Winter is here. The nights are freezing, hot bottles are out, the mornings are chilly, heating has been pre-set and though some days are blue-skied, mostly it is overcast, soggy and slightly depressing. Which can only mean ’tis the season of the most delicious recipes: soup.
Soup is definitely comforting, but why? Is it because it’s eaten warm bowl in cold hands? It’s nourishing, full of hearty vegetables and filling too? Soup is perfect for the winter because it’s a food we can over indulge on and enjoy without worrying about piling on the pounds! That’s providing you don’t have too many doorstep slices of bread with it, of course!
It’s also really simple to make, and if you make a big pot, will last you a few days. As with all soups and sauces, it tastes better on day 2. Alongside my chicken and roasted vegetable soup recipe, this is a staple winter recipe for me, especially as my neighbour grows the BEST pumpkin on his allotment and so I get them for free!
Pumpkin and Sweet Potato Soup
3 cloves garlic
1 medium sized sweet potato
1 tbsp chilli flakes
How to make it
Chop up your pumpkin and sweet potato into to chunky pieces and leave the skins on. Then roll the pieces in the olive oil, sprinkle some salt and pepper, taking care not to over sprinkle! Cook on a low heat until the flesh of both is soft and juicy.
In a pot, add your garlic and fry until it starts to turn a light brown then add your vegetable stock or bouillon to the pot. Stir and simmer. Once the pumpkin and sweet potato are done, scrape the flesh from the skin and put into the pot. Use a masher to stir and mash the combination of stock and vegetables together. If you prefer a smooth, thick soup, put the lot into your blender and blend it down before serving.
Sprinkle some chilli flakes on top and add more salt and pepper to taste. Buon appetito!
photo credit: Long Beach Bootcamp