This is one of my favorite soups for the cooler season.
I really love cooking with sweet potatoes. The originally exotic sweet potatoes, which are considered the fifth most important foodstuff in the world, are now also available in many grocery stores. However, sweet potatoes are not botanically related to the potato, but rather belong to the winch family. There are different kinds of sweet potatoes, recognizable by their different skin colours. Red and yellow fleshy varieties contain more carotene and are therefore more valuable than white fleshy tubers. There are no major differences in taste between red and brown skin varieties.
Ingredients
| 500 g | sweet potatoes |
| 1 tbsp | butter |
| 8 dl | vegetable stock |
| 2 tbsp | pumpkin seeds |
| 2 dl | double cream |
| 0.5 tsp | curry powder |
| 1 | onion |
| 1 | small red chili |
| 4 | sprigs of thyme |
| soy Sauce | |
| salt & fresh black pepper | |
| pumpkin seed oil |
Method
SERVING SIX TO EIGHT
- Peel and slice the sweet potatoes. Peel and chop the onion. Halve the chilli pepper lengthwise, remove seeds and cut into fine strips. Pluck the thyme leaves from the twigs.
- Heat the butter in a medium pan. Brown the onion and chilli pepper. Add the sweet potatoes, thyme and vegetable stock and cook covered for about 20 minutes until soft.
- Meanwhile roast the pumpkin seeds in a dry pan until they inflate slightly. Allow to cool, then chop coarsely.
- Add 1 dl cream to the soup and cook briefly. Beat the rest of the cream (1 dl) until not quite stiff. Season with curry, salt and pepper and mix in the pumpkin seeds. Keep cool until serving.
- Puree the soup finely with a hand blender. Dilute with a little water if necessary and season with soy sauce and salt and pepper if necessary.
- To serve, bring the soup to the boil again. Arrange in cups, thermo glasses or deep plates and spread the pumpkin seed cream over them.
- Drizzle some pumpkin seed oil over the cream!
