This roasted pumpkin and sweet potato soup is an easy meal packed with Southeast Asian flavours. If you roast the vegetables in advance, you can put it together in no time on a busy weekday.
Both pumpkin and sweet potato are a good source of beta-carotene (a precursor of vitamin A) and also contain potassium, dietary fibre, among other micronutrients. This soup is gluten-free and dairy-free. It can be made vegetarian/vegan by substituting the fish sauce for salt or soy sauce. As always, make sure you are adding some protein to make it a more satisfying meal.
Roasted pumpkin and sweet potato soup
- 3 cups cubed pumpkin
- 1 cup cubed sweet potato
- 2 tbsp coconut milk
- 2 kaffir lime leaves, sliced
- 1 tsp grated ginger
- 2 cups water
- 2 tsp lime juice
- 1 ½ tsp fish sauce
- ¼ tsp turmeric
- ¼ tsp salt (more to taste)
- Coriander leaves
- Sliced chilli (optional)
- Extra coconut milk
- Preheat oven to 220°C (200°C fan-forced).
- Place pumpkin and sweet potato in a baking tray lined with wax paper. Roast for 20-30 minutes until nicely browned.
- Heat 2 tbsp coconut milk in a medium pot or saucepan at low-medium heat. Add kaffir lime leaves and ginger and cook for 3-5 minutes.
- Add water and vegetables to the pot. Bring to a boil and blend with a stick blender or in a regular blender/food processor.
- Season with lime juice, fish sauce, turmeric and salt.
- Serve with coriander leaves, sliced chilli and an extra splash of coconut milk.