Pumpkin and Sweet Potato Soup with Mint

National Winning Recipe - Top 5 - 2016 MAGGI Classic Soups Recipe Challenge
  • 10 portions

Ingredients

Qty

Unit

Ingredient

Preparation

 
30mLolive oil   
1 onionsliced 
2clovesgarliccrushed 
1kgsweet potatopeeled & diced 
4 tomatoes  
2Lvegetable stock  
300gMAGGI Gluten Free Pumpkin Soup Mix  
1bchmint  
  sour cream for garnish  

 

Method

1. Saute the onions and garlic in the olive oil for 4 minutes.

2. Add the sweet potato, tomatoes and vegetable stock and bring to boil.

3. Mix the MAGGI Gluten Free Pumpkin Soup Mix with a little cold water to form a paste and whisk into the pot. Simmer until the sweet potato is soft.

4. Blend the soup with a stick blender until smooth.

5. Serve with some sour cream and some shredded mint.