Roasted Pumpkin & Sweet Potato Soup by Dr Sue Shepherd

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The roasted vegetables give this healthy soup a lovely flavour!


  • 2kg pumpkin, peeled and cut in to 2cm cubes
  • 400g sweet potato, peeled and cut into 2cm cubes
  • 3 table spoons olive oil
  • 2 litres gluten-free vegetable stock
  • ½ cup extra light cream, warmed
  • freshly ground black pepper, to taste
  • extra cream, for serving (optional)
  • chopped fresh parsley or coriander, for serving


  1. Preheat oven to 180°c/160°c fan-forced. place pumpkin and sweet potato pieces on a baking tray and drizzle with olive oil.
  2. Bake in the oven, turning occasionally, for 30–40 minutes or until cooked and browned, add cooked pumpkin and sweet potato and vegetable stock to large stock pot. Simmer over low-medium heat, uncovered for 15–20 minutes, stirring occasionally. Remove from heat, allow to cools lightly.
  3. Add cream and purée with hand-held blender until even in texture. taste, season with pepper. 
  4. Divide among 8 bowls and serve with a dollop of extra cream, if desired top with fresh herbs.


Diabetic Friendly – Use salt reduced vegetable stock.


Nutritional Analysis

Per serve: energy 1134 kJ (270cal), protein 7.1g, fat 11.3g, saturated fat 3.2g, carbohydrate 32.9g, sugars 20.4g, fibre 7.9g, sodium 971mg, GI medium


WGF Kids & Teens

Recipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease and the Gluten-Free Diet for Adolescents



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.