Pumpkin and Sweet Potato Cream Soup
A favorite soup in the autumn and winter months. The main character here is the pumpkin – the symbol of fertility and longevity. It is superior to most other autumn fruits in terms of nutrients. We should not forget its seeds, which contain an impressive list of chemical elements and properties. For this reason, she is revered in our family.
Sweet potato is an extremely tasty vegetable with a pleasant sweet taste. Sweet potatoes are not only more dietary, but also healthier than ordinary potatoes. We prefer them, and they are often part of our menu. They are suitable for both savory dishes and desserts. By themselves, they are infinitely beneficial, and in combination with our favorite pumpkin and ginger we create a real vitamin explosion.
Try it and you won’t regret it!
PS: The lovely plates are form our friends SBB.
Photos by Ivan Vandov
Pumpkin and Sweet Potato Cream Soup
Ingredients
Instructions
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Peel, clean and cut the pumpkin into cubes. Do the same with the sweet potato.
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Mince the onion, garlic and ginger and stew them in the butter.
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Add the pumpkin and sweet potato and cook until slightly softened.
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Pour the chicken broth, cover, reduce the heat and simmer for about 20 minutes until the vegetables are soft.
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Mash the soup and strain it if desired.
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Return it to the hob and pour the cream. Bring to the boil, for a few minutes.
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Season with salt and pepper.
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Garnish with raw pumpkin seeds and drops of cream.
Notes
If you do not have homemade chicken broth, add the same amount of water. The soup can be served with shredded cow's cheese, a spoon ful of sour cream, croutons or crushed raw hazelnuts.
Most of you may know that fresh ginger has a pungent taste and aroma of lemon. If you want to enhance these feelings, put 50g in the recipe. It will undoubtedly warm your soul and body.
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