in Soup Recipes

Pumpkin and sweet potato soup

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s) (butternut), approx. 1 kg
  • 2 thick sweet potatoes, approx. 1 kg
  • ½ liter vegetable broth
  • 1 piece(s) ginger root
  • some pepper
  • some curry powder
  • 200 g crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and dice the pumpkin and potatoes thoroughly. Place the diced potatoes and the piece of ginger in a tall pot and pour in the vegetable stock. Cook over medium heat for about 20 minutes. When the pumpkin and potatoes are soft enough, puree. Season with pepper and curry powder and stir in the crème fraîche.

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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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