Sweet potato and butternut pumpkin soup
1 / 1
Picture by:
JuliettevanSon
Yummy soup. Fennel and radishes add a contrasting flavour to the pumpkin, carrots and sweet potato.
Ingredients
Serves: 4
- 2 carrots, peeled, trimmed and sliced
- 1 sweet potato, peeled and diced
- 1 butternut pumpkin, peeled seeded and diced
- 6 shallots, peeled and finely sliced
- 1 fennel bulb, trimmed and chopped
- 1 vegetable stock cube
- 1 garlic clove, peeled and chopped.
- 4 tbsp chopped parsley.
- 1 small bunch of radishes, trimmed and chopped
- 5 tbsp pumpkin seeds (or to taste...and optional)
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Bring a large pot half-filled with water to the boil. Add the squash, sweet potato, carrots, shallots, fennel and stock cube and bring to boil.
- Lower the heat and simmer for 10-12 minutes.
- Remove from heat and add garlic.
- Allow to cool, then strain the vegetables into a bowl to keep the stock.
- Blend half of this stock to the vegetables, either in a food processor of hand blender to your desired consistency. Save the rest (it'll come in useful)
- If using a food processor, gently reheat the soup after blending.
- Garnish with parsley, radishes and pumpkin seeds.
Similar Recipes
Recently Viewed
Reviews (0)
Write a review
Click on stars to rate
