Sweet Potato and Pumpkin soup

October 18, 2009


My twist on the good old creamy orange goodness includes a pinch of chili hotness and a hint of roastness from the bell pepper.


Serves: 8




  • 1/2 kg pumpkin, diced

  • 1/2 kg sweet potatoes, diced

  • 1 leek, chopped

  • 3 garlic cloves, chopped

  • 1 small potato, chopped

  • 1 large red bell pepper, burnt and peeled

  • 1 liter chicken or vegetable stock

  • 1 medium dried chili pepper

  • 1/2 cup dry white wine

  • Olive oil

  • Freshly chopped coriander, 1 tbsp for each bowl of soup

  • Salt and freshly ground black pepper





  • Burn the bell pepper over an open flame or under the oven grill until completely charred and black, then move to a covered bowl and let rest for a few minutes; this will help steam off the skin. After 5-10 minutes, carefully remove the skin.

  • Meanwhile, in a large pot, heat the olive oil and add the leek and garlic.

  • When the leek and garlic have turned slightly golden, add the chopped pumpkin, potato, sweet potatoes and the chili pepper and saute them for a few minutes.

  • Add the wine and let it sizzle for a minute, then chop the peeled pepper and throw it in the pot. Add the stock, some salt and about a liter of water and let cook for an hour or two.

  • Purée the solids in the pot using a hand blender, creating a nice and thick cream. Taste and add some salt if needed.

  • Move to serving bowls. Add freshly chopped coriander, black pepper and a sprinlke of extra virgin olive oil to each bowl and server with crusty whole-wheat bread.

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