Pumpkin Soup with Sweet Potato
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Prep time15 min
Cook time25 min
Total time40 min
DifficultyEasy
Servings4
A creamy and spicy soup made with butternut squash and sweet potato, seasoned with sambal badjak. Perfect as a warming appetizer or light meal.
Ingredients
Amounts for 4 servings
- 1 pcsbutternut squash
- 1000 mlvegetable stock
- 300 gsweet potato
- 3 tspsambal badjak
Instructions
- 1Peel the butternut squash and sweet potato, remove the seeds from the squash, and dice both.
- 2Place the pumpkin and sweet potato in a large soup pot with the vegetable broth.
- 3Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes until everything is tender.
- 4Add the sambal badjak and purée the soup with an immersion blender until it is smooth and creamy.
- 5Taste it and, if desired, add more sambal or salt to taste.
- 6Serve warm, optionally with a spoonful of plant-based cream or some pita bread on the side.
Nutrition
Per serving
- Calories114
- Protein2.8 g
- Carbohydrates20.2 g
- Fat1.5 g
- Fibre4.1 g
Estimated from the ingredients — not published by the source.
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Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
