Pumpkin Soup with Sweet Potato

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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

• 1 pcs
  butternut squash
• 1000 ml
  vegetable stock
• 300 g
  sweet potato
• 3 tsp
  sambal badjak

Instructions

1. 1Peel the butternut squash and sweet potato, remove the seeds from the squash, and dice both.
2. 2Place the pumpkin and sweet potato in a large soup pot with the vegetable broth.
3. 3Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes until everything is tender.
4. 4Add the sambal badjak and purée the soup with an immersion blender until it is smooth and creamy.
5. 5Taste it and, if desired, add more sambal or salt to taste.
6. 6Serve warm, optionally with a spoonful of plant-based cream or some pita bread on the side.

Nutrition

No nutritional information available for this recipe.

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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.