Moroccan Sweet Potato and Pumpkin Soup


Alas, the time has come (the walrus said) for soup. It is indeed soup weather. So to go with my beautiful bread I made a beautiful moroccan soup. Had I had chickpeas I think they would have been wonderful in it- but I did not. My own, very simple, recipe:


Moroccan Sweet Potato and Pumpkin Soup


  • 200g pumpkin
  • 150g sweet potato
  • 2 cloves garlic
  • 2cm cube of ginger
  • 1 1/2 cups vegetable stock
  • Olive oil
  • Coriander
  • 1 1/2 tsp ground cumin
  • 2 tbsp greek yoghurt
  • sprig of parsley.


  1. Cut the pumpkin and sweet potato into small cubes and roast until soft. It is worth it to roast these and not boil them in the stock as I find the flavour is much richer.
  2. Crush the garlic and grate the ginger.
  3. Bring olive oil to heat in saucepan and add ginger and garlic.
  4. Add stock, roasted pumpkin and sweet potato, corriander and cumin and simmer for 10 minutes.
  5. Remove from heat and blend until smooth.
  6. Pour into bowl and add greek yoghurt and parsley.
  7. Enjoy with a slice of home made bread!


It’s almost getting to the time of year where I make up a vat of different soups to freeze for lunches. Hopefully there will be a few sunny days between now and then though!


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