Pumpkin & sweet potato soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 1 medium butternut squash (or other pumpkin)
  • 2 smaller sweet potatoes (or 1 large)
  • 2 medium size carrots
  • 1 fennel
  • olive oil
  • salt, nutmeg (and pepper if you use)
  • ½ tsp turmeric powder
  • 2-3 tbsp soya cooking cream (or regular cream)
  • 4 cups water
  1. Peel the vegetables and cut in smaller cubes.
  2. In a large cooking pan sautee for few minutes sliced fennel and carrots on some cooking olive oil. After few minutes add a bit of water and let it simmer for few more minutes.
  3. Add pumpkin and sweet potato cut in cubes, approximately 4 cups of water, season with salt and nutmeg and cover. Let it cook over medium heat for about 45 minutes until all the vegetables is nice and soft. Blend them directly in the soup cooking pan using a hand mixer until you get the creamy consistency without any pieces of vegetables.
  4. Add 2-3 tbsp cooking cream, try it and season with turmeric, a bit more with salt and nutmeg if needed.
  5. Serve with some more cream and fresh dill. Enjoy!
  6. Note: Depending on the exact size of your vegetables you may have to add a bit more or a bit less water while it cooks and that depend also on your taste, and how thick and creamy you want your soup to be.
Recipe by Travelling oven at http://www.travellingoven.com/2015/10/pumpkin-sweet-potato-soup/