in Soup Recipes

Pumpkin soup with sweet potato, ginger and cinnamon

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Ingredients for 6 servings:

  • 1.2 kg Hokkaido pumpkin(s)
  • 1 large sweet potato(s), orange
  • 1 large carrot(s)
  • 30 g ginger
  • 1 handful of leek
  • 450 ml water
  • 1 small cinnamon stick(s)
  • some sea salt and pepper, mixed, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the vegetables and peel the potato, ginger, and carrot. Halve the pumpkin and remove the seeds. Roughly dice the vegetables and slice the leek. Place everything in a saucepan with the water, cinnamon, and a pinch of salt. Cover and simmer on low heat for half an hour. Then remove the pan from the heat, remove the cinnamon stick, and blend the vegetables thoroughly. Season the soup 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.

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