Pumpkin & Sweet Potato Soup

Ingredients

For the soup:

• 500g pumpkin, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 liter vegetable stock
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Optional additions:

• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon chili flakes
• 100ml cooking cream

Instructions

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook for 3-4 minutes until softened and translucent.

3. Add the garlic (and ginger if using) and cook for another minute until fragrant.

4. Add the cumin, thyme, and chili flakes (if using). Stir for 30 seconds to toast the spices.

5. Add the pumpkin and sweet potato cubes. Stir to coat with the spices.

6. Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the vegetables are tender.

7. Remove from heat and blend until smooth using an immersion blender (or transfer to a regular blender in batches).

8. Stir in the cooking cream if using. Season with salt and pepper to taste.

9. Serve hot, optionally garnished with a swirl of cream, a sprinkle of chili flakes, or some fresh thyme.

Tips

• For a richer flavor, roast the pumpkin and sweet potato in the oven before adding to the soup.
• This soup freezes well for up to 3 months.
• Add a squeeze of lime juice at the end for a fresh twist.
• Serve with crusty bread for dipping.