Roasted Pumpkin and Sweet Potato Soup with White Truffle Oil

Roasted Pumpkin and Sweet Potato Soup with White Truffle Oil


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We had family over for Halloween this year and I made this soup as a starter. I roasted two fresh sugar pumpkins and a couple sweet potatoes along with some spices, which filled the house with such a comfortable aroma. This Fall we visited Napa for our anniversary and picked up some quality white truffle oil, it was the perfect topper for the soup.

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  • 2 med. sugar pumpkins, cleaned
  • 2 sweet potatoes, peeled and cubed
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • 4 Tbs. clove garlic, minced
  • 2 Tbs. fresh ginger root, minced
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. dried thyme
  • salt and pepper, to taste
  • 3 C. chicken broth
  • 1/2 C. whole milk
  • 1/2 C. heavy cream
  • white truffle oil, to taste(garnish)

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Pre-heat oven to 350 degrees. Place pumpkins and sweet potatoes on lightly greased baking sheets. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-35 minutes, or until fork tender. Remove and set aside. Heat 1 Tbs. oil in a large sauce pan over medium heat and add garlic and ginger, let cook 1 minute. Add roasted pumpkin, roasted sweet potato, pumpkin pie spice and dried thyme, toss to coat evenly. Let cook 3-5 minutes then add chicken broth and bring to a boil. Reduce heat to a simmer, cover and let cook 15-20 minutes. Using an immersion blender, begin pureeing the ingredients, or puree in batches using a blender and return to pan.  Add milk and heavy cream and stir until completely combined. Heat thoroughly but do not boil at this point. Garnish with dots of white truffle oil.

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