- 2 medium sweet potatoes, cubed
- 2 medium carrots, cubed
- 700 g (1 and 1/2 lb) pumpkin, peeled and cubed
- 3 medium onions, diced
- 5 garlic cloves, whole
- 1 and 1/2 litres (3 U.S. pints) vegetable stock or water
- 2–3 tbs brown sugar
- salt and black pepper to taste
- little red chilli, ground (optional)
- 1/4 tsp nutmeg, grated
- zest of half an orange
- zest of half a lemon
- half a bunch dill or marjoram, chopped
- 60 ml (1/4 cup) single or light cream, or coconut milk (optional)
- dill, finely chopped, to decorate
- saffron to decorate
1. Put the sweet potatoes, carrots, pumpkin, onions, garlic and stock into a pot, bring to the boil, lower the heat and cook until the carrots are soft. Blend with a hand blender, then bring to the boil once more.
2. Add the remaining ingredients.
3. To enrich the soup’s taste, if you wish, add the cream (or coconut milk) just before the end of the cooking time, then lower the heat so it doesn’t boil.
4. When serving, sprinkle dill and saffron on top. The deep red colour of the saffron merges well with the light orange colour of the soup, and the green dill balances it all.
Jutka says: This ‘orange’ soup’s flavour is perfect. The mixture of the saltiness and the sweetness of the vegetables has to reach such a level of harmony that when you eat this soup you feel like melting.