I had intended to make this with pumpkin as they were plentiful 1 day before Halloween but 2 days later there were none to be found in my local shops so I substituted with sweet potato instead. It was still pretty good...so good in fact that I didn't want to stop and take a photo before eating it!
Ingredients
1kg of sweet potato, peeled & chopped
2 small onions, chopped
1 litre vegetable stock
2tbsp honey
200ml double cream (or creme fraiche if you are counting calories)
1tbsp paprika
Method
Heat a tablespoon of olive oil in a large pan and add the onions. Sweat them for 5 mins until they soften. Add the sweet potato & paprika, and cook for a further 10 mins, stirring to ensure it doesn't burn. Add the stock to the pan (mine was cold as I made it the day before), bring to the boil then reduce the heat and simmer for 15 - 20 mins until the sweet potato is soft.
Stir in the honey and puree the soup with a blender (my hand held stick one was fine for this). Stir in the cream or creme fraiche and heat through before serving with a sprinkling of paprika on the surface.
NB: This made a huge batch so I froze half.
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