Pumpkin and Sweet Potato Soup

Serves 6

  • ½ medium / large pumpkin cut into 6 cm pieces
  • 2 sweet potatoes, peeled and cut into 6 cm chunks
  • 1 large Potato, peeled and cut into 6 cm pieces
  • 1 large carrot, peeled and cut into 6cm pieces
  • 1 brown onion, whole, roots removed
  • 2 cloves garlic, peeled
  • 4 c ups stock or water
  • Salt & pepper
  • ¼ bunch thyme, keep 3 sprigs aside to garnish, tie the rest together with cooking string
  • ½ c cream
  • A handful pepitas, to garnish

Place all ingredients in a stockpot with a big pinch of salt and pepper and pour in enough stock or water to almost cover the veggies.

Pop on a lid and bring to boil, turn heat to low and simmer until vegies are soft.

Discard the onion and herbs and blend with a stick blender or in a blender.

Season to taste, divide between bowls, swirl in some cream and garnish with thyme leaves and pepitas.

 

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