Easy Pumpkin and Sweet Potato Soup
Ingredients
- 2 teaspoons cumin seeds
- 1 tablespoon olive oil
- 1 red onion
- 4-5 cloves garlic
- 2 medium sweet potatoes (about 250g)
- Equivalent amount of pumpkin flesh (from 1 mini pumpkin)
- 1 pint vegetable stock or cube
- Juice of 1/2 lime
- 1/2 teaspoon smoked paprika
- 1 red chilli (optional)
- Salt and pepper to taste
- Pumpkin seeds (optional for topping)
Preparation
Fry the onion, cumin seeds, and garlic in olive oil until soft.
Add the sweet potatoes, pumpkin flesh, vegetable stock, lime juice, smoked paprika, red chilli (if using), salt, and pepper.
Cover with vegetable stock and add extra water if needed, then simmer for about 30 minutes until fully cooked.
Blend the soup until smooth.
For optional topping, toss pumpkin seeds in olive oil, garlic salt, chilli powder, and smoked paprika, then toast them.
Sprinkle the toasted pumpkin seeds and paprika on top of the soup.
Serve in mini pumpkin bowls if desired for presentation, and accompany with a slice of sourdough bread.
