It’s getting cold out there guys and if you’re anything like me you will have a load of leftover pumpkins from Halloween just calling out to be used! The downside to collecting every shape and variety of pumpkin imaginable is being left with them after Halloween. I had to use some of them up so Mr T and I spent the day experimenting with different recipes. By far the most successful was our sweet potato and pumpkin soup! I made some homemade bread sticks to go along with this (see previous post). We used a potimarron pumpkin for this recipe and the colour and flavour was incredible. We sliced it, peeled it and cut it into chunks. Any leftover pumpkin you don’t use can be popped in a freezer bag and stored in the freezer! The babies loved this, Baby I had it on breadsticks and L drank it straight from the bowl!
What you will need for this recipe;
500g of sweet potato, peeled and chopped
1 ltr of stock (we used chicken)
1 onion/ 4-5 small shallots, peeled and diced
1 tbsp of cream cheese
Parsley to season
In a large saucepan, soften the onions in butter over a medium heat. Add the sweet potato and cook for 3-4 mins. Add the pumpkin and cook for a further 5 mins, stirring occasionally. Add stock and allow to simmer for 15-20 mins until sweet potato and pumpkin are soft. Using a hand blender, blend until smooth. Add cream cheese and blend again. Season with salt, pepper and parsley and serve! Enjoy!
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Bye for now!