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This pumpkin sweet potato soup fills you up when it’s chilly outside. Hokkaido, sweet potatoes, carrots, and apples come together for a super creamy blend. Using soy cream keeps it on the lighter side.
Simply satisfying
You can toss this soup together fast with everyday stuff. It’s really smooth and all those natural pumpkin and sweet potato flavors just click.
What’s inside
- Main: 600 g Hokkaido pumpkin 300 g sweet potatoes 2 carrots 1 apple.
- Flavor base: 1 onion 500 ml broth 150 ml soy cream.
- Spices: Salt curry pepper.
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How to cook it
- Getting ready
- Dice up the veggies take out the seeds.
- Kick-off
- Sauté onion until soft then toss in the veggies and give them a quick fry.
- Simmer time
- Pour in the broth and cream let everything cook for 20 minutes.
- Last steps
- Add the apple blend it all up season it done.
Switch it up
Coconut milk turns it tropical. Ginger gives some heat. Try parsnip or cauliflower for something different.
Serve it nicely
Top with pumpkin seeds parsley some oil. Enjoy with crisp bread or a colorful salad.
Stays fresh
Keeps in the fridge for 3 days. Freeze it in batches thaw when you want heat and eat.
Make it pretty
A swirl of cream with pumpkin seeds or parsley looks great. Pair with sourdough for a killer meal.
Boost that flavor
Brown the veggies first for even more taste. Whether in a pan or oven you'll get that toasty goodness.
Anytime twist
Got summer? Add fresh herbs. In winter, try cinnamon. It’s tasty all year round.
Kid friendly
Go lighter on spices and add yogurt so it’s gentle. Some crunchy croutons on top and kids eat it right up.
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No waste here
Leftovers? Stir into pasta or use as a risotto starter. You’ll always have a new tasty dish.
Frequently Asked Questions
- → Should the Hokkaido pumpkin be peeled?
Don't bother peeling—just wash it. The skin goes soft while cooking and is good for you too!
- → Why add apple to this?
The apple makes things naturally sweet and rounds things out. It goes really nicely with the pumpkin and curry.
- → What's a swap for soy cream?
Oat cream or coconut milk both work. They'll also give your soup that creamy texture.
- → Is it okay to freeze this soup?
Yep, it freezes well. When heating up, toss in a bit more liquid if you want it runnier.
- → Do I really need curry?
Curry gives the soup its kick. Add as much or as little as you like.