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Spicy Pumpkin and Sweet Potato Soup

Spicy Squash and Sweet Potato Soup Prep time: 10 mins 
Cooking time: 20 mins

Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon sesame seeds
  • 30g butter
  • 2 red onion, finely diced
  • 2 garlic cloves, crushed
  • 2 cm piece fresh ginger, peeled and finely chopped
  • 2 green chillies, de-seeded and finely chopped (Thai bird's eye chillies will make a hotter soup)
  • 1 lime, juiced and zested
  • 1 teaspoon runny honey
  • 750ml vegetable stock, hot
  • 100g Blue Dragon Creamed Coconut Block
  • 360g sweet potato, peeled and diced
  • 360g pumpkin/ squash, peeled and diced
  • handful coriander leaves, roughly chopped
  • seasoning (salt & pepper)
  • drizzle olive oil
  • Pumpkin Seeds

Serves: 4


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Spicy Pumpkin and Sweet Potato Soup

A warming soup that is a fantastic way to use up any spare root vegetables!

Preparation:

  1. Place the cumin, coriander and sesame seeds in a large dry saucepan and heat until you begin to smell the spices. Transfer to a pestle and mortar and pound until finely powdered.
  2. Heat the butter (or vegetable oil if preferred) in the same pan and fry the onion, garlic, ginger and chilli gently until softened.
  3. Add the pounded spices along with the lime zest, lime juice and honey to the pan and stir them through.
  4. Cook all the ingredients for a minute or so to infuse the flavours.
  5. Add the stock, Blue Dragon Creamed Coconut, sweet potato, squash and coriander leaves, and bring to the boil. Season well with salt and pepper.
  6. Reduce to a simmer and cook the vegetables until they are tender (around 20 mins).
  7. Blend the mixture in a food processor until smooth in consistency, adding more stock to aid the process if needed.
  8. Serve with a drizzle of olive oil and a sprinkling of pumpkin seeds.

Useful tip:

This recipe works equally well with any combination of root vegetables!

Why not try this recipe using just Pumpkin. It is a fantastic way to use up your leftovers from Halloween, and it keep you warm as the winter nights draw in!!

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Reviews for Spicy Pumpkin and Sweet Potato Soup


JohnC   17 February 2012

Reads and sounds delicious I want this Spicy pumkin and sweet potato soup NOW!!!!!!!!!!!!!!!!!

stuartG   11 February 2012

made it and it is one of the best soups i have ever tasted

BarbaraM   09 February 2012

Really cool !

rchadF   09 February 2012

Lovely for ths time of year...a well-rounded, hearty flavour

CarolT   06 February 2012

Warm and lovely on a cold day, excellent, makes a great starter.

fionaJ   31 January 2012

eXCELLENT HEALTHY & HEARTY!Great ingredients.fay

RicW   27 January 2012

Not tried this yet, but it looks like a great bridge between using just a pre-made sauce and cooking from scratch, looking forward to it!

FrancesG   24 October 2011

Roasting the butternut squash and sweet potato in a bit of honey before adding, really adds a richness to the soup! YUM!

JoanneJ   20 July 2011

I had some left over sweet potato mash and this was a perfect way to use it up. I put in double the portions of sweet potato instead of pumpkin/squash, and was delicious.

TaraU   29 October 2010

YUM! This could also be made using shredded carrot instead of the squash. I also find it handy (and less dishes to clean up) to use an immersion blender to puree the soup right in the pot.

AyeshaT   25 November 2008

Excellent soup.. Really loved it

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