Thursday, 26 September 2013

sweet potato soup with toasted pumpkin seeds

This sweet potato soup screams autumn. I found it on the website of Sweet Paul and I only made minor changes: I added the choice of using coconut oil instead of olive oil, I used Greek yoghurt instead of heavy cream, and I added the ginger. I haven't tasted it with thyme twigs yet but I'm sure it adds a wonderful flavour. Happy Autumn!



  • 1 onion
  • 1 garlic clove
  • optional: fresh ginger (about the size of a dice)
  • 4 large sweet potatoes
  • 3 large carrots
  • 1½-2 tablespoons olive oil or coconut oil (2 in original recipe)
  • 2 organic vegetable stock cubes (or chicken)
  • 1 litre (4 cups) water
  • 190 ml (¾ cup) Greek yoghurt (heavy cream in original recipe)
  • ¼ teaspoon freshly ground chilli
  • ¼ teaspoon freshly ground black pepper
  • garnish: toasted pumpkin seeds and thyme twigs and Greek yoghurt (or heavy cream)


  1. Peel and chop the onion, sweet potatoes, carrots, and ginger
  2. In a large saucepan, sauté them briefly the oil
  3. Add the vegetable stock cubes and water and bring to the boil, then lower the heat to low-medium
  4. Cook for around 25 minutes or until the vegetables are tender
  5. Using a hand blender, purée the soup. Then add Greek yoghurt (or cream) to thicken it
  6. Stir the soup and bring to the 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 Greek yoghurt (heavy cream)

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