Pumpkin, Sweet Potato And Carrot Soup
This pumpkin, sweet potato and carrot soup is creamy, comforting and super delicious
Equipment
- Blender or hand blender
- Pan
- Oven
Ingredients
- 450 g pumpkin/ butternut squash
- 2 medium sweet potatoes around 260 g
- 2 carrots
- 1 white onion
- 1 garlic clove
- 200 ml vegetable stock
- 2 tbsp coconut milk
- 1/2 tsp all spice
- 1 tsp oregano
- a pinch of cinnamon
- 1 tbsp Olive oil
- Mixed seeds
- salt and pepper to taste
Croutons
- 2 slices bread
- 1 tbsp olive oil
- 1/2 tsp rosemary,salt, pepper
Instructions
- First, chop the onion and garlic. Then heat up a tbsp of olive oil in a saucepan, add garlic and onion and sauté until soft. Now add the spices (allspice, cinnamon) and leave for 1 minute, stirring often. In the meantime, chop the vegetables in small cubes/slices, so they will cook faster. I recommend using a peeler to remove the skin of the pumpkin, instead of a knife, I find it so much easier and safer. When ready, add the pumpkin, sweet potato and carrot to the pan and fry for a few minutes. Then add vegetable stock until the vegetables are submerged, add coconut milk, season to taste with salt pepper and oregano and let cook for 10/15 minutes or until the ingredients are soft (check with a fork). In the meantime prepare the croutons.
- Preheat the oven to 190C. Cut the bread in 1 cm thick cubes. Transfer to a baking tray with baking paper, drizzle with olive oil and rosemary, or your preferred herb. and salt and pepper. Mix well to coat then bake in the oven at 190C for around 5 minutes until crispy! When the vegetables in the pan are soft, transfer to a blender or use a hand mixer to blend until smooth. Pour into bowls, sprinkle with olive oil, mixed seeds and your homemade croutons.
Notes
Calories include bread
Nutrition
Calories: 248kcal
Tried this recipe?Let us know how it was!