Spiced Pumpkin, Carrot & Sweet Potato Soup #dinner #lunch

Spiced Pumpkin, Carrot & Sweet Potato Soup #dinner #lunch

Spiced Pumpkin Soup is loaded with scrumptious fall flavors: carrot and sweet potato and ideal for American Thanksgiving. This formula is Gluten Free, Vegetarian and can without much of a stretch be Vegan, Paleo and Whole 30 inviting with a couple of changes.

We don't observe Thanksgiving in the UK, however I think it is a somewhat beautiful celebration. The collect has been securely accumulated in and the earth is resting. Time to reflect, rest, plan and offer gratitude for the collect which will see you through the winter.

Come the finish of November I am exhausted of the dim evenings and am aching for the days to get more brilliant, however there are as yet a decent couple of weeks before Christmas and that defining moment at the Winter solstice that brings extending days and the fresh splendid climate of January when snow is well on the way to fall. Thanksgiving falls at the ideal time to restore falling spirits during this season and I'd love to celebrate in the UK as well.

Spiced Pumpkin, Carrot & Sweet Potato Soup #dinner #lunch

Also try our recipe : EASY EGG WRAPS #dinner #lunch

Ingredients :

  • 1 tbs olive oil
  • 1 onion (peeled and sliced)
  • 2 cloves garlic (peeled and chopped)
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 2 sweet potatoes (about 400g, peeled and roughly diced)
  • 2 large carrots (about 200g, peeled and roughly diced)
  • 400 g pumpkin or squash flesh (peeled and roughly diced)
  • 1 eating apple (cored and roughly diced)
  • 1 liter vegetable stock
  • 1/2 tsp vanilla extract
  • 30 g butter
  • Pepper and salt to taste

Instructions :

  1. In a saucepan, heat the oil, and fry the onion until translucent. Add the garlic and fry until turning golden. Add the cinnamon and allspice and cook until fragrant.
  2. Add the sweet potato, carrot, and pumpkin and fry for another few minutes.
  3. Add the apple, stock and vanilla essence. Season with pepper and salt. Stir, cover with a lid and simmer for 20 minutes until the ingredients are soft. 
  4. Once cooked add the butter, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and add a little more vanilla if required – you want a hint rather than a definite flavour. Add more stock or water to thin.

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