Weekend recipe: pumpkin and sweet potato soup

Ingredients for 2 servings:
250 g of pumpkin
250 g of sweet potatoes
1 wedge of orange pulp
1 stick of cinnamon
1 l of water
1 pinch of salt
3 cardamoms
50 ml of cashew milk
Fresh ginger to taste
1 handful of pumpkin seeds
1 teaspoon of cayenne pepper
A few drops of olive oil

Put a saucepan with water and with a cinnamon stick in it on the heat. Bring to a boil. As soon as the cinnamon will give its fragrance, add pumpkin, sweet potato, an orange clove, and cardamom. Cook 10-15 minutes until “al dente”. Season the soup to your taste and remove from heat. Take the orange slice and the cinnamon stick away. Blend until smooth, slowly adding the broth and cashew milk. Make it as thick as you like.
Separately split ginger into two parts: finely chop one part and add to the soup; slice the second part to make thin long strips and mix with olive oil. Pour your soup into a serving dish, garnish with pumpkin seeds, Cayenne pepper and with ginger strips. Bon appetite!

The recipe of this soup and also the recipes of many tasty sugar-free desserts you can find in the book of Anastassia Khozissova “Just Dolce. Sweet recipes #sugarfree”.


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Photo: Timur Artamonov for Elle-Russia

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