Hello lovelies, I hope you aren’t fed up with pumpkin recipes yet, because here is the next one: sweet potato pumpkin soup. To all pumpkin haters, sorry – Freistyle will be back with new pumpkin-free recipes in December – maybe 🙂. To be honest with you, you really have to try this soup. It’s my all time favorite soup and even many of my friends and my family agree with me.
The bar is set high but the soup can definitely withstand the pressure. The combination of sweet potatoes, pumpkin and coconut milk is a creamy dream come true and give it a velvety flavor. A sip of orange juice provides a pleasant sourness and delicate spices round the soup up. I once again made the vegetable broth out of vegetable left overs and waste, you can look it up again here.
RECIPE
I won’t torture you any longer, here is the recipe for the sweet potato pumpkin soup:
Sweet potatoe pumpkin soup
This extremely creamy sweet potatoe pumpkin soup is a special indulgence. Velvety and with a delicate flavor.
drucken
Ingredients
- 2-3 shallots
- 1 piece of fresh ginger approx. 1-2 cm/ 0.5-1“
- 3 Tbsp olive oil
- 500 gr 18 oz. sweet potatoes
- 300 gr 11 oz. pumpkin
- 600 ml 2.5 cups vegetable broth
- 400 ml 1 ¾ cup coconut milk
- 2 Tsp salt
- Pepper
- 1/2 tsp cumin
- 1/2 tsp cilantro
- 1 tsp curry
- Juice of 1/2-1 orange
Instructions
- Peel the shallots and cut them in small dices, finely grate the piece of ginger
- Roast both in olive oil
- Dice the sweet potatoes and pumpkin, add them and roast for 3-4 minutes
- Deglaze with vegetable broth, coconut milk and the spices
- Simmer at medium heat with closed lid for approx. 15-20 minutes until the vegetables are well done
- Add salt and pepper and puree the soup
- Add the orange juice, taste for seasoning and serve the soup
Sweet potatoe pumpkin soup
Ingredients
- 2-3 shallots
- 1 piece of fresh ginger approx. 1-2 cm/ 0.5-1“
- 3 Tbsp olive oil
- 500 gr 18 oz. sweet potatoes
- 300 gr 11 oz. pumpkin
- 600 ml 2.5 cups vegetable broth
- 400 ml 1 ¾ cup coconut milk
- 2 Tsp salt
- Pepper
- 1/2 tsp cumin
- 1/2 tsp cilantro
- 1 tsp curry
- Juice of 1/2-1 orange
Instructions
- Peel the shallots and cut them in small dices, finely grate the piece of ginger
- Roast both in olive oil
- Dice the sweet potatoes and pumpkin, add them and roast for 3-4 minutes
- Deglaze with vegetable broth, coconut milk and the spices
- Simmer at medium heat with closed lid for approx. 15-20 minutes until the vegetables are well done
- Add salt and pepper and puree the soup
- Add the orange juice, taste for seasoning and serve the soup
This time I decided to use caramelized walnuts, vegan Feta, some truffle oil and microgreens as a topping. But there are no limits to your imagination, this soup harmonizes with so many different toppings. Bread croutons, veggie chips or simply some vegan crème fraiche. I like to sprinkle chili flakes on it – but only when the kids don’t eat with us (or just on my plate).
I don’t need to mention that the sweet potatoe pumpkin soupis the perfect comfort food for cozy autumn/winter days, do I? It’s also a fantastic starter for a special occasion such as Christmas. I recently cooked it for some friends and served them fresh chestnuts for dessert, that was a perfect match.
Do you like creamy soups or do you prefer clear soups such as minestrone? We actually like them both, the kids also like veggie soups with noodles, like this one here.
I can warmly recommend the sweet potato pumpkin soup (literally :-)). Give it a try, you will see happy faces on your table.
Love, Verena
This post is also available in: deutsch
