in Soup Recipes

Pumpkin and sweet potato soup

updated

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Ingredients for 3 servings:

  • 600 g pumpkin(s), e.g. B. Butternut
  • 250 g sweet potatoes
  • 1 m.-sized carrot(s)
  • 1 m.-sized onion(s)
  • 750 ml vegetable stock
  • salt and pepper
  • Nutmeg, freshly grated
  • curry powder
  • 40 g margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and vegan

Peel and finely dice the onion. Peel and dice the sweet potato, pumpkin, and carrot. Melt the margarine in a saucepan. Briefly sauté the diced onion, sweet potato, pumpkin, and carrot. Then add the broth and simmer the vegetables with the lid on over low heat for about 25 minutes. Purée the soup and season with salt, pepper, and nutmeg. Add curry powder, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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