)
- Fibers 8.71 (g)
- Sodium 1,030.96 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 butternut squash (about 17.6 oz)
- 2 sweet potatoes (about 17.6 oz)
- 1 red onion
- 5 carrots (about 10.6 oz)
- 1 bunch sage
- 4 sprigs rosemary
- 4 tablespoons extra virgin olive oil
- to taste salt
- 1 pinch black pepper
- 8 slices bread (Toasted)
- 5.3 oz Camembert
Tools
- 1 Baking pan
Steps
Let’s start preparing our recipe!
Take the butternut squash and cut it in half lengthwise, without peeling it, as it will go in the oven as is. Remove only all the seeds and inner filaments.
Take the sweet potatoes, wash them thoroughly, and cut them into large pieces, similar in size to the pumpkin. The potatoes also do not need to be peeled.
Wash the carrots and cut them into slices about 0.4 inches thick. Finally, peel the onion and cut it in half, into 4 parts if it is very large.
After cutting all the vegetables as indicated in the previous step, take a baking pan and line the bottom with parchment paper. Place the halved pumpkin in the center of the pan, cut side up.
Arrange the carrots, sweet potatoes, and onion wedges around the pumpkin. Add the sage leaves and rosemary sprigs, distributing them evenly over the vegetables.
Season with salt and freshly ground black pepper to taste. Finally, drizzle everything with a little extra virgin olive oil. Meanwhile, preheat the oven to 392°F (200°C).
After placing the baking pan with all the ingredients in the oven, bake in the preheated oven at 392°F (200°C) for 50 minutes. Once the cooking time is over, remove the pan from the oven and let it cool slightly.
Using a spoon, scoop out the pumpkin flesh from the skin and transfer it to the blender container. Add the sweet potatoes, carrots, and onion as well, removing the herbs (sage and rosemary).
Pour 5 oz (150 ml) of warm water into the blender and blend until you get a smooth and homogeneous cream.
If the cream is too thick, add a little more hot water gradually without overdoing it.
After blending all the ingredients until you get a smooth and homogeneous cream, transfer it to a large deep plate and let it rest for about ten minutes.
This will allow the flavors to blend further and the soup to reach the right consistency.
In the meantime, let’s prepare the accompaniment.
To accompany and enjoy the pumpkin and sweet potato soup to the fullest, cut 8 slices of rustic bread not too thin.
Cut the Camembert into slices and place one on each slice of bread.
Close the bread slices two by two, like a sandwich, obtaining 4 crouton per person.
You can toast the filled bread in a non-stick pan or in a preheated oven at 356°F (180°C) for a few minutes, until the cheese melts and the bread is golden.
To accompany and enjoy the pumpkin and sweet potato soup to the fullest, cut 8 slices of rustic bread not too thin.
Ensure the bread is fresh and fragrant.
Cut the Camembert into slices not too thick and place one on each slice of bread.
For a more indulgent touch, you can also add a few fresh thyme leaves.
Close the bread slices two by two, like a sandwich, obtaining 4 croutons per person.
To toast the croutons, you can choose between two methods:
In the pan: Heat a non-stick pan over medium heat. Add a knob of butter and let it melt. Lay the croutons in the pan and brown them on both sides, about 2-3 minutes per side.
In the oven: Preheat the oven to 356°F (180°C). Place the croutons on a baking tray lined with parchment paper and bake them for about 5-7 minutes, or until the bread is golden and the cheese has melted.
In both cases, be careful not to burn the bread. Serve the croutons hot, accompanying them with the pumpkin soup. Finally, to make your pumpkin and sweet potato soup even more inviting and irresistible, garnish each bowl with a spoonful of fresh sour cream.
Add a drizzle of raw extra virgin olive oil and, if you like, decorate with some toasted pumpkin seeds.
Serve the soup piping hot, accompanied by the toasted bread sandwich and Camembert.
For an even more intense tasting experience, dip the crouton directly into the soup with every bite!
Enjoy your meal to everyone!
I’m sure this recipe will win over your taste buds with its enveloping flavor and irresistible creaminess.
Here are some tips on storage, variations, and suggestions for your pumpkin and sweet potato soup:
Storage:
In the fridge: the soup can be stored in the fridge, in an airtight container, for 3-4 days.
In the freezer: you can freeze the soup in freezer-safe containers for 2-3 months. To defrost it, leave it in the fridge overnight or heat it over low heat in a saucepan.
Tips:
Pulse blending: for an even creamier soup, blend the ingredients in pulses, alternating short blending periods with pauses.
Adjusting consistency: if the soup is too thick, add hot water or vegetable broth; if it’s too thin, let it thicken over low heat for a few minutes.
Serve hot or cold: the soup can be enjoyed either hot or cold, depending on preferences.
Garnish creatively: besides sour cream, you can garnish the soup with other ingredients, like Greek yogurt, sunflower seeds, chopped walnuts, croutons, chopped chives, or a sprinkle of sweet paprika. Variations:
Different pumpkin: you can use other varieties of pumpkin, such as Delica or Mantuan pumpkin.
Spices: for a spicy touch, add a pinch of powdered ginger, nutmeg, or cinnamon to the soup.
Vegetables: you can enrich the soup with other vegetables, like leeks, celeriac, potatoes, or Jerusalem artichokes.
Legumes: for a more protein-rich soup, add a handful of chickpeas or peeled red lentils during cooking.
Vegan version: replace sour cream with soy cream or soy yogurt.Suggestions:
Reusing scraps: don’t throw away the pumpkin seeds! Wash, dry, and toast them in the oven with a drizzle of oil and a pinch of salt. They will be a great crunchy garnish for the soup.
Homemade bread: for an even more special accompaniment, make homemade rustic bread.I hope these tips are helpful to you! 😊
Wines to pair with pumpkin and sweet potato soup:
The choice of wine to accompany pumpkin and sweet potato soup depends on personal taste and the presence of other dishes on the menu. However, here are some suggestions for a harmonious pairing:
White wines:
Classic method sparkling wines: the bubbles and acidity of a Franciacorta or a Trento DOC Brut balance the sweetness of the pumpkin and potatoes, creating a pleasant contrast.
Aromatic white wines: a Gewürztraminer with its spicy and floral notes pairs well with the pumpkin and Camembert.
Still and savory white wines: a Tuscan Vermentino or a Soave Classico, with their freshness and minerality, cleanse the palate from the creaminess of the soup.
Red wines:
Light and fruity red wines: a Pinot Noir from Oltrepò Pavese or a Valpolicella Classico, with their delicate tannins and red fruit notes, accompany the soup without overpowering it.
New red wines: the liveliness and freshness of a new wine pair well with the sweetness of the pumpkin and potatoes.
Tips: serve the wine fresh, at a temperature of about 50-54°F (10-12°C) for whites and 57-60°F (14-16°C) for reds.
Choose wines that are not too structured or aged, to not cover the delicate flavors of the soup. Consider the other dishes on the menu for a harmonious overall pairing.
Ultimately, the best pairing is the one you like the most! Don’t be afraid to experiment and discover new flavor combinations. 🍷
