Feeling a chill in the air? Heat up the stove and get cooking! Your favorite fall fruit is finally in season! The PUMPKIN! And we have the perfect recipe to whip up with your favorite fancy grilled cheese sandwich! This pumpkin and sweet potato soup will have you coming back for more. ENJOY!
Prep time 1 h • Difficulty easy • Can be frozen • For 4 servings
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1/2 small Hokkaido pumpkin, peeled and diced
1 large sweet potato, peeled and diced
4 1/2 fl oz | 1/2 cup dry white wine
1 tsp ground cumin
42 fl oz | 5 cups vegetable broth
4 fl oz | 1/2 cup heavy cream, plus extra for serving
3 – 4 tbsp pumpkin seeds, some roughly chopped
1 large handful basil leaves
freshly ground black pepper
1 Heat olive oil in a large saucepan set over a medium heat. Add onion, garlic and a pinch of salt, and sweat for 5 minutes.
2 Add pumpkin and sweet potato, stir well, and cook for 5 minutes. Stir in wine and let bubble and reduce by three-quarters.
3 Stir in cumin and cover with broth. Bring to a simmer and the cook steadily until vegetables are soft enough to blend, 25-30 minutes.
4 When ready, stir in cream and purée with an immersion blender until smooth. Season with salt and pepper.
5 Ladle into bowls and garnish with a swirl of cream, pumpkin seeds and basil leaves.
protein (g): 6
carbs (g): 27
fat (g): 20
fiber (g): 5