Description
A comforting and nutritious soup combining the natural sweetness of pumpkin and sweet potatoes with savory flavors. Perfect for chilly days!
Ingredients
- 500 g butternut pumpkin, peeled and deseeded
- 500 g sweet potato, peeled
- 1 onion, finely diced
- 3 cloves garlic, roughly chopped
- 1 litre stock (chicken or vegetable)
- ½ cup heavy cream
- 2 tsp olive oil
- Salt to taste
- White pepper to taste
- 2 small pinches cayenne pepper (to taste)
- ¼ tsp cinnamon powder
Instructions
- Preheat the oven to 220°C (430°F).
- Cut the pumpkin and sweet potatoes into rough chunks and toss with 1 tsp of olive oil on a lined baking tray.
- Bake for 30 minutes until lightly caramelized around the edges.
- During the last 5 minutes, soften the onions and garlic in a pot with the remaining olive oil on low heat.
- Transfer the roasted pumpkin and sweet potatoes into the pot, adding stock, salt, and pepper. Bring to a boil, then simmer for 10 minutes with the lid on.
- Blend the mixture with a stick blender until very smooth.
- Stir in the heavy cream and adjust seasoning as necessary. Add cayenne and cinnamon to taste.
Notes
Serve hot, garnished with olive oil or herbs, and pairs well with crusty bread or salad. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.