Sweet Potato Pumpkin Soup
A thick and luscious Sweet Potato and Pumpkin Soup. This soup is rich and nutritious and perfect for a cold night.
Servings: 6
Calories: 366kcal
Equipment
- Dutch oven
- Chopping Board
- Sharp knife
- Immersion blender or regular blender
- Wooden Spoon or spatula
- Ladle
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 stalks celery ends removed and diced
- 1 leek white part, thinly sliced
- 4 cloves garlic skin removed and thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1.8 kilograms Kent pumpkin skin and seeds removed and diced
- 1.1 kilograms sweet potato peeled and diced
- 500 mL vegetable or chicken stock
To serve
- Sour cream or vegan sour cream
Instructions
- Heat the olive oil in a large Dutch oven or large saucepan. Add the leeks and celery and sauté until the leeks begin to soften.
- Add the garlic and dried herbs and sauté until fragrant.
- Add the pumpkin, sweet potato and stock to the pot and stir to combine. Place the lid onto the pan and bring to the boil. Once boiling reduce to a gentle simmer.
- Simmer until all of the pumpkin and sweet potato are soft and tender. At this point, remove the pan from the heat.
- Carefully use an immersion blender to blend the soup in the pot. Alternatively, once cooled to room temperature, transfer to a heatproof blender or food processor and blend until smooth and creamy. Season with salt and pepper to taste.
- Serve hot with your favourite bread and a drizzle of sour cream.
Notes
Storage
To freeze: Once cooled to room temperature, store in an airtight container or individual serving sized containers and freeze for up to 6 months. To refrigerate: Cool to room temperature and store in the fridge in the stock pot with the lid on. Refrigerate for up to 4-5 days.Nutrition
Calories: 366kcal | Carbohydrates: 69g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 248mg | Potassium: 1827mg | Fiber: 11g | Sugar: 16g | Vitamin A: 30424IU | Vitamin C: 44mg | Calcium: 161mg | Iron: 4mg