This quick and nutritious soup is sure to please the whole family. You can also use butternut squash in place of the pumpkin if you like, as well as other fresh herbs. It’s one of the over 70 healthy and tasty recipes in the new ebook, LUNCHBOX SOLUTIONS, which you can find at

Sweet Potato and Pumpkin Soup with Thyme


Water (enough to boil the pumpkin and sweet potato)
4 cups pumpkin pieces, peeled and cut into 2.5cm cubes
1¼ cups sweet potato pieces, peeled and cut into 2.5cm cubes
1½ cups vegetable stock
1 cup coconut milk (or non-dairy milk, such as almond milk)
¼ teaspoon fresh thyme leaves or dried thyme
3 tablespoons agave syrup or honey
4 thyme sprigs or fresh parsley, for garnish (optional)
½ – ¾ teaspoons sea salt
Pepper (to taste)


Fill a large saucepan with water and add the pieces of pumpkin and sweet potato. Cover and bring to the boil. Cook for 10-15 minutes or until tender, then drain and set aside to cool for 10 minutes.

Combine the pumpkin and sweet potato with the remaining ingredients (except the garnish) in a food processor or blender and blend until smooth (you can also use a hand blender). You may need to process the soup mixture in two batches depending on the size of your machine. If needed, adjust the consistency by adding a little more milk or stock while blending. Check for seasoning and add more salt and pepper if desired.

Then gently reheat the soup in a saucepan over medium heat, stirring often until just heated through (do not boil) and serve garnished with thyme or parsley.

Serves: 6 – 8 portions
Cooking time: 30 minutes