How to Make Pumpkin and Sweet Potato Soup

by Grubby Bear

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.

Supplies

  • 2 Medium onions
  • 1 Leek
  • ¼ Large Pumpkin
  • 2 Medium sweet potato
  • 2 Large carrots
  • ⅓ Cups Pumpkin seeds
  • ⅓ Cups Almond meal
  • ⅓ Cups Hazelnut meal
  • 1 Teaspoon Ground coriander
  • ½ Teaspoons Ground cumin
  • ½ Teaspoons Ground nutmeg
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Liter Vegetable stock
  • Instructions

    Step 1

    Prepare your ingredients.

    Step 2

    Chop up pumpkin seeds to a fine powder.

    Step 3

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

    Step 4

    Fry up the onion and leek.

    Step 5

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

    Step 6

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

    Step 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.

    Step 8

    Purée the veg with the powder and spice mix.

    Step 9

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

    Step 10

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

    Step 11

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