Sweet Potato and Pumpkin Soup is great for those cold winter nights. It is easy to make and tastes amazing. Great served with a side of bread and a dollop...
is great for those cold winter nights. It is easy to make and tastes amazing. Great served with a side of bread and a dollop of sour cream and best of all – it freezes beautifully!
- 750 grams pumpkin, peeled and chopped into pieces
- 500 grams sweet potato, peeled and chopped
- 1 onion, chopped
- 3 cups chicken stock
- 1 teaspoon crushed garlic
- 1 cup orange juice
- 1 sprig rosemary
Combine all the ingredients in a large pot and bring to the boil.
Simmer for 25 minutes or until vegetables are very soft.
Remove the sprig of rosemary and puree the soup until smooth.
Reheat and serve the sweet potato and pumpkin soup with crusty bread and a dollop of sour cream.
Recipe Hints and Tips:
- Sweet Potato and Pumpkin Soup is suitable for freezing. Cool to room temperature, seal in a ziplock bag and freeze for up to two months.