Roasted Pumpkin Sweet Potato Soup

5 from 1 vote

Roasted Pumpkin and Sweet Potato Soup with feta cheese. A flavorsome, sweet and savory, thick and starchy soup with herbs and spices.

Prep Time15

Cook Time1 30

Course: Appetizer, Soup

Cuisine: Greek, International

Keyword: soup, vegetables

Servings:

Calories: 190kcal

1 kg (2.2 pounds) roasted pumpkin puree from a roasted 3.5 kg pumpkin (see text above for instructions)
extra virgin olive oil
440 grams (15.5 ounce) sweet potato peeled + cut into cubes
1 medium-sized onion sliced
125 ml (½ cup) fresh orange or clementine juice
4-5 small sprigs of thyme
3-4 sage leaves
140 grams (5 ounces) feta cheese crumbled + a little bit extra to serve with
½ teaspoon smoked paprika
½ teaspoon ground allspice
⅓ teaspoon ground nutmeg
375 ml (1½ cups) hot water or stock (vegetables or chicken stock)

Heat a generous splash of olive oil in a medium-sized cooking pot.
Saute onion over moderate heat for 8-10 minutes until soft and translucent.
Add the sage leaves and thyme and cook for a minute.
Add the sweet potatoes and cook for 2-3 minutes.
Pour in the orange juice and cook until it drains almost completely.
Add the feta cheese, allspice, paprika, and nutmeg.
Pour in 1½ cups water or stock.
Simmer over low heat covered until potatoes are cooked.
Add the roasted pumpkin puree and ½ cup water. Stir well and put the lid back on.
Simmer for another 10-15 minutes over moderate heat.
Pulse the soup using an immersion blender. Taste to see if it needs any salt.
Serve with a drizzle of raw extra virgin olive oil on top, some feta, and paprika if you like.