When I need to feel the comfort of familiar food, but can’t be arsed making a roast dinner or meatballs, this is the recipe I always turn to.
It manages the seemingly impossible feat of being both satisfying and light, and the spices incorporated give it a depth of flavour that I really love.
Mum’s Pumpkin and Sweet Potato Soup
- 1 butternut pumpkin
- 2 medium sweet potatoes
- 1 large brown onion
- 5 cardamom pods
- 2 tsp ground coriander seeds
- 1 tsp cumin seeds
- 1 tbsp olive oil
- 1 tbsp vegetable stock powder
- Peel and deseed the pumpkin, then chop into rough 3cm cubes. Set aside.
- Scrub or peel the sweet potato according to your preference (I scrub), then cut into rough 3cm cubes and set aside with pumpkin.
- Chop the onion finely, and set aside separately.
- Place spices in a mortar and pestle and grind. When their seeds have been extracted, remove cardamom husks.
- Place olive oil in a large saucepan over a moderate heat. Add the spices, and cook until fragrant.
- Add the onion, and cook until glassy.
- Add the pumpkin and sweet potato, and cover with water.
- Stir in the stock powder, then reduce heat and simmer until the vegetables are tender.
- Puree with a stick blender, season with salt and black pepper, and serve.
This soup is best enjoyed with a slice of crusty sourdough bread, and garnished with fresh continental parsley or chives.
It’s also lovely with some fetta cheese crumbled in, or a dollop of sour cream.