Pumpkin & Sweet Potato Soup
Ingredients
- 2 teaspoons cumin seeds
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 4-5 cloves garlic, finely chopped
- 2 medium-sized sweet potatoes (about 250g), peeled and roughly chopped
- Roughly the same amount of pumpkin flesh, roughly chopped (about 1 mini pumpkin)
- 1 pint vegetable stock (or vegetable stock cube)
- Juice of 1/2 a lime (more to taste)
- 1/2 teaspoon smoked paprika
- 1 red chili (optional)
- Salt and pepper to taste
Preparation
In a pot, fry the onion, cumin seeds, and garlic in olive oil until softened.
Add the sweet potatoes, pumpkin flesh, vegetable stock (and extra water if needed), lime juice, smoked paprika, and red chili (if using). Cover and simmer for about 30 minutes.
Once cooked, blend the soup until smooth. Add a little cream if desired.
Optional: Scoop out the pumpkin seeds and toss them in olive oil with a pinch of garlic salt, chili powder, and smoked paprika. Roast them until golden and use as a topping for the soup.
