Menu

Pumpkin, sweet potato, carrot & chilli soup

Prep 10 min (add 70 min for stock) - Cook 40 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

Pumpkin soup is always popular and this soup adds the sweetness of sweet potato and carrot with the punch of chilli. If you are going to make your own vegetable stock, allow an extra 70 minutes.  There are some good vegetable stocks off the shelf but nothing tastes quite the same as fresh stock.  If you are short for time go for a good quality off the shelf vegetable stock and you will still get a good result.  

Ingredients

  • 1 litre of vegetable stock (homemade or packaged)
  • 3 tablespoons olive oil
  • 1 onion – peeled, rinsed, diced
  • 2 garlic cloves – peeled, rinsed, crushed
  • 2 small red birds eye chillies – washed, sliced 
  • 2 cups sweet potato – peeled, rinsed, diced
  • 2 cups pumpkin – peeled, deseeded, rinsed, diced
  • 4 carrots –  peeled, rinsed, diced
  • 400g / 14oz cannellini beans – rinsed, drained

Check All / Uncheck All

Directions

  1. Prepare vegetables and vegetable stock. 
  2. In a large pot add oil to heat on medium. 
  3. Add onions, garlic and chilli for 5 minutes.
  4. Add sweet potato, pumpkin and carrots fry a further 5 minutes mixing well.
  5. Add stock bring to the boil on high heat, then reduce to low and simmer for 20 minutes covered.
  6. Add cannellini beans and simmer a further 10 minutes covered.
  7. Blend and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Almond & date slice

Everyone likes a little sweet snack here and there so why not try these easy to make sugar free alternatives. Made with almonds, the sweetness of dates…

Quinoa & spice filled capsicums

Adding spice to a dish gives a burst of flavour. Quinoa can be plain yet with the mixture of spices, herbs and vegetables it is dressed up and tasty. The spices hint at a Middle Eastern flavour and aroma…

Hearty minestrone soup

Minestrone has been a favourite for many of our family members originating in Italy. Some were raised on it and some preferred eating it into old age. It has a wholesome flavour and gives you a warm…

Easy carrot fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is extra virgin olive oil. After cooking place fritters on absorbent paper to absorb oil…

Crispy crumbed pesto chicken

These chicken breast pieces are wrapped in bread crumbs, parsley and parmesan cheese. The chicken pieces are then baked in a hot oven which result in crispy parcels. Contrasting with the crispy chicken…