Pumpkin and Sweet Potato Soup HT
4-6 Hot Vegetable
Vegetables Soups Gluten Wheat free
2 tbsp Olive Oil
1 Leek, chopped
1/2 Onion, chopped
1/2 Stick Celery, chopped
1 small Carrot, chopped
1 Sweet Potato, peeled and diced
675g/1-1/2lb Pumpkin flesh, chopped
1 Garlic Clove, crushed
480ml/16fl.oz. Fresh Chicken Stock
120ml/4fl.oz. Double Cream
1 Bay Leaf
1 teasp freshly chopped Sage
A large pinch Ground Cloves
A large pinch Ground Nutmeg
A large pinch Ground Cinnamon
Salt and Black Pepper
1. Heat the oil in a large saucepan, add the leeks, onion, celery, carrot,
sweet potatoes, pumpkin, and garlic, and sauté until they start to brown.
2. Add the bay leaf, stock, and cream, mix well and bring to the boil
3. Reduce the heat
and simmer for 15-20 minutes or until all the vegetables are tender.
4. Add the sage, cloves, nutmeg, cinnamon, and salt and pepper and continue to
cook for a further 5 minutes.
5. Remove the bay
leaf and allow to cool slightly then transfer to a food processor or liquidiser
and process to a puree.
6. Return to the
rinsed out pan and reheat until hot.
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