Two-kinds-of-Potato’n’Pumpkin Soup

Soup (1)

After our Zwiebelkuchen and Fig & Berry Dessert turned out so nicely, my friend Joanna and me keep cooking together regularly. This delicious soup recipe, created by Joanna, is just the perfect winter food – warming, nourishing, healthy and still super delicious. I especially like the combination of potatoes and sweet potatoes, but you can also do it with only one of them.


Serves three

  • 6 potatoes
  • 1 Hokkaido pumpkin
  • 1 big sweet potato
  • 1 big onion
  • 1 clove garlic
  • 1 little piece of ginger to taste
  • 0.25-0.5 cup of plant-based cream (preferably soy or oat)
  • about 1 tbsp vegetable stock powder
  • agave sirup
  • lemon juice
  • salt, pepper, nutmeg, paprica & curry powder
  • garnish suggestion: pumpkin seeds & bread crumbs

Wash and slice both the potatoes into cubes.


Boil them in a pot with just enough water to cover them for about 15 min. Meanwhile, cut the pumpkin and onion into cubes as well and fry in a separate pan with garlic and ginger. You can season the pumpkin in the pan to taste.

After the potatoes have become almost tender (~15 min) and the pumpkin and onion softened a bit, pour the pumpkin-onion-mixture in the pot and let simmer for a bit. When the texture of all three is soft and they’ve soaked up almost all the water, use a potato masher or hand blender to purée the soup.


Now, add the soy milk till preferred consistency (and maybe some water if needed), vegetable stock, agave, lemon and all the spices. Let sit for a bit and prepare some roasted bread crumbs and pumpkin seeds.

Crumbs & Seeds

Garnish with the seeds and crumbs and enjoy the winter!

Soup (2)

/Thanks for reading! If you like my stuff (or have suggestions), feel free to like, share and/or leave a comment. You can also join me on Facebook. Every like & comment welcome!

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