Sweet Potato and Pumpkin soup
Photo by Keren S
My twist on the good old creamy orange goodness includes a pinch of chili hotness and a hint of roastness from the bell pepper.
8
- 1/2 kg pumpkin, diced
- 1/2 kg sweet potatoes, diced
- 1 leek, chopped
- 3 garlic cloves, chopped
- 1 small potato, chopped
- 1 large red bell pepper, burnt and peeled
- 1 liter chicken or vegetable stock
- 1 medium dried chili pepper
- 1/2 cup dry white wine
- Olive oil
- Freshly chopped coriander, 1 tbsp for each bowl of soup
- Salt and freshly ground black pepper
- Burn the bell pepper over an open flame or under the oven grill until completely charred and black, then move to a covered bowl and let rest for a few minutes; this will help steam off the skin. After 5-10 minutes, carefully remove the skin.
- Meanwhile, in a large pot, heat the olive oil and add the leek and garlic.
- When the leek and garlic have turned slightly golden, add the chopped pumpkin, potato, sweet potatoes and the chili pepper and saute them for a few minutes.
- Add the wine and let it sizzle for a minute, then chop the peeled pepper and throw it in the pot. Add the stock, some salt and about a liter of water and let cook for an hour or two.
- Purée the solids in the pot using a hand blender, creating a nice and thick cream. Taste and add some salt if needed.
- Move to serving bowls. Add freshly chopped coriander, black pepper and a sprinlke of extra virgin olive oil to each bowl and server with crusty whole-wheat bread.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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