recipes
Roasted sweet potato and pumpkin soup with chilli
2011-11-08
Ingredients
- 500g pumpkin, peeled and sliced
- 400g sweet potato, peeled and sliced
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1 red chilli, chopped
- 6 sprigs fresh thyme
- 2 tbsp olive oil
- 1 bay leaf
- fresh seasoning
- 700ml vegetable stock (KNORR)
- 500ml milk (TREVALLI)
- Chopped fresh parsley for serving
Method
In a large baking tray, place the sliced pumpkin, sweet potatoes, onion, garlic, chilli, thyme, bay leaf and drizzle over the olive oil. Season well with salt and pepper and bake in the oven at 200`c for roughly 30 minutes or until the pumpkin and sweet potato are cooked. Remove the tray from the oven and transfer all the ingredients into a large saucepan. Pour over the vegetable stock and milk and turn on the heat. Add in the spices and heat gently for 10 minutes, making sure that the soup does not boil. Check for seasoning before removing the bay leaves and thyme. Pulse the soup to a smooth consistency and serve.
Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands
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