Gimme Shelter Creamy Pumpkin Soup With Sweet Potato
Nathalie
People: 1
40 min
Ingredients
60 gr.
Brussels Sprouts
1 tsp
Cinnamon
2 Clove
Garlic
2 tbsp
Lemon
2 tbsp
Olive Oil
60 gr.
Potatoes
60 gr.
Pumpkin
5 tbsp
Pumpkin Seeds
0.75 tsp
Rosemary
60 gr.
Sweet Potato
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Prep
- Peel and cut your potatoes, pumpkin and sweet potato. All ingredients should have a similar size and shape.
- Wash and cut your brussels sprouts so that they all have a similar size and shape.
- Finely chop your garlic.
- Cut and squeeze your lemon so you can use the juice later.
Heating Steps
- Heat olive oil in a pot and add garlic, cinnamon and rosemary and fry at lower temperature for several minutes.
- Heat olive oil in a pot, add Brussels Sprouts, Potatoes, Pumpkin and Sweet Potato and fry for 30 minutes.
- Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
- Add lemon and mix.
- Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Finishing Touches
- Use a blender to purée your soup to the desired consistency.
- Add Pumpkin Seeds on top.
