Peppery Pumpkin and Sweet Potato soup...

.....with grated apple and cream. 

This is a lovely Autumn and delicious soup, full of flavour, using seasonal vegetables and fruit.

 

It's really easy to make. Here is the recipe.

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INGREDIENTS

Half small eating pumpkin - peeled and cut up into cubes
2 medium onions, chopped up
2 large sweet potatoes (6"x2") peeled and chopped up
fresh parsley chopped (2 tbl sp)
2 large cloves garlic - chopped
2 medium tomatoes - chopped finely
1 bird pepper - chopped finely
handful of fresh coriander - chopped finely
1 medium Bramley cooking apple or any other sharp apple -peeled and grated (large hole)
1 chicken stock cube
1 tsp flaked sea salt
1 tbl spoon olive oil
2 ltrs water


METHOD

Using a large heavy pan, heat oil

Turn down heat to low, and cook onions till soft and transparent.

Add pumpkin cubes stir and cook for about 3-4 mins

Add sweet potato, stir and cook for another 3 mins

Add tomatoes, garlic, parsley, and bird pepper, and stir

Add water, turn up heat, and crumble in the stock cube

Add salt, and bring to the boil.

Lower heat right down, and cover pan.

Simmer for about 45 mins - 1 hour, or when vegetables are very soft.

Remove from heat and let it cool for about 20 mins.

Pour in a large food processor, and blitz till smooth-ish (optional)

Return it to the pan, and add grated apple and coriander.

Heat through to boiling point.

Cover and let simmer for about 10-15 mins

Serve with cream, and crusty granary bread. (optional)


Hope you enjoy it!

If you've got any questions or comments, please leave them below in the comments box.

Thanks.





 

FANTASTIC PUMPKIN SOUP

This has the be one of the nicest ways to have pumpkin. It is absolutely delicious. There is, or can be a kick to it, if you include hot peppers i.e. chillies. But this is not necessary. It is good for children, and you too, as it contains lots of yellow/orange veggies. It can be creamed, just mashed, or served with big lumps.

Ingredients

(serves 4-5 people - as a main meal)

1 small pumpkin, or half a large one, cubed
1 large orange sweet potato, cubed
1 large onion, chopped
1-2 cloves garlic, chopped
large handful corriander (fresh and chopped)
large handful parsley (fresh and chopped)
1 large tomato, chopped
1 small bird pepper (chilli), finely chopped
1 tablespoon fresh chopped thyme
1 organic chicken stock cube
1 tablespoon sunflower or olive oil
1 tablespoon paprika
salt to taste (seasalt)
1 litre water


(optional - chopped chunks of boiled ham or gammon)

Method

- Heat oil in a large saucepan
- fry onions till soft
- add pumpkin and fry for 2-3 mins
- add garlic, tomato, chilli, and fry fo a minute
- add half the water and let it boil for about 5 minutes
- add half the corriander, half the parsley and all the thyme
- cover and lower heat. Simmer for 10 minutes
- add sweet potato, stock cube, paprika and salt.
- turn down heat and simmer for another 15 mins
- add (ham), rest of corriander, parsley and water
- keep on low heat until cooked to taste
- mash roughly with a potato masher


Serve with warm white/brown seeded rolls

* This is not 'hot' even though it has one chilli pepper
* can be liquidised
* can be served with Creme Fraiche