Pumpkin and sweet potato soup

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

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


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. Co