Gluten Free Fitness

Pumpkin and sweet potato soup

Recipe by
35 min.
| Servings: 4

Pumpkin and sweet potato soup is the perfect Autumn or early Winter weekend lunch recipe. Also works great as an appetizer.


  • 20g butter
  • 1 thinly sliced leek
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 small chilli (deseeded, chopped)
  • 800g pumpkins (peeled, diced)
  • 800g sweet potatoes (peeled, diced)
  • 5 gluten free vegetable stock cubes
  • 1/3 cup coriander leaves or parsley (chopped)


  1. Heat the butter in a large saucepan over a medium-high heat.
  2. Add leek, cumin, cinnamon and chilli. Cook for 2 to 3 minutes or until soft.
  3. Add the sweet potato and pumpkin and stir thoroughly.
  4. Add vegetable stock, cover and bring to the boil.
  5. Reduce heat and simmer for 20 minutes or until vegetables are tender. Remove pan from heat.
  6. Add salt, pepper, coriander or parsley.
  7. Serve with gluten free pita bread, or regular gluten free bread, and cream cheese.


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