Roasted Pumpkin And Sweet Potato Soup With Parmesan Crisps Recipe

Serve this delicious, warming soup with crusty bread for lunch or dinner

General info

Serves: 6
Cooking Time: 50 mins


  • 500g sweet potatoes, peeled and chopped
  • 1 small pumpkin or medium butternut squash, peeled, deseeded and sliced
  • 4tbsp olive oil
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, chopped
  • 1,5 litres hot vegetable stock small of handful of sage
  • 175ml double-thick cream

For the crisps

  • 125g Parmesan, grated


  1. Heat the oven to 200°C, 180°C fan. Toss the sweet potato and pumpkin in 1tbsp olive oil and some seasoning, and roast on two large baking trays for 30 minutes, until tender.
  2. Heat 1tbsp of the oil in a large saucepan, add the onions and garlic, and sweat for 5 minutes over a gentle heat, until soft but not coloured. Add the roasted vegetables and hot stock. Bring to the boil, then reduce to a simmer and cook for 5 to 10 minutes.
  3. For the crisps, make six circles of Parmesan on a lined baking tray and bake for 5 to 6 minutes until melted, remove from the oven and allow to cool.
  4. Heat the remaining oil in a small sauté pan and fry the sage for 1 minute on each side until crisp; remove with a slotted spoon to paper towel. Purée the soup with a stick blender until smooth, stir in 100ml cream, and serve in warmed bowls topped with a swirl of cream and a sage leaf, and Parmesan crisps on the side.

Make extra soup and freeze it for quick and easy weekday meals when you’re in a hurry

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