Sweet Potato & Pumpkin Soup

Episode 44 - Sweet Potato & Pumpkin Soup

Ingredients:

  • 1 tbsp Olive Oil
  • 1 medium Onion, diced
  • 1 Clove of Garlic, crushed
  • 2 litres of Gluten Free Chicken or Vegetable Stock
  • 1kg Japanese Pumpkin, skinned, seeded and chopped into small 1 – 2 cm cubes
  • 1 large Sweet Potato (4 cups), peeled & chopped into small 1 – 2 cm cubes
  • ½ teaspoon dried Cumin
  • Pinch Nutmeg
  • Cracked Salt & Pepper
  • ¼ cup Cream to serve (optional)
  • Fresh chives or parsley, chopped to serve

Method:

  1. Heat oil and fry onion and garlic until tender.
  2. Add stock and bring to the boil.
  3. Add pumpkin, sweet potato and dried cumin.
  4. Simmer for 20 – 30 minutes or until veggies are soft. Allow time to cool.
  5. Using small portions at a time, scoop vegetables (with some liquid) into a blender and puree.
  6. Return pureed soup into a saucepan to reheat.
  7. Add nutmeg, salt and pepper and serve with a small dollop of cream, sprinkled with fresh chives or parsley.