Thursday, 16 October 2014
Recipe // Pumpkin and Sweet Potato Soup
Brrrr! It's feeling mighty chilly all of a sudden. I swear only last week it was staying light until 10pm and I was wandering around without a jacket. Now, in the blink of an eye, it's dark by 7pm and I'm wearing two sweaters in a bid to keep warm in my icebox house.
That can mean only one thing: SOUP TIME!
I am a big fan of soup. When autumn rolls around, I can't help but take inspiration from her beautiful pallet of russet, orange and gold, and use all the seasonal produce to cook up huge vats of delicious, tummy warming soup.
The best thing about soup is how quick and easy it is. Once you've tasted homemade, tinned soup tastes so salty and bleh in comparison and, you'll fast become addicted to the amazing aromas that fill your home when the soup's a-bubbling.
Yesterday I was feeling the chill and wanted something hearty and warming, so I whipped up some soup - as always, with whatever I had to hand. This time it was pumpkin and sweet potato. Personally, I think root vegetables and squashes make the best soups, so I knew there wasn't much chance of it turning out bad! Here's my recipe, so you can cook your own if you wish!
Pumpkin and Sweet Potato Soup
1 large onion, diced
1 small/medium sweet potato, diced
1 small pumpkin/squash, peeled, deseeded and diced
2 large cloves of garlic, minced
3 small potatoes, diced (mine were about the size of a medium egg)
1 tablespoon dried rosemary (fresh is better if you have it)
900ml vegetable stock
Black pepper to taste
Heat a slosh of oil in a large saucepan, over a medium heat. Add the onion and garlic and sauté for a few minutes, until translucent. Add the pumpkin, sweet potato and regular potato and stir to coat in oil. Cook gently, stirring occasionally, for about five minutes.
Add the rosemary and black pepper (if using it) and mix in. Put a lid on the saucepan, turn the heat to low and allow to cook for a further five to ten minutes, until the vegetables are softened. Do not allow to brown.
Add the stock, turn up the heat until just boiling, then turn the heat back down and allow to simmer gently for ten to fifteen minutes.
Allow to cool slightly, then very carefully use a stick blender to puree the soup (or pour into a jug blender, whatever! Just please don't scald yourself). Blend until it's the consistency you prefer - I like mine to be smooth and quite thick, but if you like a chunky soup, just don't blend it as much.
Serve with a twist of black pepper and well buttered bread. Scrumptious!
This is so unbelievably simple to make - I'll be cooking up many more batches over the coming months. This recipe is healthy and completely vegan.
You can use pretty much any vegetables you want to make soup, so experiment!
What's your favourite soup flavour?
P.S. Please excuse the rubbish photos - my kitchen is so dark now and all I had to hand was my phone!
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