Beach Cottage Pumpkin & Sweet Potato Soup Recipe – baby it’s cold outside
Mon 15th, Jul, 2013
Hellooo,brrrr it’s chilly in Sydney, 17C today, meaning I’m rugged up in woolly stockings and a scarf…we are halfway through Winter and this is the first year since we’ve been here that I’ve finally cracked it and am not freezing by bottom off…soups come into their own here for sure in these months…we eat soups all year round but a good pumpkin and sweet potato soup recipe is always good to have up your sleeve in the Winter is it not?
I love this soup, as does Miss Beach Cottage, it’s creamy and silky, warming and comforting….pumpkin soup is kinda like the good things about Winter wrapped up in a bowl, isn’t it?
I’ve made pumpkin soup with my eyes shut probably, but it can, I think, taste somewhat bland, this pumpkin and sweet potato recipe though means it’s none of those.
I first had pumpkin soup years and years ago, made for me by a friend and have been hooked ever since and I always try it when I see it on menus when I am out, particularly if it has some weird and wonderful ingredient in there (you know when you go somewhere and rather than just a plain pumpkin soup, you’ll get curried pumpkin soup with a twist of fennel?).
I’ve never totally been swayed by any of those concoctions though, but I do love a touch of curry powder in it, but mostly with this, and with the Beach Cottage Crew, we just like it pretty much the simple way…
So here’s how I do it most of the time…
Pumpkin & Sweet Potato Soup Recipe
2 onions finely diced
1 medium pumpkin / squash peeled and chopped
1 tbsp oil
2 to 3 tbsp vinegar
I large handful (about 1 cup) fresh garden herbs (I like Parsley, Rosemary, oregano etc)
3 garlic cloves
salt and pepper
1 litre chicken stock
2 medium sweet potatoes peeled and chopped
1. sweat the onion and garlic in the oil for 5 or so mins until soft
2. add the pumpkin & sweet potato and cook for a couple of minutes
3. add the stock, vinegar and herbs and season well with salt and pepper
4. leave to simmer for at least half an hour
5. blend to smooth (you may need to add more liquid)
serve with a blob of sour cream, a sprinkling of grated cheese, parsley and spring onions..
Beach Cottage Blog Recipe Notes *any stock will do, I like to use chicken for taste but if you are veggie or don’t have chicken any stock is good *you may want to lose a garlic clove, I love garlic so throw in three *you may need to adjust the liquid level by adding more stock * I grab whatever herbs are plentiful in the garden but a shake of dried mixed herbs is cool here too *apple cider vinegar is good in this if you have it lurking in the cupboard, but any vinegar works
See you soon sweet Beach Cottage ladies, I hope you like a good Pumpkin & Sweet Potato Soup recipe as much as me…oh I have some very exciting things to show you this week, just a tad excited here for when they arrive…I’ll be snapping the postie’s hand just about off…