Pumpkin & Sweet potato soup

 

Finally, it’s soup season. There’s nothing I love more than those tasty, heartwarming dishes when it’s chilly outside. They’re also super practical when you’ve got kids – easy to make and they can even be made in advance to heat up when needed.

Since it’s Halloween and all, I wanted to make a pumpkin soup. This time I mixed it with some sweet potato and curry to make it extra tasty! Here’s my recipe:

Pumpkin & Sweet potato soup (4 people)

---

1 Hokkaido pumpkin (keep the peel but scoop out the “guts”. Cut into large chunks)

1 large Sweet potato (peel & cut into large chunks)

1 medium sized Onion

1 large Carrot

3 cloves of Garlic

1 tablespoon of Spicy Curry

1 can of Coconut milk

750 ml Water

1 dice of Vegetable Broth

1 tablespoon of Olive oil

1 handful of Thyme

A pinch of chili flakes

Salt/Pepper

Toppings:

Roasted pumpkin seeds & pumpkin seed oil (chili oil will do fine as well).

Bread to dip in the soup, yum!

Cut up the pumpkin, sweet potato, carrot, onion and garlic into large chunks and place in a baking pan. Pour 2 dl of water over the vegetables. Sprinkle 1 tablespoon of Curry powder and drizzle 1 tablespoon of olive oil over them as well. Mix it good so that all chunks are covered in the spice+liquids. Put the pan into the oven at 225 degrees Celcius (hot air oven) for approx. 30 minutes (or until the vegetables are soft), mix the vegetables around halfway through the time to make sure that they roast evenly.

Boil the water together with the vegetable stock in a large pot. When the vegetables are done, add them into the water. Add in the thyme and chili flakes. Let boil for 5 minutes before you add the coconut milk. Time to blend!

When the soup is blended and now smooth and bright orange – pour the liquid back into the pot. Season the soup with salt and pepper according to taste. Enjoy!