Pumpkin and sweet potato soup

Ingredients for 4 servings:

• 1 butternut squash
• 350 g sweet potatoes
• 2 shallots
• 3 garlic cloves
• 1 liter vegetable broth
• 1 cup of crème fraîche, approx. 150 g – 200 g
• salt and pepper
• Parsley
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Sweet Potato and Pumpkin Soup, recipe from Australia

Preheat the oven to 190°C (top/bottom heat). Peel the pumpkin and potatoes and cut into approximately 1 cm cubes. Arrange the cubes on a baking sheet, brush with a little oil, and bake in the oven for approximately 40 minutes. Peel and dice the shallots and fry them in a large pot with a little oil. When the potatoes and pumpkin are ready, add them to the pot and top up with vegetable stock. Let everything simmer gently for 30 minutes. Remove the pot from the heat and purée the soup. Season the soup with squeezed garlic, salt, and pepper. Serve with a dollop of crème fraîche and parsley. The soup can also be easily frozen and reheated in the microwave.