ingredients - info
sweet potatoes
pumpkin
garlic
onion
olive oil
salt & pepper
Slice the sweet potatoes and squash and place in a baking
dish with garlic and olive oil. Season with salt and pepper.
Place the baking dish uncovered in an oven at 180°C for 30
minutes until the vegetables are golden brown. Fry sliced
onions.
Put all vegetables in a soup kettle and top up with vegetable
stock. Blend into a velvety soup. Season with cumin, cayenne,
chili, pepper and salt. Simmer the soup for another 15 minutes
so the flavors blend well.
Decorate in the soup plate with fresh cilantro and a spoonful of
whipped cream.
pumpkin and sweet potato soup
cumin
cayenne
chili powder
cream
fresh coriander
vegetable stock