Sweet Potato and Pumpkin Soup

Rich and velvety, sweet and lightly spiced, this version is a little bit different to the traditional pumpkin soup recipes. It’s also a sure way to warmth with an extra swirl of cream and some crusty buttered bread.

Ingredients:

Butter or olive oil

1 onion, (diced)

2 garlic cloves, (minced)

1 large sweet potato (peeled and cubed)

500 to 750 grams of pumpkin (peeled and cubed)

2 chicken stock cubes

150 millilitres of cream

Ground nutmeg

Salt and Pepper

Method:

Heat a large pan over medium heat and melt your butter or oil. Cook the onion and garlic until soft, around 5 minutes. Stir in the sweet potato and pumpkin cubes and cook for a further 2 to 3 minutes, before adding 5 or 6 cups of water (enough water to cover the veggies), and stock cubes. Turn the heat up until it begins to boil, then turn down the heat and let this simmer for 20 minutes until the veggies are soft.

Now, ladle the soup into your blender and puree before returning it back into the pan. Return the pan to a low heat and add the cream and a good shake of nutmeg. Add salt and pepper to taste. Hey presto! Your Sumptuous Sweet Potato and Pumpkin Soup is best served with a swirl of cream and a little shake of nutmeg to garnish.