Sweet Potato Pumpkin Soup With Chili |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It has a smooth and silky texture. Ingredients:
1 hokkaido pumpkin |
1 onion |
2 carrots |
1 sweet potato |
1 tablespoon oil |
700 ml beef bouillon |
salt, pepper |
1/2 teaspoon coriander |
dried chili |
Directions:
1. Preheat oven to 200°C.
2. Cut pumpkin in half and scoop out seeds.
3. Cut peeled carrots, sweet potato and pumpkin in chunks.
4. Place pumpkins, carrots, sweet potato on a cookie sheet and roast until soft to the touch, about 40 minutes.
5. Heat one teaspoon oil in a saucepan over medium heat.
6. Add onion, vegetables, spices and bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Season with salt and pepper.
7. Fry thin slices of sweet potato in oil and serve it on top of the soup.
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