Sweet potato and butternut pumpkin soup

    Sweet potato and butternut pumpkin soup


    11 people made this

    Yummy soup. Fennel and radishes add a contrasting flavour to the pumpkin, carrots and sweet potato.

    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)

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. Lower the heat and simmer for 10-12 minutes.
    3. Remove from heat and add garlic.
    4. Allow to cool, then strain the vegetables into a bowl to keep the stock.
    5. 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)
    6. If using a food processor, gently reheat the soup after blending.
    7. Garnish with parsley, radishes and pumpkin seeds.

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