Roasted Pumpkin & Sweet Potato Soup

Updated: Apr 22

INGREDIENTS: 1 small pie pumpkin

2 medium sized sweet potatoes

1/4 cup avocado oil

4 tablespoons butter

1 yellow onion, diced

6-8 cloves garlic, minced

32 ounces broth (vegetable or chicken bone broth)

2 teaspoons dried thyme

1 1/2 teaspoons dried ginger

1 teaspoon nutmeg

cajun seasoning, to taste

red pepper flakes, to taste

1/4 cup half and half, optional

sun dried tomatoes, optional (for garnish)

crispy sage leaves, optional (for garnish) SEE NOTES

crispy prosciutto, optional (for garnish) SEE NOTES


  1. Preheat your oven to 425 degrees F. Using a sharp knife, cut the pumpkin in half and thoroughly clean out the seeds and stringy insides. Use a fork to poke holes all over the sweet potatoes. Coat everything in the avocado oil, place the pumpkin with the fleshy inside face down and bake for 35-45 minutes; until soft. Remove and let cool slightly.

  2. In a soup pot, melt the butter and add the onions. Saute on medium heat for about 25 minutes. Add the garlic and saute for another 3 minutes.

  3. Remove the skins from the potatoes and pumpkin, add to the pot. Use a fork or a potato masher to slightly mash them. Pour in the broth of choice and season. Bring this to a low boil and let simmer for 15-20 minutes.

  4. Remove from the heat and use an immersion blender to blend until smooth. Stir in the half and half. Serve!


  1. To make the crispy sage leaves: add a little olive or avocado oil to a skillet; let it get hot. Place the leaves in and fry on both sides (total of about 5 minutes on medium heat), Remove and let drain on paper towels. If they don't crisp up; you can fry them a little longer.

  2. To make the crispy prosciutto: Place in a clean skillet on medium low heat, fry until it begins to darken and flip. Do this on both sides and remove from the heat. Drain on a paper towel if necessary. I find it easier to cook prosciutto on a low heat rather than a high heat to avoid it burning and sticking to the pan.

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