in Soup Recipes

Pumpkin and sweet potato soup

updated

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Ingredients for 4 servings:

  • 600 g pumpkin(s)
  • 350 g sweet potatoes
  • 2 shallots
  • 3 garlic cloves
  • 1 liter of broth
  • salt and pepper
  • n. B. Oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Peel the pumpkin and sweet potatoes, cut into approximately 1 cm cubes, and brush with oil. Cook in a preheated oven at 190°C (top/bottom heat) for approximately 40 minutes. Peel and finely chop the shallots, and sauté them in a pan. Simmer with the pumpkin and potatoes in the broth for 30 minutes. Peel the garlic and add it to the soup, then puree it finely and season with salt and pepper.

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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.

Pumpkin and sweet potato soup

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