Sweet pumpkin soup
Mjamm! Around this time of the year, I can’t get enough of soups like this sweet pumpkin soup. Enjoy Powerfoodies! X Rens
serves 2 – makes +/- 1 liter or 4 cups
3 days in an airtight container in the fridge / 3 months in the freezer
1 small butternut squash (+/- 450 g)
1 sweet potato
1 small onion
2 organic vegetable bouillon cubes
2 tbsp hemp seeds
1 tsp cumin
1 tsp black pepper
½ tsp cayenne pepper
splash of organic spelt cream or oat cream
200 g (1 cup) cooked lentils, chickpeas or cannellini beans (canned)
Peel the squash, slice it in half, remove the seeds and chop into pieces. Rinse the sweet potato and chop, leaving the skin on. Finely chop the onion. Add these ingredients to a pot with 500 ml (2 cups) water and the bouillon cube, hemp seeds and remaining spices. Stir occasionally. Bring to a boil, reduce heat and simmer for 30 minutes. Once cooked, puree the soup using an immersion blender – be careful as the soup will be hot! Return the pureed soup to the stove, add the cup of legumes and simmer for a few more minutes. Serve in bowls with a splash of spelt cream on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!