This vegetarian delight will make your Autumn table sing!

You Will Need:

 

1 onion

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

  1. Peel and chop the onion, sweet potatoes and carrots.
  2. In a large pot, sauté them briefly in oil.
  3. Add the vegetable stock. Bring the stock to a boil and then lower the heat to medium heat.
  4. Cook for around 25 minutes or until the vegetables are tender.
  5. Using a hand blender, purée the soup. Then add cream to thicken it.
  6. Stir the soup and bring to a boil.
  7. Season with chilli and pepper. Add salt if required.
  8. Toast pumpkin seeds in a pan until lightly toasted.
  9. 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!

Photography by Reetta Pasanen

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