I kinda have a thing for orange food. This mostly affects fruit and juice, but there are many vegetables which fit perfectly into this scheme. So why not combine three very orange vegetables to a delicious sweet potato, carrot and pumpkin soup.
1 red onion
2 garlic cloves
2 sweet potatoes (~450g)
1,2l vegetable stock
0,5tsp each: cinnamon, vanilla extract
salt, pepper, cumin
cream, pumpkin seed oil, roasted pumpkin seeds for topping
Cut the onion and garlic into small pieces. Peel and roughly dice the sweet potatoes, carrots and pumpkin.
Heat up some oil in a large pot and fry them until golden. Add the cinnamon and the rest of the vegetables and fry for a couple more minutes.
Add the vegetable stock and vanilla essence and let it simmer for about 20 minutes.
Add salt, pepper and cumin.
Blend everything with a stick blender until it’s smooth.
Serve it topped with a swirl of cream and pumpkin seed oil and some roasted pumpkin seeds.
The soup was really delicious (obviously) and the sweet potatoes and carrots added a nice twist to the classic pumpkin soup.
I think this was the last autumnal recipe I’ve got for you; the next one will already be all about Christmas and winter.
What’s your favourite food colour? Let me know in the comments (and help me feel less weird).
Love, Jacky N.