Pumpkin & Sweet Potato Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine. Ingredients:
1 kg pumpkin |
450 g sweet potatoes |
50 g butter |
2 onions, sliced |
1 (5 cm) piece ginger, peeled and chopped |
2 teaspoons caraway seeds |
1 2/3 liters vegetable stock |
2 teaspoons clear honey |
1/2 tablespoon cinnamon |
200 g fresh goat cheese, cut into 6 slices |
salt and pepper |
1 pinch chili powder (optional) |
Directions:
1. Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
2. In a large saucepan, melt the butter using a medium heat.
3. Leaving the heat setting the same, add the onions and cook for 5 minutes.
4. Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
5. Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
6. Remove from heat and puree in batches in a food processor.
7. Place in a clean suacepan, add honey and cinnamon.
8. Bring to the boil then remove from heat.
9. Add more seasoning if necessary.
10. Top with cheese then serve.
11. For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
12. Simmer for 5 minutes and then serve.
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