Autumn brings with it cold weather but also all the delicious pumkins types, perfect for a warm and comforting soup. Usually I make a vegetable broth to make the soup have a richer taste but here I changed the broth for a lot of spices. That way it was super easy and a lot faster to make.
You can change the butterbut for other pumkin/squash types. Also if you want the soup to be lighter in texture don't use any potatoes, you can put more sweet potaotes instead.
Let's get to work:
1 big onion
Butternut 1 Kg
1 small sweet potato
4-5 small potaotes
1/2 tsp tumeric
1/4 tsp nutmeg
1/4 tsp coriander seeds powde
1/4 tsp ginger powder
3 Cardammon seeds
2-3 bay leafs
Dry rosmarin and thymian
Salt and pepper
Fry the onion with a bit of oil for about 5 minutes.
Add all the spices and fry for another 2 minutes.
Add the butternut, sweet potatoes and potatoes cut into cubes and add water that goes about 1-2 cm above all the veggies.
Cook for about 40 minutes on medium heat. The veggies should be very soft/falling a bit a apart by now.
Take out the bay leafs. Grind it all together using a hand mixer.
Cook for anohter 5 minutes, Correct falvors if necesarry and serve.
**To add more flavor you can add celery, parsley or other herbs to the cooking part and take it out when you take out the bay leafs.