Pumpkin and Sweet Potato Soup

Name: Pumpkin and Sweet Potato Soup
Yield: Serves 6
Ingredients: black pepper; salt; 2 medium onions; 50 g/2 oz butter; 1.1 kg/2½ lb pumpkin; 450 g/1 lb sweet potatoes; 300 ml/½ pint double cream; ¼ nutmeg, grated; 2 handfuls fresh coriander or parsley; 2 handfuls fresh coriander or parsley; 5 cm/2 in piece fresh ginger; 2 rounded teaspoons caraway seeds; 1.8 litres/3 pints chicken stock; 2 teaspoons clear honey

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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 medium onions
50 g/2 oz butter
1.1

Soup

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