Spiced Pumpkin Soup is full of delicious fall flavours: carrot and sweet potato and perfect for American Thanksgiving. This recipe is Gluten Free, Vegetarian and can easily be Vegan, Paleo and Whole 30 friendly with a few tweaks
  • 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
  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.
Read more, please visit: fussfreeflavours.com

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