Make Ahead

Sweet Potato and PumpkinĀ Soup

November 22, 2011
3 Ratings
  • Serves 4-6
Author Notes

My very good friend and I go through periods of certain food obsession and right now that food is sweet potato! We have it all the time to everything, you can bake it, fry it, mash it... I mean the options are endless. So since it's pumpkin season we decided to spice up sweet potato by souping it up with a nice pumpkin. —ChefSteadfastMT

What You'll Need
  • 3-4 Sweet Potatoes
  • quarter of a Pumpkin
  • half a cups Red Onion
  • 1 handful Green Onion
  • 1 handful Leek
  • 1 cup Fresh Ripe Tomatoes
  • half a cups Red or Yellow Bell Peppers
  • 2 packets Vegetable Stock
  • 2 teaspoons Black Pepper
  • 2 teaspoons Basil (Dry not fresh)
  • Enough Water for Boiling
  1. Clean all the ingredients first. Chop the pumpkin in reasonable bits and place in your favorite soup cooking pot, add enough water and bring to a boil until very tender then aside.
  2. Peel and cut the sweet potato into reasonable sizes and bring to a boil together with the vegetable stock (for flavor). When the sweet potato is done, peel the skin off of the pumpkin and mix with the sweet potato. Here you can drain and add water according to how thick you like your soup. Using a food processor puree the pumpkin and the sweet potato together and set aside.
  3. In a large frying pan fry the red onion, green onion, leek, bell pepper and tomato. Season with salt and the spices/herbs. Set Aside.
  4. Finally add the mixture in the frying pan to the soup and stir. You can garnish the soup with bacon or thinly sliced sausage and eat it with bread.

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