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Pumpkin and Sweet Potato Soup with Blue Cheese Drizzle

Savory, nutritious and with a hint of sweetness, Pumpkin is one of autumn's most versatile and delicious vegetables. For her first contribution to Malta restaurant, food and review website, Food Passionista shares a dish which will surely keep you warm during the cold season.

Pumpkin and Sweet Potato Soup with Blue Cheese Drizzle


Main Ingredient Pumpkin
Preparation Time 5-15 minutes
Cooking Time Less than 1 hour
Course Soup
Recipe Serves 4
Recipe Type Soup

Autumn is a gorgeous time of year. Nature gives us a spectacular show of colour and richness to enjoy before we are plunged into winter. It also provides us with fabulous vegetables such as wild mushrooms, aubergines and my favourite of all - the pumpkin.

A lot of people might think that the pumpkin is a boring vegetable. For me it's exactly the opposite. Being extremely versatile, it can be boiled, baked, steamed, or roasted, and is perfect in risottos, with pasta and in pies.

Today I would love to share with you one of my absolute favourite pumpkin recipes. This Pumpkin and Sweet Potato Soup offers a very fine combination between the soft, velvety texture and honeyed richness of the pumpkin and the strong flavour of the blue cheese mixture.



You need:

1 kg Pumpkin, deseeded
4 medium sized Sweet Potatoes
2 large onions
1 tsp ground cinnamon
1 tsp ground ginger
100gr Blue Cheese
75ml Greek Yoghurt
Salt & Pepper
Extra virgin olive oil
Chicken Stock


Preheat the oven to 180°C.

Peel the pumpkin, sweet potatoes and onions and cut them into big chunks. Put them on a baking tray and sprinkle them with the cinnamon, ginger, salt & pepper. Drizzle over a generous glug of extra virgin olive oil.

Bake in the oven for approximately 40 minutes or until golden brown.

In the meantime, blend the blue cheese with the Greek yoghurt and season with salt and pepper. You can adjust the ratio of blue cheese to yoghurt to your taste. Personally, I like to have quite a strong flavour since this soup is quite sweet and the resulting contrast in the taste is simply delicious.

Once the vegetables are cooked through, liquidise the soup in batches. Pour into a saucepan and season with more salt if necessary.

Taste and season accordingly.

To bring it all together:


Serve hot, with a drizzle of blue cheese and freshly cracked pepper.



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December 03, 2010
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Prosit Rachel. love it.

Rachel Amellal Grima
December 03, 2010
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Yeah, parsnips would be great. Turnips would do as well.

Mona Farrugia
December 03, 2010
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Sweet potatoes have a slightly mealy texture but they are also a bulking agent for the soup. How about parsnips? Also slightly sweet, also slightly mealy.
@Rachel, what do you think?

charlotte schembri
December 03, 2010
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Sounds lovely. Can you suggest a substitute for sweet potatoes?

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