Pumpkin, Sweet Potato & Cheddar Soup

warm, sweet and nourishing

warm, sweet and nourishing

Hubs and I were discussing his favourite vegetables the other night* and I was dismayed to learn that root vegetables were pretty low on the list.

While I share his aversion to squash (nasty watery things), I firmly believe that root vegetables have a very important role in any well-balanced diet.

I’m Irish for pity’s sake. Our nation was practically reared on root vegetables.

I love a pot of bubbling veg

I love a pot of bubbling veg

They may be starchy and they may contain more carbs than other veg, but roots are packed with vital nutrients such as folate, vitamin C and beta-carotene.

Facts like this are not going to get hubby all fired up about pumpkin though. For that I needed a heavy dose of cheese.

there was a lot more cheese on this...but it melted into the soup

there was a lot more cheese on this…but it melted into the soup

We’re all cheese-addicts in our house and if anything was going to elevate this soup from healthy to delicious it was cheddar. Lots of cheddar.

*yes, we are riveting conversationalists. You should attend our dinner parties.

Pumpkin, Sweet Potato & Cheddar (serves )

  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsps butter
  • 1/2 large pumpkin, peeled and cut into chunks
  • 1 small sweet potato, peeled and cut into chunks
  • 3 cups vegetable (or chicken) stock
  • 4oz (or 2 cups) sharp cheddar, grated
  • 1/2 cup milk or cream (optional)
  1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion. Saute for a few minutes until the onion is soft.
  2. Add the sweet potato and pumpkin. Season well then pour in the stock. Bring to a boil, reduce and let simmer for 25 minutes.
  3. Transfer to a blender and blend ’til smooth. Return to the pot and turn off the heat.
  4. Stir in the milk/cream if using. Stir in the cheddar. Serve.

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