Nothing beats a fresh warm bowl of fall soup!! Test out this Sweet Potato Soup with Pumpkin Seeds & Thyme recipe from Sweet Paul! It will warm your soul!
Photography by Reetta Pasanen
Sweet Potato Soup with Pumpkin Seeds & Thyme by Sweet Paul
1 garlic clove
4 large sweet potatoes
3 large carrots (around 3-5)
2 tbsp olive oil
4 cups vegetable stock
¾ cup heavy cream
¼ tsp freshly ground chilli
¼ tsp freshly ground black pepper
garnish: toasted pumpkin seeds and thyme twigs and heavy cream
Peel and chop the onion, sweet potatoes and carrots. In a large pot, sauté them briefly in oil. Add the vegetable stock. Bring the stock to a boil and then lower the heat to medium heat. Cook for around 25 minutes or until the vegetables are tender. Using a hand blender, purée the soup. Then add cream to thicken it. Stir the soup and bring to a boil. Season with chilli and pepper. Add salt if required. Toast pumpkin seeds in a pan until lightly toasted. Serve soup in bowls garnished with pumpkin seeds, fresh thyme and a drizzle of heavy cream.
Tip: You can swap in chicken stock for vegetable stock if you like!