Meat-Free Monday: Pumpkin and Sweet Potato Soup

image from jiffy cat

So the weather has turned autumny and Sparky and I have turned to soups and stews and casseroles in a big way. The meat-free challenge is really on now, because there's something super satisfying about a big, hearty beef casserole when the weather's a bit miserable.

This soup is one of my favourites. I'm actually not a big pumpkin soup fan, but the sweet potato and cumin in this one make it really tasty. Plus, as always, it's easy peasy.

You'll need:


1 kg butternut pumpkin, peeled and chopped
300g sweet potato, peeled and chopped
1 onion, chopped
30g butter
1 tsp ground cumin
1/2 tsp ground nutmeg
1 tsp brown sugar
3 cups vegetable stock
1/2 cup cream
salt and pepper
chives and cream to serve

1. Heat butter in large pan. Add onion, pumpkin and sweet potato. Cover and cook on low for around 10 minutes, stirring occasionally.

2. Add spices and sugar and cook for about 5 minutes more.

3. Add stock and bring to the boil, then reduce heat and cover. Simmer for 30 minutes, stirring occasionally.

4. Using a stick mixer, puree the soup in the pot (alternatively, blend in batches using a blender, then return to the pot). Season to taste and add the cream. Reheat gently without boiling.

5. Top with extra cream and chives.