Roast pumpkin and sweet potato soup
A warming soup blended with spices and finished with a creamy blue cheese and buttermilk drizzle.
Updated : 16 March, 2026
Easy
About 20 min.
Ingredients
1
Onion
1
Pumpkin
500 grams
Sweet potato
60 milliliters
Olive oil
1 teaspoon
Cinnamon
0.5 teaspoon
Nutmeg
1.5 liter
Vegetable broth
125 milliliters
Red wine
to taste
Salt
to taste
Ground black pepper
For the buttermilk cheese sauce
125 grams
Blue cheese
250 milliliters
Buttermilk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C / 400°F / Gas 6.
Step 2
Place the onion, chopped pumpkin, and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with cinnamon and nutmeg, then toss gently so the vegetables are evenly coated.
Step 3
Roast in the oven for 45 minutes to 1 hour, or until the vegetables are tender and lightly caramelised.
Step 4
Allow the roasted vegetables to cool slightly. Transfer half of the vegetables to a food processor and add 500 ml / 17 fl oz of vegetable stock. Blend until smooth, then pour the purée into a large saucepan.
Step 5
Repeat the process with the remaining roasted vegetables and another 500 ml / 17 fl oz of vegetable stock, blending until smooth and adding the purée to the saucepan.
Step 6
Pour the remaining 500 ml / 17 fl oz of vegetable stock into the food processor and swirl it around to collect any remaining vegetable purée, then add this to the saucepan as well.
Step 7
Stir in the wine and season to taste with salt and freshly ground black pepper. If the soup is thicker than you prefer, add a little extra water to reach your desired consistency. Gently heat the soup until warmed through.
Step 8
To prepare the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend until a smooth paste forms. Transfer the sauce to a jug or bowl.
Step 9
To serve, ladle the soup into bowls and drizzle a little of the blue cheese sauce over each portion. Place the remaining sauce on the table so guests can add more if they wish.
Author note
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