Pumpkin & Sweet Potato Soup

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 6
  • About This Recipe

    “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

  • 1kgpumpkin
  • 450gsweet potatoes
  • 50gbutter
  • 2onions, sliced
  • 1 (5cm) pieces ginger, peeled and chopped
  • 2teaspoonscaraway seeds
  • 1 2/3 litersvegetable stock
  • 2teaspoonsclear honey
  • 1/2 tablespooncinnamon
  • 200gfresh goat cheese, cut into 6 slices
  • salt and pepper
  • 1pinchchili powder(optional)
  • Directions

  • Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
  • In a large saucepan, melt the butter using a medium heat.
  • Leaving the heat setting the same, add the onions and cook for 5 minutes.
  • Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
  • Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
  • Remove from heat and puree in batches in a food processor.
  • Place in a clean suacepan, add honey and cinnamon.
  • Bring to the boil then remove from heat.
  • Add more seasoning if necessary.
  • Top with cheese then serve.
  • For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
  • Simmer for 5 minutes and then serve.
  • Reviews

  • “Great soup – the DM loved it.I used a stick blender and just blended in the pot and then added the cinnamon and honey.I used just over a kilo of butternut pumpkin and about 600 grams of sweet potato and 2 litres of vegetable stock along with 1 very large red onion and 1 medium brown onion, keeping everything else the same.Thank you Trudy Hobbs, made for Bargain Basement.”

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