Recipe Week II: Sweet Potato Soup with Pumpkin Seeds & Thyme

Nothing beats a fresh warm bowl of fall soup!! Test out this Sweet Potato Soup with Pumpkin Seeds & Thyme recipe from Sweet Paul! It will warm your soul!

Photography by Reetta Pasanen

Sweet Potato Soup with Pumpkin Seeds & Thyme by Sweet Paul


1 onion

1 garlic clove

4 large sweet potatoes

3 large carrots (around 3-5)

2 tbsp olive oil

4 cups vegetable stock

¾ cup heavy cream

¼ tsp freshly ground chilli

¼ tsp freshly ground black pepper

garnish: toasted pumpkin seeds and thyme twigs and heavy cream



Peel and chop the onion, sweet potatoes and carrots. In a large pot, sauté them briefly in oil. Add the vegetable stock. Bring the stock to a boil and then lower the heat to medium heat. Cook for around 25 minutes or until the vegetables are tender. Using a hand blender, purée the soup. Then add cream to thicken it. Stir the soup and bring to a boil. Season with chilli and pepper. Add salt if required. Toast pumpkin seeds in a pan until lightly toasted. Serve soup in bowls garnished with pumpkin seeds, fresh thyme and a drizzle of heavy cream.

Tip: You can swap in chicken stock for vegetable stock if you like!

Leave a Reply

Your email address will not be published. Required fields are marked *

Looking for Something?