Sweet Potato Pumpkin Carrot Cream Soup


Halloween is just a day away. Although it is not a common holiday in Europe, the American Halloween traditions are becoming with every year more and more popular. Most European regions, specially the catholic ones, celebrate the 1st of November instead of the 31st of October. Nevertheless, I wanted to bring a recipe which fits into both holidays.


What you need:

  • 2 sweet potatoes
  • 500g pumpkin
  • 3 carrots
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon spicy paprika
  • 1 spoon salt
  • 1 spoon avocado oil
  • 2 cups of water


How you do it:

Peel and dice the sweet potatoes, the pumpkin, and carrot. Put the diced vegetables into a pot and add the spices. Cover with avocado oil and water. Cover the pot and let the soup cook for aprox 30-40 minutes. When the vegetables are soft blendthe soup and stir.

Serve and enjoy



6 thoughts on “Sweet Potato Pumpkin Carrot Cream Soup

    1. Thank you. Yours looks nice and delicious, too. Looks like it is the perfect time for some hot soups as it is getting colder and colder. Spicy Chorizo and Beans. Looks like the Spanish answer to Chili con Carne.

      1. Yes it is getting colder Luis. Just had our first hard freeze last night and it got all of my tomato bushes.

        Soup is great for cold days. Hope you can try the Spicy Chorizo Bean Soup (if you do try it, the Basque chorizo doesn’t work as well as the Mexican style). 🙂

      2. Absolutely I will try that. Nevertheless Basque chorizo is only good for some dishes. I will go for my self-made chorizo from Andalucia. It is the most similar to the Mexican one.

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