Pumpkin and sweet potato soup


Preparation info

  • Difficulty


  • Serves


    as a starter

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Until I went to America I didn’t realise that pumpkin was edible, thinking of it only as something to be cut out as a toothy face with a candle inside it for Hallowe’en. I didn’t much like pumpkin pie, but in Houston we had a delicious soup like this. Sensually smooth, rich and golden, it’s a perfect lunch soup for a cold day.


  • 1 kg pumpkin (about ½ medium pumpkin)
  • 450 g sweet potatoes
  • 2 medium onions
  • 50 g butter
  • 1.8 litres chicken stock
  • 2 teaspoons clear honey
  • 300 ml double cream
  • ¼ nutmeg, grated
  • 2 rounded teaspoons caraway seeds
  • 50 g unroasted peanuts
  • 2 tablespoons groundnut or sunflower oil
  • 1 level teaspoon dried chilli flakes or powder
  • 2 handfuls of coriander leaves
  • sea salt, black pepper


Cut the skin off the pumpkin, scrape away any seeds or stringy part and cut the flesh up roughly. Peel the sweet potatoes and cut into smallish cubes. Peel and slice the onions.

Melt the butter in a large, heavy-based saucepan over a medium heat, add the onions and fry until golden brown. Add the pumpkin, sweet potatoes and chicken stock, sprinkle with sea salt and bring to the boil. Cover the pan, lower the heat and simmer gently for 15-20 minutes until the pumpkin and sweet potatoes are really soft.

Using a blender or food processor, purée the mixture in batches, pouring the purée into a clean saucepan. Stir in the honey, cream, grated nutmeg and caraway seeds. Bring to the boil again and let bubble gently for 4-5 minutes. Remove from the heat and season with salt if needed and a little black pepper.

Roughly chop the peanuts. Heat the oil in a small frying pan over a medium heat, add the peanuts and stir around for a minute or two, then add the chilli. Stir for another minute, then take the pan off the heat. Before serving, roughly chop the coriander leaves. Throw the chilli peanuts into the soup, followed by the coriander leaves.