Pumpkin, sweet potato and carrot soup

Pumpkin, sweet potato and carrot soup

By Maddison Nusdorfer (BHSc Nutritional and Dietetic Medicine) – Clinic Services Coordinator

Serves 4


  • 3 cups of chopped and peeled butternut pumpkin
  • 3 cups of chopped and peeled sweet potato
  • 3 medium carrots peeled and chopped
  • 3 cloves of garlic, crushed
  • 1 large brown onion, diced
  • 1L of vegetable stock
  • 4cm piece of lemongrass finely sliced
  • Thumb sized chunk of ginger finely sliced
  • Pinch of salt and pepper


  1. Fry the onion, garlic, ginger and lemongrass in olive oil in a large pot until fragrant.
  2. Add in the rest of the vegetables to the pot and cook for ten minutes until they are browned.
  3. Add the vegetable stock, salt and pepper and bring to the boil. Once the vegetables and stock are boiling bring them down to a simmer and cook for at least 1 hour.
  4. Once the vegetables are soft and falling apart, use a stick blender to blend the soup until smooth.
  5. Top with fresh coriander and serve immediately or store in the fridge for up to a week.

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