Sweet Potato and Pumpkin Soup

Summary

Ingredients

• 1 m-sized Hokkaido pumpkin (se) or butternut pumpkin
• 1 large sweet potato (s)
• 3 thick carrot (s)
• 1 large onion (s)
• 1 liter water
• 2 teaspoons vegetable stock, instant
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ clove pepper
• 0.5 teaspoon ½ clove powder
• 0.25 teaspoon ¼ turmeric
• 0.25 teaspoon ¼ curry powder
• salt and pepper
• 4 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. Wash the pumpkin and sweet potato and cut into large cubes (remove the seeds from the pumpkin). Peel the carrots and cut into large pieces. Peel, halve and quarter the onion.
2. Put everything on a baking sheet, drizzle with oil and pour all the spices over it. Mix with your hands and bake at 180 ° C in a preheated oven with fan-assisted air for approx. 1 hour until golden brown, until everything is nice and soft.
3. Then puree in portions in a blender or in a saucepan with the hand blender. Then dissolve the vegetable stock in water and first add 500 ml to the pumpkin mixture, stir well and then add the rest. Bring to the boil again.
4. If you don`t want to do without meat, you can add sliced sausages.