Pumpkin and Sweet Potato Soup

It’s summer…though temperatures reached no more than 14˚C today in St. Albans, U.K. A warming soup was in order.

Pumpkin and Sweet Potato Soup
Serves 4

2 medium Onions, chopped
1 small, fresh Pumpkin
2 organic Sweet Potatoes
1 1/2 ltr. Vegetable Stock
1 cup Red Split Lentils
300 ml Tomato Passata
2 tsp Garlic Granules
2 tsp Cumin Seeds
2 tsp Savory
2 tsp ground Coriander
1 tsp Mustard Powder
(To make the curry version add 2 tsp Tamarind paste and 2 tsp of either mild, medium or hot curry powder)

Begin by roasting the pumpkin and sweet potatoes – 160˚C or gas mark 4 for 30 minutes.
Bake some biscuits in the hot oven to conserve energy!

When the vegetables are cool half the pumpkin and take the seeds out. Chop both the pumpkin and sweet potatoes.
Fry the onions and add the chopped vegetables, lentils, herbs and spices. Add the stock and simmer for 25 minutes – or pressure cook for 15.

Blend and enjoy with crusty bread.

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