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
taste and tradition
the fiery passion
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
taste and tradition
the fiery passion
