Gimme Shelter Creamy Pumpkin Soup With Sweet Potato
Nathalie
People: 1
40 min

Ingredients

60 grams
Brussels Sprouts
1 tsp
Cinnamon
2 Clove
Garlic
2 tbsp
Lemon
2 tbsp
Olive Oil
60 grams
Potatoes
60 grams
Pumpkin
5 tbsp
Pumpkin Seeds
0.75 tsp
Rosemary
60 grams
Sweet Potato

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Prep

  1. Peel and cut your potatoes, pumpkin and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your brussels sprouts so that they all have a similar size and shape.
  3. Finely chop your garlic.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add garlic, cinnamon and rosemary and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Brussels Sprouts, Potatoes, Pumpkin and Sweet Potato and fry for 30 minutes.
  3. 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.
  4. Add lemon and mix.
  5. 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

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Pumpkin Seeds on top.