Spicy pumpkin and sweet potato soup

Years of hostel living have made me a hater of all things soup.  There is just something about that oniony, vegetable stock smell that immediately brings back a flood of angsty adolescent feelings and memories of cold hallways, even colder study halls and horrible margarine and polony sandwiches.  However since I have been dating a kaaskop with a predilection for soup and especially ‘snert’ – a Dutch pea and ham soup – I have become a little more open-minded about soup.  Studies have shown that soup keeps you feeling fuller for longer than solids and what with how easy it is to freeze, it is a great way to keep lunch on hand during the winter months.  

Even with the progress I have made with my feelings towards soup, there is still no way that I will eat a meaty soup – that is just a bridge too far – so Meat Free Monday is perfect for expanding my soup making repertoire and doing something to lessen my carbon footprint. Meat Free Monday is also a great way to explore alternative and healthier protein sources and oh my word, get ready to start exploring spices.  Tunisian harissa paste, Egyptian dukkah and delicious curries are just a few of the interesting ingredients used to add a kick to your all out veggie meal.  Do try it sometime, it is LOADS of fun :).

Spicy Pumpkin and Sweet Potato Soup


  • 400 g pumpkin, peeled and diced
  • 350 g sweet potato, peeled and diced
  • 3 granny smith apples, peeled and cored
  • 625 ml veggie stock
  • half an onion (chopped)
  • 1 tsp minced garlic
  • 1 tbsp red curry
  • 200 ml coconut cream


  1. Fry the onion in melted butter until soft.Fry up the onions and garlic
  2. Add the garlic and fry for another minute.
  3. Add the vegetable stock, vegetables and apples.Cover the ingredients with vegetable stock
  4. Depending on the size of your pot add less or more vegetable stock.  The veggies and apples should just be covered by the stock.
  5. Let it boil away for about 20 to 30 minutes, until the pumpkin and sweet potato is soft enough to be forked.
  6. Remove it from the heat and add the coconut cream and red curry paste.Add the coconut cream and red curry paste
  7. Blitz it with a blender until it is smooth.

Serve with some fresh chopped coriander and croutons. Enjoy!Spicy pumpkin and sweet potato soup