Pumpkin And Sweet Potato Soup

Pumpkin And Sweet Potato Soup

Pumpkins and sweet potato, two amazing Fall vegetables. I don’t have to deal with the Fall weather at the moment, but many of my friends do. I hear their complain about the rainy, cold and dark days, so hopefully this comforting Fall recipe will brighten up their day. It’s best to eat seasonal organic products from your local market and farm. The products are then fresh and they don’t have to travel so far to reach your kitchen. Lately I have a growing love and desire to have an own farm and harvest my own beautiful vegetables and fruits. My cousin who lives just outside Jakarta, in a small town called Ciawi, has the most amazing and impressive farm where she grows solely organic products. From sweet potatoes, onions, zucchini, peppers, long beans, carrots to luscious tropical fruits. There are big banana trees, papaya trees and cute little lime bushes. I even found fresh aloe vera growing from the fruitful soil and cute little chili peppers, sure Indonesia is blessed with an amazing fertile soil. This makes my inner farmer girl wants to get my hands all dirty in the fruitful soil. I love to see the farmers harvesting all the fresh products, how organic and local can it be right? That day when we harvest lots of vegetables we cook and ate them all right a way, and I have to say the simplicity and back to nature kind of feeling, away from the bustling hectic city of Jakarta really made me feel just where I belong. Not many of you know, but I was born in a farmers town in the Northern part of The Netherlands, so maybe it’s time to go back to farm life 😉

All ingredients in the recipe are from the farm!

Pumpkin And Sweet Potato Soup

Serves 4 portions

  • 1/2 pumpkin
  • 2 large sweet potatoes 
  • 2-3 cloves garlic
  • 1 large brown onion
  • 1 liter vegetable stock (2 cubes)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground paprika
  • sea salt and pepper to taste
  • 2 tablespoon of coconut oil
  • a spoonful Greek yoghurt per serving
  • cranberries for garnish

Cut the pumpkin lengthwise and place it on a baking tray with a baking sheet. Peel the skin of the sweet potatoes and cut in cubes and place together with the pumpkin. Sprinkle with some olive or coconut oil and grill in the oven for about 30-40 minutes until golden brown and completely soft. In the meantime dice the onion and finely chop the garlic or use a garlic presser. Set up a large soup pan and cook the onions and garlic first together with some coconut oil. Add all the spices and sauté everything so the fragrances burst out and you already can smell a beautiful aroma. When pumpkin and sweet potatoes are ready take them out and scoop all pumpkin flesh right into the soup (rather don’t use the skin, since it will not soften in the soup) together with the sweet potatoes. Stir everything well and add the vegetable stock slowly. Depending on your preference of the consistency of the soup, you may add more stock or use less. I like it thick and creamy. Use a hand mixer or blender to blend the soup until you get a smooth texture. Let it simmer on low heat and set up the bowls to prepare the last step. Fill the bowls with soup and end with a dollop of Greek yoghurt and garnish it with some dried cranberries. Your comforting Fall bowl is ready to be slurped!

pumpkin soup recipe



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