Pumpkin and Sweet Potato Soup

My friend, Tina grew heaps of gorgeous pumpkins at her backyard and had a great harvest this year. Her husband just threw and sprinkled the pumpkin seeds that were removed from a pumpkin bought from supermarket. It took them by surprise that the plant grew rapidly and spread everywhere in their garden. Best of all, they didn’t put any effort or time to fertilize them. The fully-grown pumpkins were meaty, with golden orange, sweet flesh. Tina asked me to do her a favour to take one away as they were not able to eat all the them by themselves. How could anyone not accept this lovely favour?

I have made the traditional Pumpkin Soup many times before. This time I tried to add something new for my family.  I just cut one-fifth of the pumpkin and popped it in a saucepan with a golden sweet potato, then cooked and enjoyed a very creamy, tasty soup, along with a few pieces of baked Baguette. My friends always said, “The most wonderful meals are always made from those produces grown fresh from our gardens.”

Pumpkin and Sweet Potato Soup (Printable recipe)

Serves 4
Ingredients:

• 500 gm pumpkin, peeled, deseeded and diced
• 500 gm red sweet potatoes, peeled and diced
• 1 onion, diced
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic
• 40 gm butter
• 1 Tbsp vegetable oil
• 4 1/2 cup chicken stock
• salt, to taste
• black pepper, to taste

Method:

1. Heat vegetable oil and butter in a deep saucepan over medium heat. Add ginger and garlic, cook until aromatic. Add onion and saute until soft and translucent. Toss in the pumpkin and the sweet potato. Stir and combine very well. Cook for 3 to 5 minutes. Pour in chicken stock and bring it to a boil, covered. Reduce heat and simmer until all ingredients are soft.
2. Turn off the heat. Let cool for a while. Use a blender to process all ingredients into a thick soup. Return to heat and warm it up again. Season with salt and pepper. To serve, add cream or milk if desired, with any bread to preference.

Other recipes of pumpkin soup:

• Pumpkin Soup from MasterChef
• Moroccan Chicken & Pumpkin Soup from Kitchen Wench
• Sweet and Versatile: Butternut Squash & Your Vegetable Blogger from  ReadyMade