This is honestly my favourite pumpkin soup ever! I made a few years ago by just chucking a few ingredients together as I already had some roasted pumpkin and sweet potato in the fridge and it was just so delicious. So when I visited my parents farm on the weekend and my Mum offered to cut a HUGE homegrown pumpkin, I knew exactly what I was going to make. It just so happens to be the perfect rainy weather for soup too, which is perfect.



1- 1.5 kg’s Pumpkin, chopped into 2 cm pieces (butternut or Kent works well)

1 kg sweet potato, peeled and chopped into 2 cm pieces

8 garlic cloves, peeled

4 tablespoons olive oil

Salt & Pepper

500g short cut bacon

2 brown onions

500 ml-1 litre of vegetable stock (depending on how thick you like your soup, start with 500ml and you can always add more if too thick).



Pre-heat the oven to 200°C and line 2 large trays with baking paper.

Place the chopped sweet potato on one tray, pumpkin on the other tray, drizzle with olive oil and season with salt and pepper.

Place garlic cloves on the tray and toss with the oil, salt and pepper also.

Roast vegetables and garlic in the oven for 20-25 minutes or until vegetables are browned and soft.

Meanwhile, place stock in a large pot over medium to high heat also adding bacon, onion and bring to the boil then reduce to low to simmer for 15 -20 minutes until the roasted vegetables are ready.

Combine roasted vegetables into the large pot and allow to simmer for 5-10 minutes for the flavour to infuse.

Pour into a powerful blender, you may need to do it in 2 or 3 stages and blend until soup becomes a smooth consistency. If soup is too thick, add extra water or stock and blend.

Serve with a dollop of Greek yoghurt / coconut yoghurt, cracked pepper and fresh coriander.


The perfect rainy day dish!


Eat Your Way Healthy - Recipe Book by Leisa Tuite


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My new book Eat Your Way Healthy brings you over 60 simple, delicious and nourishing recipes, including gluten, dairy and refined sugar-free options. 

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