Pumpkin and Sweet Potato Soup
Ingredients
- 1 pumpkin
- 1 butternut squash
- 4 Sweet Potato peeled and cubed
- 6 garlic cloves
- 4 large carrots
- 1 bunch corriander
- 1 inch ginger
- 4-5 birds eye chilis
- 2 onions
Accompaniment
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Description
A fabulous spicy thick winter soup
Method
-
1
Peeled and cubed the pumpkin, sweet potatoes, and butternut.
-
2
Spread over 2 baking trays with smashed garlic cubes and dribbled with olive oil and salt and pepper.
-
3
Roast on 150C for about 1 hour (till soft).
-
4
Cut the onions and fry in a big soup pot.
-
5
Add the carrots and soften.
-
6
Add the softened pumpkin mix and then add 2 litres of water with 4 chicken cubes.
-
7
Peel ginger and put in blender with chilis and a bit of water to make a paste.
-
8
Add the ginger-chili paste to the soup with the coriander and then simmer for an hour and leave to cool.
-
9
Blend the soup in a soup blender giving a smooth consistency.
-
10
Reheat and serve with sprinkled parmesan.
Hey Caroline,
Thanks for the comments - we have about 8 weeks worth ourselves - Sunday night dinner sorted! xx
I have been looking all over the web for a great recipe like this. Made it last night - a big vat - bit of a pain to cut up all the pumpkin but a sharp knife makes light work of it. BUT what a great result I now have 8 large Tupperware bowl full of the lovely soup and have frozen them for use over the winter - this is such an easy and delicious recipe - I urge anyone to give it a go - who needs packet or tinned soup when you can do something like this.... and pumpkins are so cheap at the moment - its a no-brainer!