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Curried Sweet Potato and Pumpkin Soup Recipe

We recently had dinner at The Mill at Gordleton where they served us a curried sweet potato soup that was truly one of the best soups I have ever tasted in my life.  Naturally, I wanted to recreate this at home and keep it as healthy as possible, without losing the pleasure.  Part of the key to this is the rich cashew cream drizzled on the top.

This recipe comes pretty close.  I’m not going to claim that it is as good as at The Mill, but then not many things are as good as at The Mill.  If ever I can perfect it to their standard I will surely update this post with the secret.

I should also point out that you can vary the proportion of pumpkin and sweet potato, and if it makes life easier you can just use your preferred one of the two.

Serves 4


  • 1/2 small round pumpkin
  • 2 sweet potato
  • 3 tsp paprika powder
  • 2 tsp mild curry powder
  • 4 garlic cloves
  • 2 red onions
  • 1 cup raw cashews
  • 1 cup water
  • 1 handful rosemary
  • Unrefined salt
  • 1 tsp vegetable stock powder
  • 2 tsp olive oil


First of you need to make the cashew cream.  This is super easy.  Just put the cashews and water in a high powered blender and wizz it up until it is a super smooth cream.  Note that toasted or roasted cashews will be harder and might not blend so easily.

Now slice the pumpkin and sweet potato roughly 1cm thick and lay them on a baking tray with a handful of fresh rosemary and lightly scatter with salt.  Drizzle the olive oil over the tray and then mix everything up to get it lightly coated in the oil.

Sweet Potato, Pumpkin and Rosemary

Put it in a pre-heated over for about 30mins.

Putting vegetables in the oven

While the tray is in the oven, finely chop the garlic and onions and water fry them until soft and translucent.  The mix in the stock powder, curry powder and paprika, ensuring at all times that there is some water in the bottom of the pan to prevent sticking and burning.  Simmer it gently until the pumpkin and sweet potato are ready to come out of the oven.

Water frying the garlic, onions and spices

When ready, put all of the ingredients (excluding the cashew cream) into a high powered blender and blend until super smooth.  Check the seasoning and adjust if required.

Pour half the cashew cream in, mix it up and serve.  Put the remainder of the cashew cream in a small jug for drizzling over the top.


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