Sweet Potato, Orange and Pumpkin Truffle Soup

COOKING TIME: 30 Minutes


  • 3/4 Pint of Vegetable Stock
  • 1 Orange zested and juiced
  • 1/2 Chopped Onion
  • 1 Cup of Peeled and Cubed Sweet Potatoes
  • 3 Tablespoons of Isola Garlic Olive Oil
  • Pinch of Sea Salt (Truffle for more flavor)
  • 3 oz of White Truffle Pumpkin Spread
  • Pinch of Pepper
  • Fresh of Coriander (garnish)
  • 1 oz of pumpkin seeds

Preparation Instructions

  1. Heat 2 tbsp of the oil in a large pan.
  2. Add the onion and cook until softened (about 5 Minutes).
  3. Add the chopped sweet potatoes, the orange zest and juice, garlic and vegetable stock.
  4. Season to taste with the salt and pepper.
  5. Bring to the boil, cover and simmer for 20 mins or until sweet potato are tender.
  6. Turn off the heat and use mixer to fully blend potatoes.
  7. In a frying pan add 1 tablespoon of oil, the pumpkin seeds and sea salt.
  8. Cook for 2-3 mins, shaking the pan, until the pumpkin seeds begin to pop and turn brown.
  9. Serve the soup in warm bowls, add a spoon full of pumpkin spread, sprinkled with the pumpkin seeds and a couple of coriander sprigs.

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A wonderful soup for when it starts to get cold outside, this soup is full of flavor!