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Pumpkin and Sweet Potato Soup
- Serves
6
- Difficulty
Easy
Published 1997
This is one of my favourite soups: sweet, smooth, soothing and golden-perfect for cold weather. Pumpkins are always orange-fleshed; sweet potatoes are exasperatingly not. Scrape off a bit of the skin when buying them to make sure you get the orange-fleshed kind.
Ingredients
2 50 g 2 oz 1.1
Method
Peel and slice the onions. Melt the butter over a medium heat in a large, heavy-based saucepan, add the onions and fry until golden brown. Remove from the heat.
Cut the skin off the pumpkin, scrape away any seeds and the stringy part and cut the flesh up roughly. Peel the sweet potatoes and cut them into smallish cubes. Peel the ginger and chop roughly. Add the pumpkin and sweet potatoe
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