“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.”
1 (5cm) pieces ginger, peeled and chopped
1 2/3 litersvegetable stock
200gfresh goat cheese, cut into 6 slices
salt and pepper
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.
“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.”