Pumpkin and sweet potato soup
Delicious soup with all the orange veggies I could find. Pumpkin, sweet potato and carrots, blended into a delicious puree of sweet flavours. The pepitas add a nice crunch and although I added a splash of exrta cream, leaving it without will not take away anything from the amazing taste.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 clove of garlic
- 1 Tbsp of ginger, peeled and chopped
- 2 sweet potatoes, peeled and diced
- 2 large carrots, sliced
- 2 cups of pumpkin, diced
- 3 cups water
- 1 vegetable stock cube
- 1 Tbsp vegetable powder (optional)
- A splash of cream for serving, (optional)
- Croutons and pumpkin seeds for serving
Instructions
- In a large saucepan, heat the oil over medium-high heat. Add the onion and ginger. Cook until the onion softens and starts to brown.
- Add the sweet potatoes, carrots and pumpkin. Dissolve the vegetable cube in the water and add it to the pot along with the vegetable powder. Season with salt and pepper.
- Lower the heat and simmer until the vegetables are tender, about 20 minutes. Carrots take longer to cook, so test a carrot before removing the soup from the heat.
- Use a hand blender to blend the soup or transfer it to a food processor. Blend until velvety smooth. Taste for salt and pepper and adjust the consistency with water.
- Serve garnished with a little cream (if desired), croutons and pumpkin seeds.