This Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter is all I feel like eating as we make our way through Autumn in Australia. The sweet potato and pumpkin offer sweet veggie goodness and the yellow split peas bulk up the recipe with lots of protein and fibre, making this soup more filling than your average soup!
Looking for other yummy soup recipes? You'll love my Best Ever Chicken Soup Recipe, or my Greek Lentil Soup.
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- Ingredients for Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter
- Instructions
- Substitutions
- Equipment
- Storage for Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter
- Top Tip
- FAQ
- Related
- WATCH VIDEO ON HOW TO MAKE THIS RECIPE:
- Roasted Sweet Potato & Pumpkin Lentil Soup with Curry Butter
Why you should make this Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter
1. It’s actually full of flavour, not just “healthy soup”
Roasting the veg properly gives you deep caramelised notes that you just don’t get from boiling. It tastes rich and satisfying while still being made from simple, whole ingredients.
2. It’s affordable and uses pantry staples
Split peas are cheap, filling and keep forever, making this a really practical recipe to have on repeat. You probably already have most of the ingredients at home.
3. It feels elevated with minimal extra effort
The curry butter takes a couple of minutes but makes the whole dish feel restaurant-level. It’s one of those small additions that completely changes the end result.
Ingredients for Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter
- Sweet potato: adds natural sweetness and helps create a smooth, creamy texture
- Pumpkin: brings that classic comforting flavour and bulk to the soup
- Yellow split peas: provide body, protein and a naturally thick, velvety finish
- Onion: adds savoury depth and sweetness once roasted
- Garlic: becomes soft and mellow when roasted, adding richness
- Olive oil: helps the vegetables caramelise properly
- Ghee: used to bloom spices and carry flavour through the soup
- Curry powder: gives warmth and complexity
- Cumin: adds earthy depth
- Turmeric: subtle warmth and colour
- Chilli flakes: optional heat to balance the sweetness
- Stock: builds the base flavour of the soup
- Coconut sugar: enhances the natural sweetness of the veg
- Lemon juice: lifts the soup and prevents it tasting flat.
- Curry butter ingredients
- Butter: rich base for the finishing drizzle
- Curry powder: reinforces the flavour from the soup
- Cumin: adds extra warmth
- Garlic: sharpness to balance the richness
- Chilli flakes: gentle heat
See recipe card for quantities.
Instructions
Step 1: Season and roast the vegetables until caramelised and soft
Step 2: Bloom spices in ghee then add soaked split peas followed by the stock
Step 3: Once peas are soft, add the vegetables
Step 4: Blend the soup using a stick blender
Step 5: Melt butter in a small pot and add spices to make curry butter
Step 6: Plate up soup, top with curry butter and herbs
Hint: Don’t rush the roasting
The deeper the colour on your pumpkin and sweet potato, the better your soup will taste. Slight charring on the edges is a good thing and adds real depth.
Substitutions
- Use vegetable stock instead of chicken to keep it vegetarian
- Swap yellow split peas for red lentils
- Use olive oil instead of butter and ghee, plus swap stock to veggie to make the dish vegan
Equipment
Use a stick blender like this so you don't have to bother with a big blender
Storage for Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if it thickens too much. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Top Tip
Balance at the end is everything
Before serving, taste and adjust with salt and lemon juice. This step is what takes the soup from flat to properly seasoned and balanced.
FAQ
No, but soaking can slightly reduce cooking time. They’ll cook perfectly fine without soaking.
Yes, it freezes really well. Just leave out the curry butter and add that fresh when serving.
Related
Looking for other recipes like this? Try these:
WATCH VIDEO ON HOW TO MAKE THIS RECIPE:
Roasted Sweet Potato & Pumpkin Lentil Soup with Curry Butter
Ingredients
- 700 g sweet potato peeled, cut into chunks
- 600 g pumpkin peeled, cut into chunks
- 1 large brown onion halved
- 6 cloves garlic skin on
- 3 tablespoon olive oil extra virgin
- 1 teaspoon black pepper
- 200 g yellow split peas rinsed and soaked for 30 + minutes
- 1 litre chicken or vegetable stock
- 1 tablespoon ghee or olive oil or butter
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon chilli flakes optional
- 2 teaspoon coconut sugar or brown sugar
- 1 tablespoon lemon juice
- salt kosher or fine sea salt
Curry butter
- 100 g butter salted
- 2 tsp curry powder
- ½ teaspoon cumin
- 1 small garlic clove finely minced
- pinch chilli flakes
- salt
To finish
- fresh coriander or parsley
Instructions
- Preheat oven to 220°C fan.
- Add sweet potato, pumpkin, onion and garlic to a large tray. Toss with olive oil, a good pinch of salt and pepper, then arrange everything flat-side down where possible. Roast for 35 - 45 minutes until deeply golden, soft and caramelised. Push it for colour, that’s where the flavour is.
- While that’s roasting, start your soup base. Add the ghee to a large pot over medium/low heat. Once melted, add curry powder, cumin, turmeric and chilli flakes. Let them gently sizzle for 30 - 60 seconds until fragrant. Be careful not to burn the spices.
- Add the lentils and stir to coat in the spiced ghee. Pour in the stock and simmer with the pot lid on for 15 - 20 minutes until the lentils are very soft and starting to fall apart.
- Once the veg is done, scoop the pumpkin flesh out, squeeze the roasted garlic out of its skins and add everything into the pot.
- Simmer together for another 5 - 10 minutes, then blend until completely smooth. Add a splash of water or stock if needed to loosen.
- Stir through the brown sugar and lemon juice, then taste and adjust salt. You’re looking for a balance of sweet, savoury and a little brightness.
Curry butter
- In a small pan, melt the butter over low heat. Stir in curry powder, cumin, chilli flakes and garlic with a pinch of salt, then let it gently bubble for 1–2 minutes until fragrant and slightly nutty.
To serve
- Ladle the soup into bowls. Spoon over the curry butter and finish with herbs. Serve with toasted buttery sourdough.
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