AuthorAnnabelleCategory, , , , , , DifficultyIntermediate
Rating
Soup,With,Sweet,Potatoes,,Carrots,,Pumpkin.,Flat,Lay,,Top,View
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 1 butternut pumpkinpeeled, deseeded and diced
 1 sweet potatopeeled and diced
 2 carrotstrimmed, peeled and sliced
 1 fennel bulbtrimmed and chopped
 6 spring onionspeeled and finely sliced
 1 gluten-free vegetable stock cube
 1 garlic clovepeeled and finely chopped
 4 tbsp fresh parsleychopped
 1 bunch of radishestrimmed and chopped
 5 tbsp pumpkin seeds

Directions

What are we cooking today?
1

While we think of a hearty soup in the winter, this one has so many fresh vegetables and herbs that it works any time of year.

Getting started
2

Bring a large pan half-filled with water to the boil.

3

Add the pumpkin, sweet potato, carrots, fennel, spring onions and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.

4

Remove from heat and add the garlic.

5

Allow to cool, and then strain the vegetables into a large bowl to keep the stock.

6

Add half the stock to the vegetables and blend in a food processor or with a hand-held blender to desired consistency.

7

Reheat the soup gently, adding more reserved stock if necessary.

8

Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds as desired.

Annabelle's tips
9

I often make this soup in larger quantities as it is perfect for freezing. Then simply prepare the garnish toppings at time of serving.

Also delicious with crusty warm bread on the side.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 180
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.2g6%
Cholesterol 0mg
Sodium 85mg4%
Total Carbohydrate 35g12%
Dietary Fiber 8.9g36%
Sugars 10.6g
Protein 6.4g13%

Calcium 7%
Iron 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 butternut pumpkinpeeled, deseeded and diced
 1 sweet potatopeeled and diced
 2 carrotstrimmed, peeled and sliced
 1 fennel bulbtrimmed and chopped
 6 spring onionspeeled and finely sliced
 1 gluten-free vegetable stock cube
 1 garlic clovepeeled and finely chopped
 4 tbsp fresh parsleychopped
 1 bunch of radishestrimmed and chopped
 5 tbsp pumpkin seeds

Directions

What are we cooking today?
1

While we think of a hearty soup in the winter, this one has so many fresh vegetables and herbs that it works any time of year.

Getting started
2

Bring a large pan half-filled with water to the boil.

3

Add the pumpkin, sweet potato, carrots, fennel, spring onions and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.

4

Remove from heat and add the garlic.

5

Allow to cool, and then strain the vegetables into a large bowl to keep the stock.

6

Add half the stock to the vegetables and blend in a food processor or with a hand-held blender to desired consistency.

7

Reheat the soup gently, adding more reserved stock if necessary.

8

Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds as desired.

Annabelle's tips
9

I often make this soup in larger quantities as it is perfect for freezing. Then simply prepare the garnish toppings at time of serving.

Also delicious with crusty warm bread on the side.

Butternut Pumpkin and Sweet Potato Soup

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