Sweet Potato, Carrot & Pumpkin Soup

With such an abundance of root vegetables available in winter there is no excuse for not making a big steaming pot of hearty soup.  This time I chose predominantly sweet potatoes and carrots and threw in some pumpkin to thicken it.  The best addition however was a tin of drained cannellini beans.

This gave the soup more texture and when blended it was beautifully smooth and silky and a good way to sneak some beans into everyone’s diet.  I also makes the soup go further.  This recipe freezes well and we even use it as a sauce over freshly cooked filled pasta like tortellini or ravioli.



2 tablespoons olive oil

1 clove garlic grated

2 tablespoons cumin powder

2 sweet potatoes

4 large carrots

½ butternut pumpkin

1 large onion sliced

2 litres of chicken stock

1 400g tin cannellini beans drained

Salt & pepper to taste

Spring onions finely chopped for garnish

Tabasco sauce


Heat the olive oil in a large soup pot

Gently sauté the onions and garlic

In the meantime peel and chop all the root vegetables into chunks of about the same size

Add to the soup pot with the cumin powder and toss to coat the vegetables

Pour in the chicken stock and bring to the boil

Season to taste and simmer until vegetables are soft – about 1 hour

Add in the cannellini beans and blend with a stick blender to puree the soup

Check the seasoning again – if too thick add some more water and bring back gently to the boil

Serve piping hot garnished with spring onions and a few drops of your favourite Tabasco or hot sauce.


Bon Appetit!  🙂


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