Spiced Pumpkin, Carrot, and Sweet Potato Soup

A sweetly spiced vibrant orange soup, perfect for those dark winter nights when you long for more daylight.

Servings: 6 -8 Servings

• 1 Tbs olive oil
• 1 onion, peeled and sliced
• 2 cloves garlic – peeled and chopped
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 2 sweet potatoes (about 1 lb.), peeled and roughly diced
• 2 large carrots, peeled and roughly diced
• 1 can (15 oz) pumpkin
• 1 eating apple, cored and roughly diced
• 2 pints  vegetable stock
• Scant ½ tsp vanilla extract
• 2  Tbs butter
• Pepper and salt to taste

1. Saute onion and garlic in oil until they are turning golden. Add the cinnamon and allspice and fry until fragrant.
2. Add the sweet potato, carrot, pumpkin and apples and fry for another few minutes.
3. Add the stock and vanilla. Stir, cover and cook for 20 minutes until the ingredients are soft. Season with pepper and salt.
4. Once cooked add the butter, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and add a little more vanilla if required – you want a hint rather than a definite flavour. Add more stock or water to thin.
5. Reheat on the multicook setting at 100C, then switch to the keep warm function if required.
6. Served topped with a swirl of cream and pumpkin and sunflower seeds