Basic Sweet Potato Pumpkin Soup Food

PUMPKIN AND SWEET POTATO SOUP

Steps:

• Peel and finely slice onions.Peel and cut pumpkin and sweet potato into small cubes.
• In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
• Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
• Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
• Use an immersion blender, food processor or blender; blend the soup until it is smooth. See Note 5.
• Make sure the consistency is to your liking - add a little extra stock or water to thin the soup out if you wish.
• Optional - drizzle the soup with coconut cream or a garnish of your choice; fresh herbs or pumpkin seeds are great options.

PUMPKIN & SWEET POTATO SOUP

Steps:

• Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
• In a large saucepan, melt the butter using a medium heat.
• Leaving the heat setting the same, add the onions and cook for 5 minutes.
• Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
• Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
• Remove from heat and puree in batches in a food processor.
• Place in a clean suacepan, add honey and cinnamon.
• Bring to the boil then remove from heat.
• Add more seasoning if necessary.
• Top with cheese then serve.
• For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
• Simmer for 5 minutes and then serve.

BASIC SWEET POTATO & PUMPKIN SOUP

Steps:

• Chop up the onion, pumpkin and sweet potato into medium sized chunks and place them in a large pot with the veggie (or chicken) stock over medium heat. (If you like garlic you can add a clove to the pot too).
• Boil/simmer (with lid on pot) for 20 mins or so until everything in pot is soft and easy to stick a fork through (you may need to add more water or boil for longer if veggies are still hard in the centre).
• Once everything in pot is soft and tender, begin to mash the ingredients with a potato masher or fork (it doesnt matter if it is still a bit lumpy at this stage).
• Add the coconut cream/milk, curry powder, salt and pepper (to taste).
• If you like your soup smooth, put mixture in a blender/food processor or alternatively use a hand held blender until all lumps are removed.
• Once this is done, you can return it to the pot and add more water if you would like a thinner soup. Alternatively, remove soup from blender and put back in pot and simmer it down for a thicker heartier soup.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.