Easy Pumpkin and Sweet Potato Soup

Ingrédients

• 1 tablespoon olive oil
• 2 onions (diced)
• 3 cloves garlic
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon dried chilli flakes ((or to taste))
• 500 g sweet potatoes (cut into 1cm / 1/2inch cubes (see Note 1))
• 500 g pumpkin (cut into 1cm / 1/2inch cubes (see Note 2))
• 500 ml vegetable stock ((from a cube is fine – I used 1 x Kallo organic vegetable stock cube))
• Salt and pepper (to taste (See Note 3))
• Pumpkin seeds (for garnish (optional))

Préparation

1. 1

   Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 4 minutes, with the lid on, until softened but not brown. Stir occasionally.

2. 2

   Add the garlic, garam masala, cumin and chilli flakes and fry for 1 more minute on a low heat, stirring frequently. Add a small splash of water if it gets too dry.

3. 3

   Add the chopped sweet potato and pumpkin, vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the sweet potato and pumpkin cubes are quite soft.

4. 4

   Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)

5. 5

   If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. You may also wish to check the seasoning at this point too. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.

6. 6

   Ladle the soup into bowls and serve with homemade bread.