Puree Soup with Pumpkin and Sweet Potato

Still not sure what to do with the pumpkin? The simplest thing is to make soup out of it. Here is one example of how to make a pumpkin and sweet potato puree soup. Delicious, hearty and light dish for lunch or dinner.

Cook: 1 hour 15 mins

Servings: 4

Ingredients

• Shallots – 1 Piece
• Batat – 1 Piece
• Pumpkin – 500 Grams
• Lentils – 1/4 Cup
• Rapeseed oil – 1
• Sea Salt – 1 Teaspoon
• Garam masala – 2 Teaspoons
• Bay leaf – 1 piece
• Chicken Broth – 3.5-4 Cups

Directions

1. Peel the shallots, then sauté them in a large saucepan with oil over medium heat. Peel the sweet potato, cut it into cubes.
2. Peel the pumpkin, cut it into the same slices as the sweet potato.
3. Add pumpkin, sweet potatoes, lentils, garam masala, bay leaf, and salt to taste to the saucepan, continue cooking for another 5 minutes.
4. Pour in chicken stock and bring to a boil, then cover, reduce heat and continue simmering for 30-45 minutes, until vegetables and lentils are tender.
5. Take out the bay leaf. Use a hand blender to make the puree soup.

   

6. Serve the soup hot, garnish with a sprig of herbs.

Bon appetit!