How to Make Pumpkin and Sweet Potato Soup

My 88 year old Nanna is in hospital and the food is terrible. So I made this soup for her. I have made it as full of nutrients as possible without effecting flavour. Great for anyone recovering.

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How to Make Pumpkin and Sweet Potato Soup Recipe
11 Steps
Ingredients
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1
Prepare your ingredients.

Prepare your ingredients.

2
Chop up pumpkin seeds to a fine powder.

Chop up pumpkin seeds to a fine powder.

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3
Add to it the almond and hazelnut meals, coriander, cumin and nutmeg.

Add to it the almond and hazelnut meals, coriander, cumin and nutmeg.

4
Fry up the onion and leek.

Fry up the onion and leek.

5
Add the pumpkin, sweet potato, carrot and vegetable stock. Fill with water to just below the top.

Add the pumpkin, sweet potato, carrot and vegetable stock. Fill with water to just below the top.

6
Cook for 20min in a pressure cooker. On a cooktop simmer until the pumpkin and potato are soft enough to purée.

Cook for 20min in a pressure cooker. On a cooktop simmer until the pumpkin and potato are soft enough to purée.

7
I then separated the stock from the veg. Only because my processor isn't big enough. You can use a whizzer if you have one or a potato masher.

I then separated the stock from the veg. Only because my processor isn't big enough. You can use a whizzer if you have one or a potato masher.

8
Purée the veg with the powder and spice mix.

Purée the veg with the powder and spice mix.

9
Return it to the stock and stir through until nice and thick.

Return it to the stock and stir through until nice and thick.

10
Add more water if its still too thick. Simmer for 5 min and serve.

Add more water if its still too thick. Simmer for 5 min and serve.

11
Add a spoon of cream and garnish with parsley and spring onion. Fresh crusty bread is a must.

Add a spoon of cream and garnish with parsley and spring onion. Fresh crusty bread is a must.

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