Description
A comforting and creamy Pumpkin and Sweet Potato Soup that combines the natural sweetness of squash and sweet potatoes with aromatic spices and fresh ingredients, perfect for a wholesome, warming meal.
Ingredients
Soup Base
- 30ml (2 tbsp) oil
- 4 onions, peeled and chopped
- 4 garlic cloves, peeled and crushed
- 10cm (4in) fresh ginger root, peeled and sliced
- 1 red chilli, washed and sliced (optional)
- 2 celery sticks, washed and chopped
- 2kg (4½ lbs) squash, peeled and seeded, cut into chunks
- 700g (1½ lbs) sweet potato, peeled and cut into chunks
- 1ℓ (4 cups) vegetable stock
Toppings (optional)
- Coriander leaves
- Pumpkin seeds
- Alternative cream
- Extra chillies
- Salt and pepper to taste
- Bread for serving
Instructions
- Heat the oil: In a large saucepan, warm the oil over medium heat to prepare for frying the vegetables.
- Softening the onions: Add the chopped onions to the pan and gently fry them for around 5 minutes until they become soft and translucent, forming a flavorful base for the soup.
- Saute additional aromatics: Stir in the crushed garlic, sliced ginger, red chillies if using, and chopped celery. Saute the mixture for 5 minutes to release their fragrances and deepen the flavor.
- Add the main vegetables and stock: Place the chunks of squash and sweet potato into the pot, then pour in the vegetable stock, ensuring all ingredients are covered.
- Simmer the soup: Increase the heat to bring the contents to a slow simmer, allowing the flavors to meld and vegetables to cook evenly.
- Cook until tender: Cover the saucepan tightly with its lid, and let the soup cook for 15 minutes or until both squash and sweet potato are tender enough to mash easily with a spoon.
- Blend the soup: Remove from heat and carefully blend the soup in batches using a food processor or blender until smooth and creamy in texture.
- Serve with toppings: Pour the blended soup into bowls and garnish with your choice of coriander leaves, pumpkin seeds, a swirl of alternative cream, extra chillies, and season with salt and pepper. Serve alongside bread for a satisfying meal.
Notes
- Red chillies are optional and can be omitted for a milder soup.
- Use a food processor or blender in small batches to ensure smooth blending and avoid spills.
- This soup freezes well; store leftovers in airtight containers and reheat gently.
- Alternative cream options like coconut cream or cashew cream can be used for a dairy-free version.
- Adjust seasoning at the end to your taste, especially salt and pepper.
