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.
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.
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)
- 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.
- Add the sweet potato and pumpkin. Season well then pour in the stock. Bring to a boil, reduce and let simmer for 25 minutes.
- Transfer to a blender and blend ’til smooth. Return to the pot and turn off the heat.
- Stir in the milk/cream if using. Stir in the cheddar. Serve.
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