Pumpkin and sweet potato soup
By: Lesley Waters From: Good Food Live
Printer friendly version
-
Pumpkin and sweet potato soup
- Prep time:
- 25 mins
- Cook time:
- 25 mins
- Serves:
- 6-8
Orange-fleshed pumpkin and sweet potato combine to tasty and colourful effect in Lesley Waters's simple soup, ideal for Halloween
Ingredients
- 25g Butter
- 1 large Onion, chopped
- 1kg pumpkin, peeled and roughly chopped into even-sized chunks
- 450g Sweet potatoes, oughly chopped into even-sized chunks
- 2 tsp ground Coriander, (optional)
- 1.5 litres vegetable stock
- freshly ground black pepper
Method
1. In a large saucepan, heat the butter. Once melted, add the onion and cook for 5 minutes.2. Add in the pumpkin, sweet potato and coriander, if using, mix well and fry for 1 minute.
3. Add the stock and season with freshly ground pepper.
4. Bring to the boil and simmer for approximately 15 minutes, until the vegetables are tender.
5. Transfer the soup to a food processor or blender and blend until smooth. Ladle into small soup bowls or serve in a scooped-out pumpkin shell with cheesy apple fangs (see link on the left).
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register