This Pumpkin and Sweet Potato Soup is easy, warming and packed full of flavour and healthy ingredients.  Pumpkin, sweet potato, carrot and onion are gently stewed and then pureed into a smooth and creamy soup.  This pumpkin and sweet potato soup is naturally gluten-free, dairy-free and can easily be made vegan too.  Perfect for warming up in winter or as part of a meal.  

Friends, meet one of my favourite soups – Pumpkin and Sweet Potato Soup which I have been remaking over the last weeks, cause I simply could not get enough

Ingredients

• 1 Tbsp. Olive oil or Coconut Oil
• 250 g Pumpkin or butternut Squash, skin removed and cut into small chunks
• 1 Sweet Potato, peeled and cut into small chunks (approx. 200 g)
• 1 large Carrot, peeled and cut into small chunks
• 1 Brown or Yellow Onion, cut into small chunks
• 1.5 litres water
• 2 Vegetable stock cubes & 1 chicken stock cube (or 2 veggie ones if you prefer)
• Pinch. Cumin
• 2 pinches Thyme
• 1-2 Bay leafs

Optional garnishes

• Croutons
• Greek Yoghurt
• Coconut cream
• Pumpkin seeds

Method

• Prep time! Peel, deseed, slice and cut all your ingredients so you have things ready for when you start cooking.
• Take a medium sized pot and put on a high heat. Add the coconut or olive oil (or butter if you prefer!)
• Once the oil is heated, add the sweet potato, carrot and onion. Coat with oil by stirring and leave to stew for a few minutes.
• Add the pumpkin and stir all your veggies together.
• In mean time, bring 1.5L of water to the boil, I usually use my tea kettle for that.
• If you use chicken stock pots, you can add these in with the veggies and let them melt (as they are soft already); if you use solid stock cubes, you may need to dissolve these into the water you boiled first.
• Add the water or stock to the vegetables in your soup pot, and stir well.
• Now you need to add on the herbs. For this I like to add them to a tea egg and drop that into the soup to be or you can tie them together – I cannot forget to take them out like this before blending!
• Leave to simmer for 20 – 30 minutes until all vegetables are through and through soft. Puree with an immersion blender until smooth.  If the soup is too thick, add more stock as needed until desired consistency is reached. 
• Important, please taste a bit of the soup and see what additional seasoning is needed; salt, pepper?
• Serve as you like with or without any of the additional garnishes and most of all, enjoy!