Pumpkin and sweet potato soup

4
Total Time
9 hr 20 min
Prep
20 min
Cook
3 hr
Serves
6
Difficulty
Moderate
Like borscht is Russia and Pho in Vietnam, pumpkin soup has become our favourite soup du jour.

Ingredients

pumpkin, butternut, raw

910 g, (buy 1kg), trimmed, coarsely chopped

orange sweet potato (kumara)

450 g, (buy 500g kumara), trimmed, coarsely chopped

brown onion

1 medium, coarsely chopped

vegetable stock

3 cup(s), (750ml)

smoked paprika

1 tsp

light sour cream

2 tbs

ground nutmeg

¼ tsp

Instructions

  1. Place pumpkin, sweet potato, onion, stock, paprika and 2 cups (500ml) water in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
  2. Using a stick blender or food processor, process soup until almost smooth. Serve topped with sour cream and sprinkled with nutmeg.

Notes

SERVING SUGGESTION: Enjoy with toasted wholegrain bread.TIP: Suitable to freeze (without sour cream and nutmeg) for up to 3 months.

Start eating better than ever!