recipes

Roasted pumpkin and sweet potato soup with chicken and mustard mayo sandwich

Serves:

2023-01-18

Ingredients

For the soup:

  • 1 small sweet potato, diced
  • 200g pumpkin, diced
  • 1 small onion, quartered
  • 1 globe garlic
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp olive oil
  • Salt and pepper
  • 400-500ml hot vegetable or chicken stock

For the wedges

  • 1 potato, cut into wedges
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tsp sweet paprika
  • ¼ tsp garlic powder
  • Salt and pepper

For the sandwich

  • 250g cooked chicken breast, diced
  • 2 tbsp mayo (Hellmann’s)
  • 1 heaped tsp Dijon mustard (Maille)
  • 1 tsp honey
  • Salt and pepper
  • Chopped fresh chives or spring onion
  • 2 slices bread

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Method

For the soup, place the sweet potato, pumpkin, onion, rosemary and oil into a baking tray. Season with salt and pepper and mix together to coat. Cut the top off the globe of garlic, drizzle with oil and wrap in foil. Place onto the same tray and roast all together in the oven at 200°C for 35-40 minutes or until the vegetables are cooked and the edges are browned. Place into the blitzer with the stock. Unwrap the garlic and squeeze in the cooked pulp. Blitz together till smooth.  For the wedges, place the potato wedges, rosemary, olive oil, salt and pepper , garlic powder and smoked paprika into a bowl and mix together. Place onto a baking tray and roast for 35-45 minutes or until golden and crispy. For the sandwich, mix together the diced chicken, mayo, Dijon mustard, honey, chives or spring onion and season well with salt and pepper.  Use it to fill the sandwich, trim off the edges and cut into quarters. Serve with the soup and paprika potato wedges.

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