November 3, 2016

Sweet Potato and Pumpkin Soup

Today is a super fun day because we are celebrating Cynthia's newest edition to her family, Luke Samuel McTernan, also known as B3! Steph and Alana have organized this wonderful 'bowl' themed virtual baby shower for Cynthia, and when they asked me to join, I excitedly said yes! I have been a long time followers of Cynthia's blog - Two Red Bowls.
I was initially drawn to her blog for her beautiful photography style and mouth-watering recipes, obviously that has not changed, but now I find myself coming back to her space time and time again because even though we've never met in person, there is something so heart warming and comforting in her writing style that makes you feel like you are sitting down with an old friend. I love the snippets from her life, her stories about B2. I also find it amazing that not only does she have time to produce such beautiful content, but she is also a lawyer, and now a new mom! So, congratulations Cynthia on your baby boy. You are going to make a wonderful mother.

In celebration, I'd like to share this recipe for the most delicious and creamy squash-style soup I've ever made. I'm not typically a fan of squash soups, I prefer brothy soups or thin tomato soups, but after my obsession with baking pumpkin this year, and in attempt to rid my fridge of some pumpkin leftovers, like you do with soup, I threw a bunch of things in a pot and let them simmer. I got distracted, the baby cried, the phone rang, the next thing I knew, the soup was boiling down to nothing. I thought that I had completely ruined it, but after I rehydrated the veggies with more broth, pureed, and then added cream, I was actually quite shocked at how good it had turned out! If you'd like to take a peek at what other bloggers have made for Cynthia, I have included the links below. Everything looks sooooo delicious.

I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom's Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman "Bowls"
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A Big Hawaiian Fruit Bowl
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
twigg studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
the broken bread | Roasted Celeriac + Fennel Soup
Fig+Bleu | Cauliflower Harissa Soup
my name is yeh | Corn Dog In A Bowl
Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler
Chocolate + Marrow | Parsnip + Potato Soup with Crispy PancettaWith Food + Love | Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt

serves 8
prep time: 20 minutes
cooking time: 60 minutes

2 tbsp butter
1/2 onion, diced
1 carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1/2 small pumpkin, peeled and chopped
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
6 cups broth
1 cup half and half cream

1 cup cooked black lentils
1 tbsp canola oil

pumpkin seeds
In a large soup pot or dutch oven, fry the onion in butter on medium heat, until translucent. Add the carrots, sweet potato, pumpkin, and spices and cook for ten minutes.

Add the broth and simmer until vegetables are very soft, almost falling apart - approximately 40 minutes.

Puree with a hand blender or regular blender, until smooth. Stir in the cream.

Serve with a swirl of yogurt, crispy lentils, pumpkin seeds, and/or parsley.

To make the lentils, simply fry in oil on low-medium heat until crispy.


  1. This soup is gorgeous! Love the creaminess you achieved here :)

  2. i'm in love with the lentils and pumpkin seeds on top! i can just imagine the cozy :)
    thank you so much for participating heather and hope you and your family are doing well!! xo

  3. This is just my kind of soup!! I love pumpkin everything, I guess, so...

  4. I have already made a soup with sweet potato but along with carrot. I loved it, I'm sure this one must be a delight :)

  5. Mmmm Heather this looks so good. Love your photos as always and I haven't visited in a while - congrats on baby!!! Cute!

  6. I just wanna say that this is such a WONDERFULLY TOUCHING & HEART-WARMING creative idea & gesture ! This is going to make the parents of 'B3' so HAPPY ! It’s stuff like this that encourages me to continue blogging (even though I often feel like saying, “yeah, that’s enough, time to stop …”). Yet I soldier on. And yeah, oh how I wish-wish-wished I could have been part of this magical sharing moment too !!! Great job, take care & nice meeting you … georgie @ :)

  7. This sounds delicious. Love the idea of lentils on top. I have extra squash on my counter for soup this weekend. This looks like the perfect soup. Thanks

  8. So so happy to have found your blog - this fall recipe sounds so beyond tasty! 😍

  9. This sounds and looks absolutely perfect, Heather! I love when happy accidents make a dish even better. Thank you so much for such kind words and for being a part of this wonderful day. I'm so glad to have met you through the blogosphere!

  10. I loved it, I'm sure this one must be a delight