Pumpkin and sweet potato soup

Name: Pumpkin and sweet potato soup
Yield: Serves 10 as a starter, 8 as a lunch or supper
Cuisine: United States
Ingredients: 2 rounded teaspoons caraway seeds; 2 handfuls of coriander leaves; 1 level teaspoon dried chilli flakes or powder; 50 g unroasted peanuts; sea salt, black pepper; 2 teaspoons clear honey; 300 ml double cream; ¼ nutmeg, grated; 1 kg pumpkin (about ½ medium pumpkin); 450 g sweet potatoes; 2 medium onions; 50 g butter; 1.8 litres chicken stock; 2 tablespoons groundnut or sunflower oil

Preparation info

Serves
10
as a starter

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

Until I went to America I didn’t realise that pumpkin was edible, thinking of it only as something to be cut out as a toothy face with a candle inside it for Hallowe’en. I didn’t much like pumpkin pie, but in Houston we had a delicious soup like this. Sensually smooth, rich and golden, it’s a perfect lunch soup for a cold day.

Ingredients

1 kg pumpkin (about ½ medium pumpkin)
450 g sweet potatoes

Americas
United States
Starter
Supper
Soup
Gluten-free

Method

Cut the skin off the pumpkin, scrape away any seeds or stringy part and cut the flesh up roughly. Peel the sweet potatoes and cut into smallish cubes. Peel and slice the onions.

Melt the butter in a large, heavy-based saucepan over a medium heat, add the onions and fry until golden brown. Add the pumpkin, sweet potatoes and chicken stock, sprinkle with sea salt and bring to the boil. Co