Spiced Pumpkin, Carrot and Sweet Potato Soup

October 25th 2017
By: Melanie Hollidge
Spiced Pumpkin, Carrot and Sweet Potato Soup

It is traditional over the Halloween period to try and eat a bit of pumpkin.  It’s not to everyone’s taste but mixing it with sweet potatoes and carrots can deliver a warming and nutritious meal. It’s just the thing to fill you up on a cold evening as you enjoy a seasonal event.
You will need:
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
2 pints – vegetable stock
½ tsp vanilla extract
30 g butter
Pepper and salt to taste
The way you make it is to put the oil to a large saucepan and fry the onion and garlic until they are turning golden. Add the cinnamon and allspice and fry until fragrant. Then add the sweet potato, carrot, pumpkin and apples and fry for another few minutes. Finally add the stock and vanilla essence. Stir, close the lid and cook for 20 minutes until the ingredients are soft.
Once it is all cooked add the butter, then allow the mixture to cool a little and blitz it in a blender until it is silky smooth. Check the seasoning and add a little more vanilla if required just a background hint rather than a definite flavour. Add more stock or water to thin. Season with pepper and salt. Reheat it when you need it and serve topped with a swirl of cream, or yogurt and pumpkin and sunflower seeds.