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
Ingredients
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3-4
Sweet Potatoes
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quarter of a
Pumpkin
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half a cups
Red Onion
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1 handful
Green Onion
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1 handful
Leek
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1 cup
Fresh Ripe Tomatoes
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half a cups
Red or Yellow Bell Peppers
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2 packets
Vegetable Stock
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2 teaspoons
Black Pepper
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2 teaspoons
Basil (Dry not fresh)
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Enough Water for Boiling
Directions
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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.
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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.
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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.
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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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