Sweet Potato & Pumpkin Soup

Prep Time

10 minutes

Cooking Time

40 minutes


4 serves


3 x rashers bacon

1 large brown onion, peeled & cut into chunks

20 grams organic butter or coconut oil

1 x medium sweet potato, approx 250 grams, peeled & chopped into 2cm cubes

500 grams (approx 1/2 small)  butternut pumpkin, peeled & chopped into 2cm cubes

1 x carrot, peeled & chopped into 1cm pieces

Salt & Pepper

2 cups (approx) good quality vegetable stock, preferably homemade

I handful baby spinach, finely shredded

1 handful chopped chives

Sour cream, optional for serving


  1. Place a frypan on high heat, cook bacon rashers, until crispy. Transfer to paper towel, set aside. 
  2. Melt butter or coconut oil in large saucepan, add onions. Sauté for 2 minutes or until onions are translucent.
  3. Add sweet potato, pumpkin and carrot, season with a little salt and pepper. Continue to sauté on med-high heat, stirring continuously. Turn heat down to medium, place lid on saucepan, continue to cook vegetables, checking & stirring every 5 minutes. Cook for 20 minutes, or until vegetables have softened & started breaking down.
  4. Next add in vegetable stock, if you prefer a thicker soup, add a little less. Stir stock in well. On medium heat, cook with lid ajar, stirring occasionally. Cook for a further 15 minutes or until vegetables are cooked through.
  5. Transfer soup to a blender, taking care, blend soup until nice & creamy. Adjust seasoning with salt. & pepper, to taste.
  6. Your now ready to serve your soup, on each bowl, add a handful of shredded baby spinach, sprinkle of chives & bacon. Serve with hot crusty homemade bread. Enjoy! 


  1. Place onion into mixing bowl chop 3 sec/sp 5. Scrape don sides of bowl
  2. Add coconut oil or butter, sauté 3 minutes/120 deg/sp 1
  3. Add sweet potato, pumpkin & carrot, sauté 10 mins 100 deg/sp 1.5
  4. Add stock, cook 20 mins/100 deg/sp 1
  5. Blend 1 minute/gradually to sp 9. 


Gluten free - Dairy Free - Vegetarian - Paleo


Maddie Race - Health & Wellness