Sweet Potato and Pumpkin Soup

Today is a super fun day because we are celebrating

Cynthia's newest addition to her family, Luke Samuel McTernan, also known as B3! Step 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 heartwarming 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 an 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 so 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 |


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 Pancetta

With Food + Love |

Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt

print recipe


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.