Autumn is simply soup season! Especially pumpkin soup season. Every year in autumn, we often have pumpkin soup. I'm always trying out new varieties and recipes.
So far this year, we've only had Hokkaido pumpkin. But to keep things interesting, I've tried out a new recipe.
This time, in addition to carrots and potatoes, I added white sweet potatoes from Cameroon (also known as Soko in the Noun region of Cameroon). This makes the soup a bit richer. This is especially useful if the soup is intended to be a main course.
A nourishing meal for body and soul.
The whole thing as a video
Pumpkin and sweet potato soup
Ingredients
- approx. 700 g Hokkaido
- 1 medium sweet potato
- 2 small potatoes
- 4 carrots
- 100 ml cooking oil
- 1/2 little finger fresh ginger
- 3-4 Fingers fresh turmeric
- 1 Onion
- 6 garlic cloves
- Cooking cream (to taste)
- 1 Scotch bonnet chili
- 1 tsp Magic Sauce
- approx. 1 tsp paprika powder
- Salt & pepper
- approx. 2 liters of water
Instructions
- Cut the pumpkin into 2 pieces and remove the seeds and pulp, wash thoroughly, do not peel, then cut into small pieces
- Peel the carrots, potatoes, sweet potatoes, onions and garlic and cut them into pieces as well
- Cut the ginger and turmeric into pieces and put them in a pot with salt, paprika powder, Scotch bonnet, Magic Sauce and cooking oil
- Cover with water, mix well and cook covered for about 30 minutes
- Remove from the oven and let cool. Then blend in a blender with plenty of water
- Place the pureed mixture in a pot, add a little water if needed, spices and salt, and simmer for about 2 minutes
- Pour some cream over it before serving. Done
