Pumpkin and sweet potato soup

Name: Pumpkin and sweet potato soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Butternut pumpkin (approx. 1 kg); 2 red onions; 1 chili pepper; 1 (approx. 350 g) Sweet potato; 2 TABLESPOONS Olive oil; 1 l Vegetable broth

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Butternut pumpkin (approx. 1 kg)
2 red onions
1 chili pepper
1 (approx. 350 g) Sweet potato
2 TABLESPOONS Olive oil
1 l Vegetable broth

Directions

1
Prick the pumpkin all around with a fork. Place on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 30 minutes.
2
In the meantime, peel and dice the onions. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel sweet potato and cut into cubes.
3
Take the pumpkin out of the oven, let it cool down a little, cut it in half, remove seeds and skin. Cut the flesh into cubes.
4
Heat the oil in a pot. Sauté onion and half of the chillies in it while turning until transparent. Add pumpkin and potato cubes and pour on broth. Simmer at low heat for about 20 minutes.
5
Puree finely with the cutting stick. Serve the soup and sprinkle with the remaining chilli.