What is it about fall that brings about the proliferation of pumpkin recipes? We’re all about pumpkins, we love them just as much as the next girl, but let’s get real: as soon as the leaves start to turn, it seems like all we hear about is pumpkin. And apple, of course. And sweet potatoes (are we sensing an orange trend?). Which is why we’re not surprised to see this recipe, for a delicious sweet potato soup, incorporating (what else?) pumpkin. Here, the pumpkin comes in the form of toasted pumpkin seeds (yum!) and is tempered by the sweet herbal taste of freshly picked thyme. If you’ve got a garden, this is the perfect recipe for you. If not, well, your local farmer’s market will do. Just remember: when it comes to fruits, veggies and herbs, fresh is always better.
1 garlic clove
4 large sweet potatoes
3 large carrots (around 3-5)
2 tbsp olive oil
4 cups vegetable stock
¾ cup heavy cream
¼ tsp freshly ground chilli
¼ tsp freshly ground black pepper
garnish: toasted pumpkin seeds and thyme twigs and heavy cream
1. Peel and chop the onion, sweet potatoes and carrots.
2. In a large pot, sauté them briefly in oil.
3. Add the vegetable stock. Bring the stock to a boil and then lower the heat to medium heat.
4. Cook for around 25 minutes or until the vegetables are tender.
5. Using a hand blender, purée the soup. Then add cream to thicken it.
6. Stir the soup and bring to a boil.
7. Season with chilli and pepper. Add salt if required.
8. Toast pumpkin seeds in a pan until lightly toasted.
9. Serve soup in bowls garnished with pumpkin seeds, fresh thyme and a drizzle of heavy cream.
Get the recipe from the source: Sweet Paul Magazine