in Soup Recipes

Pumpkin soup with sweet potatoes and ginger

updated

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Ingredients for 4 servings:

  • 500 g butternut squash
  • 500 g sweet potatoes
  • 2 onions
  • 2 garlic cloves
  • 1 small piece(s) of ginger
  • 800 ml vegetable stock
  • 2 dashes lemon juice
  • Cayenne pepper
  • salt and pepper
  • 50 g butter for frying
  • some sour cream
  • some pumpkin seed oil

Instructions

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

Peel and finely dice the onions and garlic. Quarter the pumpkin and remove the seeds. Peel the pumpkin and sweet potatoes and roughly dice them. Briefly sauté the onions and garlic in the butter. Then add the sweet potatoes and pumpkin and sauté. Add the vegetable stock and simmer for 20 minutes. Meanwhile, finely grate the ginger and add it. Puree the ingredients and season with the spices and lemon juice. When serving, garnish the soup with a spoonful of sour cream and a drizzle of pumpkin seed oil.

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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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