Pumpkin and Sweet Potato Soup
Servings:
4
Prep Time:
15 min
Cook Time:
60 min
Ingredients:
- 500 gm pumpkin, peeled, deseeded and diced
- 500 gm red sweet potatoes, peeled and diced
- 1 onion, diced
- 1/2 Tsp minced ginger
- 1/2 Tsp minced garlic
- 40 gm butter
- 1 Tbsp vegetable oil
- 4 1/2 Cup chicken stock
- salt, to taste
- black pepper, to taste
Instructions:
1. Heat vegetable oil and butter in a deep saucepan over medium heat. Add ginger and garlic, cook until aromatic. Add onion and saute until soft and translucent. Toss in the pumpkin and the sweet potato. Stir and combine very well. Cook for 3 to 5 minutes. Pour in chicken stock and bring it to a boil, covered. Reduce heat and simmer until all ingredients are soft.
2. Turn off the heat. Let cool for a while. Use a blender to process all ingredients into a thick soup. Return to heat and warm it up again. Season with salt and pepper. To serve, add cream or milk if desired, with any bread to preference.
Credit:
Christine's Recipes 
