Warming Pumpkin and Sweet Potato Soup

Warming Pumpkin and Sweet Potato Soup is perfect for chilly days. Sweet potatoes and spicy seasoning will improve our mood during the long rainy evenings. But the biggest advantage of the combination of pumpkin and sweet potatoes is that they are both light, dietary and filling.

Ingredients:

• 200 g pumpkin
• 150 g sweet potatoes
• 150 g carrot
• 2 onions
• 2 garlic cloves
• 1 l vegetable stock (broth)
• 30 g clarified butter
• 10 g ginger
• 1 tsp cinnamon
• sugar
• salt
• curcuma
• a few cloves

Rinse the pumpkin and sweet potatoes thoroughly, peel and cube them. Grate the carrots. Melt clarified butter in a saucepan and add chopped onion and grated carrots. Fry until the onion is translucent. Add sweet potatoes and pumpkin to a boiling broth and cook until soft. Add a few cloves, but remember to remove them before you start blending. Add translucent onion and fried carrots. Press 2 garlic cloves, finely grate ginger and add to the soup. Blend the whole until smooth. Season with cinnamon, curcuma, salt and sugar.

 

Good to know!

The soup tastes best when served with toasted almond flakes, toasts and a tablespoon of heavy cream.