Baked Pumpkin & Sweet Potato Soup with a Spiced Crunchy Topping

An exotic twist to a winter-time favourite. This baked pumpkin and sweet potato soup is creamy and delicious, and the crunchy spiced topping gives it just the right amount of texture and extra nutrition for a filling winter meal. 



  • 1/2 butternut pumpkin
  • 1 sweet potato
  • 1 brown onion
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 garlic cloves
  • 3 tsp vegetable stock powder
  • 3 cups water
  • 1/2 can coconut milk
  • Salt and pepper to taste
  • Handful of fresh corriander, and extra to serve



  1. Preheat oven to 160 degrees fan forced, chop the pumpkin, sweet potato, onion and garlic into large chunks (leave skin on), place in a baking dish, drizzle over olive oil, and paprika and place in oven. Bake for approximately 60 min, or until veggies are soft and juicy.
  2. Meanwhile, add all the ‘crunchy topping’ ingredients to a mixing bowl (except the kale chips), stir well, transfer to a lined baking tray and spread flat. Place in the oven and bake for 20 minutes or until everything is crunchy and golden.
  3. Once the veggies are cooked, transfer to a blender, add the water, veggie stock powder, and salt and pepper and blend until smooth, add the coconut milk and process again until smooth and creamy.
  4. Serve soup into bowls, mix kale chips into the ‘crunchy topping’ mixture, serve it over the soup and top with coriander and any other extras (see extra optional toppings).

Original recipe: Ellie Bullen, Elsa's Wholesome Life

Loving Earth Holistic Kitchen

Article by Loving Earth Holistic Kitchen

Loving Earth is an Australian brand that offers a delicious range of raw chocolate products, healthy snacks, nutrient-dense superfoods and a whole lot more. The Loving Earth ethos is based around three central concepts: their products need to be Healthy, Sustainable and Fair.

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