Sweet Potato and Pumpkin Soup
"A winter warmer, always enjoyed."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 750 g sweet potatoes, chopped
- 750 g pumpkin, chopped
- 5 cups vegetable stock or 5 cups chicken stock
- crushed fresh chili
- 1 can skim evaporated milk
directions
- Heat oil in large pan.
- Add onion,crushed chilli, sweet potato and pumpkin.
- Cook for 8- 10 minutes, stirring occasionally.
- Pour over stock, cover and simmer for 20- 25 minutes.
- Blend until smooth, adding evaporated milk.
- Garnish with coriander to serve.
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Reviews
-
Yummy as can be! Nothing but empty soup bowls did I see! Loved the healthy comination tto! Would have liked to know what size can evaporated milk, TRUE! * As here in Oz they now come in various sizes...Cheers! -
So simple and good! I don't do dairy so I cut the stock down to 2.5 cups and used a 15oz. can of lite coconut milk. A little fruity but great. I also used canned pumpkin and sweet potatoes and it was still great.
-
I added a pinch of brown sugar at the end and a teaspoon of sour cream on top as garnish with a light sprinkle of cinimon over the sour cream. Great stuff. -
Great creamy soup, perfect for the 18 month old. We used frozen pureed pumpkin from last year harvest and a touch of crushed red pepper even tho the baby seems to like spicy.
RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.
