Pumpkin & Sweet Potato Soup

Recipe by Trudy Hobbs
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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