Pumpkin and sweet potato soup with sage

Ingredients

• 42 g (3 tablespoons)unsalted butter
• 300 g (2 cups)leek, sliced, white and some pale green parts
• 1.5 kg (4 cups)peeled pumpkin, cut into chunks
• 500 g (2 cups)peeled sweet potato, cut into chunks
• 1.9 litres (8 cups)water
• 2 sprigssage
• to tastecoarse sea salt
• to tastefreshly ground white pepper
• 150 g (5 oz)fresh goat’s cheese

Instructions

1. 1

   Soften the leek

   Melt the butter in a saucepan over a medium heat. Add the leek and sauté for 6–7 minutes, until softened.

2. 2

   Cook the vegetables

   Add the pumpkin and sweet potato. Cook for a further 5 minutes, stirring continuously.

3. 3

   Simmer until tender

   Pour in the water, cover the pan and cook for 25 minutes, until the pumpkin and sweet potato are tender.

4. 4

   Blend until smooth

   Turn off the heat and blend the soup with a hand-held blender until creamy.

5. 5

   Infuse with sage

   Add the sage, cover the pan and cook over a low heat for a further 20 minutes.

6. 6

   Season the soup

   Season with salt and white pepper to taste.

7. 7

   Remove the sage

   Take out and discard the sage sprigs.

8. 8

   Shape the cheese

   Use your hands to roll the goat’s cheese into small pearls.

9. 9

   Finish and serve

   Add the goat’s cheese pearls to the soup just before serving.

What is pumpkin and sweet potato soup?

This is a smooth vegetable soup built around pumpkin and sweet potato, two ingredients often enjoyed in autumn. Sage adds an aromatic, savoury note, while fresh goat’s cheese brings a tangy contrast at the end.

The method keeps the vegetables’ flavours simple: soften leek in butter, simmer the vegetables until tender, then blend them before infusing the soup with sage. The cheese pearls give each bowl a creamy, slightly sharp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 7g protein, 28g carbs, 11g fat.

The pumpkin and sweet potato provide most of the carbohydrates, while butter and goat’s cheese contribute much of the fat. The goat’s cheese also supplies protein, though this is primarily a vegetable-based soup. Pair a bowl with a protein-rich side, such as beans or eggs, if you want a more balanced meal.

Choosing the vegetables

Pumpkin: peel it and cut it into chunks of similar size so it cooks evenly. A firm, sweet-fleshed pumpkin works well in a blended soup.

Sweet potato: peel and cut it into chunks roughly like the pumpkin pieces. It contributes sweetness and helps make the blended soup feel substantial.

Leek: use the white part and some of the pale green, as specified. Slicing it into rounds helps it soften evenly in the butter.

Build flavour before blending

Butter and leek: give the leek 6–7 minutes over medium heat, until soft rather than browned. This creates a gentle savoury base for the sweeter vegetables.

Vegetables: stir the pumpkin and sweet potato for the full 5 minutes before adding the water. Keep them moving so they cook evenly and do not catch on the bottom of the pan.

Check tenderness and texture

Doneness: after 25 minutes covered, a knife should pass easily through both the pumpkin and sweet potato. If either is still firm, cook until tender before blending.

Blending: turn off the heat first, then blend until the soup is creamy. Keep the blender head submerged to reduce splashing, and blend carefully while the soup is hot.

Let the sage infuse

Sage: add the two sprigs after blending and simmer gently, covered, for 20 minutes. Keeping the sprigs whole makes them easy to remove before serving.

Seasoning: taste after removing the sage, then add coarse sea salt and freshly ground white pepper to suit. The cheese will add its own savoury tang, so season the soup before adding the pearls.

Make the goat’s cheese pearls

Fresh goat’s cheese: roll it into small pieces with your hands shortly before serving. If it feels too soft to shape, chilling it briefly can make it easier to handle.

Serving: add the pearls to each bowl at the last moment so they keep their shape and provide a cool, creamy contrast to the hot soup.

What to serve alongside

Serve the soup with crusty bread or toast for a simple meal. A crisp green salad can add freshness alongside the soup’s soft, sweet texture.

For a more filling spread, offer the bread and salad separately so everyone can adjust their plate to suit their appetite.

Recipe notes & tips

• Cut the pumpkin and sweet potato into similarly sized chunks for even cooking.
• Stir the vegetables constantly during their 5-minute cook in the butter.
• Keep the pan covered while the vegetables simmer in the water.
• Blend only after turning off the heat, and keep the blender head below the soup’s surface.
• Remove the sage sprigs before serving so the flavour stays gentle.
• Shape the goat’s cheese pearls just before serving for the neatest finish.

Variations

• Extra sage: add another sprig if you would like a more pronounced herbal note.
• Black pepper: use freshly ground black pepper in place of white pepper.
• Smooth finish: pass the blended soup through a sieve for a particularly fine texture.
• More tang: crumble the goat’s cheese over the bowls instead of rolling it into pearls.
• Bread topping: serve with toasted bread on the side for a heartier meal.

Common mistakes to avoid

• Browning the leek: keep the heat moderate and stir it until soft, rather than letting it colour.
• Uneven chunks: cut the pumpkin and sweet potato to similar sizes so they become tender together.
• Blending too soon: check that both vegetables are tender before blending the soup.
• Overcooking the sage: keep the soup at a gentle simmer during the 20-minute infusion.
• Seasoning before tasting: add salt and pepper after the sage is removed, then adjust to taste.
• Adding cheese too early: place the pearls in the bowls just before serving so they remain distinct.

How to store

Store leftover soup without the goat’s cheese pearls in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, and add freshly shaped cheese pearls when serving.

Frequently asked questions