Pumpkin & Sweet Potato Soup

Trudy Hobbs's Note:

This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 kg pumpkin
• 450 g sweet potatoes
• 50 g butter
• 2 onions , sliced
• 1 (5 cm) piece ginger , peeled and chopped
• 2 teaspoons caraway seeds
• 1 2⁄3; liters vegetable stock
• 2 teaspoons clear honey
• ½ tablespoon cinnamon
• 200 g fresh goat cheese , cut into 6 slices
• salt and pepper
• 1 pinch chili powder (optional)

Directions:

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

Reviews

[I'mPat]

Great soup - the DM loved it. I used a stick blender and just blended in the pot and then added the cinnamon and honey. I used just over a kilo of butternut pumpkin and about 600 grams of sweet potato and 2 litres of vegetable stock along with 1 very large red onion and 1 medium brown onion, keeping everything else the same. Thank you Trudy Hobbs, made for Bargain Basement.