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Pumpkin & Sweet Potato Soup
Ingredients
- 2T olive oil
- 500g peeled pumpkin cut into chunks
- 1 sweet potato, peeled, cut into chunks
- 2 carrots, peeled, cut into small pieces
- 1 large onion, peeled and cut into small wedges
- 1L chicken stock/vege stock
- 2t thyme
- 1t cumin
- Pepper
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Directions
- Set oven to 180°C.
- In a bag or large bowl add all the vegetables and pour in the oil.
- Spread veges over a lined large tray.
- Sprinkle with thyme.
- Cook 30-40 minutes.
- Add cooked veges to a pot with half the stock and blitz with a hand held blender.
- Add more stock as needed (I used it all).
- Add cumin and pepper and heat slowly before serving with chosen garnish.
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