This was a perfect recovery soup. Simple but so nutritious with immunity boosting ginger and garlic.
1 small butternut pumpkin, peeled, seeds removed, and cut into 1-inch chunks - (650g)
3 small orange sweet potatoes, peeled and 2cm dice - (240g)
2 small brown onions, diced
2 garlic cloves, chopped
2 knobs of ginger (2cm) peeled and finely grated (15g)
4-5 cups of vegetable stock
Seasonings if required: Salt, pepper, sugar
If using commercial or powdered stock it's best to season after cooking as these are already high in salt. I only added ½ tsp salt to my soup after blending and tasting and ¼ tsp sugar.
1. Heat a little oil in a medium-large pot. Add onion and sweat (cook without colour) for around 5-7 minutes until onions are translucent. See cooking tip below on how to sweat onions.
2. Add garlic and ginger. Cook for a further 1-2 minutes stirring continuously. Then add the pumpkin, sweet potato, stock, and a few good grinds of black pepper.
3. Bring to the boil, then reduce heat to simmer. Skim and discard the scum from the top with a spoon. Cook for 15-20mins or until pumpkin and sweet potato are cooked through.
4. Remove from heat. Blend carefully with a stick mixer until smooth. Taste and adjust seasoning if desired.
Toasted pumpkin seeds and a sprinkle of flaked chilli powder.
When sweating onions you don’t want them to turn brown, but instead they will emit some moisture and are cooked when they turn translucent.
To do this, cook them over a med-low heat and you need to stir them continuously while cooking, or alternatively cover the pan with a lid during cooking but check and stir frequently.
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