- 425g Pumpkin or Pumpkin Puree
- 1 large or 2 small Sweet Potatoes
- 1 large Yellow Onion
- 700-800ml Vegetable or Chicken Stock
- 2 Garlic cloves
- Salt and Pepper to taste
Preparation Time – 10 mins
Cooking Time – 25 mins
So Halloween is over which means for the next 8 weeks we can all dive headfirst into preparing for Christmas. Maybe not everyone is as excited as me for this but I am one of those really annoying people that starts the countdown for Christmas as soon as Easter is over, I mean what’s not to love? Cosy nights curled up with hot chocolate, fairy lights everywhere and cinnamon and peppermint flavoured everything…..it’s the best, but first you need to find something to do with those leftover Halloween pumpkins and what better to do with them than whip up some tasty, warming pumpkin soup (I will also be posting a recipe soon for my favourite pumpkin bread but I think after the amount of Halloween sugar consumed we could probably all do with a good savoury pumpkin recipe for now).
Now I was pretty much a Halloween scrooge this year and did not celebrate because I was working so did not actually get a pumpkin this year so I A)- am going to spend my Friday off work eating junk food and watching Halloween movies all day and B) – using Baking Buddies tinned pumpkin puree for this recipe, which works perfectly but if you are going to use tinned pumpkin puree make sure it is 100% pumpkin puree and not sweetened pumpkin pie filling because well that would most probably just be a disaster.
Before I start the method to my recipe let me just say this is an extremely easy recipe, I am not someone who thinks that soup needs to have 50 different ingredients, in fact I like to try and keep most of my recipes to pretty minimal ingredients as I do not see the point in buying something for a recipe knowing full well I am going to use a teaspoon of it and from that day on it will just live in my cupboard never to be used again. I also do not see the point in adding so many ingredients to a dish that it would have been cheaper to just go out and eat. I am going to be using my Morphy Richards soup maker for this recipe (I am not going to go into all the reasons I love this because well I did that in my tomato soup recipe and don’t really want to bore you again) but a regular pan and blender is absolutely fine to use. So here it is, my recipe for my pumpkin and sweet potato soup.
First off all you are going to need is 425g of pumpkin, 1 large or 2 small sweet potatoes, 2 cloves of garlic, 700-800ml chicken or vegetable stock, 1 large yellow onion and a sprinkle of salt and pepper to taste.
Peel and roughly chop the onion, potatoes and garlic and add to either a pan or soup maker along with the pumpkin and stock and add a sprinkle of salt and pepper (and even a little chilli powder for an extra kick) and give it a quick stir.
Set to smooth option on your soup maker or if using a pan bring to a boil and simmer until sweet potato (and pumpkin if using fresh) is soft, if you think the soup is going to be too thick just add a little boiling water, then blend and serve.
**This can be frozen for up to a month