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

Peanut Butter Pumpkin Soup

It's so velvety and intensely flavored, just a cupful is fine. A real winner. 

4 tbsp. unsalted butter

4 c. pumpkin pie filling

2 c. pureed sweet potatoes

1 c. peanut butter

6 c. chicken broth

1 tsp. freshly ground black pepper

1 tsp. salt

Chopped chives (garnish)

Sour cream (garnish)

Seasoned croutons (garnish)

Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish soup with croutons, chives, and a dollop of sour cream.

Serves 8 - 10

Peanut Butter, Sweet Potato, and Winter Squash Soup

4 lbs. sugar pumpkin or acorn squash, peeled, seeded, cut into 1" pieces
1 lb yams, peeled and cut into 1" pieces
4 Tbs unsalted butter
5 cups Winter Consomme, recipe follows
1 tsp Vege-Sal seasoning (can sub plain salt)
1/2 tsp black pepper
1/2 cup unsalted sugarless peanut butter
1/2 cup sour cream, room temp (optional)
2 scallions, chopped

In a large pot of salted water, boil the pumpkin and sweet potatoes over high heat until both are tender, about 15 minutes. Drain well. Puree the mixture until smooth.

In 5-qt Dutch oven or soup kettle, melt butter over medium heat. Add the puree. Gradually stir in consomme, Vege-Sal, and pepper. Bring to a simmer and simmer, stirring often, about 15 minutes to blend flavors.

Whisk peanut butter with 1 cup hot soup. Stir this back into pot of soup. Heat until just heated throughout. Serve with a dollop of sour cream and a sprinkling of scallions.

Winter Garden Vegetarian Consomme

This also tastes great just sipping it on a cold day. Makes about 2 quarts.

2 med onions, chopped
2 celery ribs with leaves,chopped
2 med carrots, chopped
2 med Russet potatoes, scrubbed but unpeeled, cut into 2" pieces
1 whole head garlic, unpeeled, halved horizontally
2 sprigs parsley
1/2 tsp salt
1/8 tsp peppercorns
2-1/2 qts water

Inn a 5-qt soup kettle, bring all ingredients to a boil. Reduce heat and simmer gently for 2-1/2 to 3 hours. (Don't boil or the potato may fall apart and cloud the consomme.) Carefully spoon the consomme and its vegetables through a sieve set over a large bowl. Cool the broth completely; cover and refrigerate for up to 4 days. Freezes well.

Butternut Squash ~ Orange You Glad It’s Thanksgiving Soup

This is basically a Rachel Raye recipe, tweaked by adding brown sugar and much more butter. Just kept adding and tasting until I liked it.


1  Tbs  olive oil
1  stick  butter
1  med.  onion, finely chopped
4  carrots, peeled, finely chopped
Salt and Pepper to taste
1/2  cup  pulpy orange juice
2  boxes  frozen butternut squash
2 - 3  cups  chicken broth
Grated nutmeg
1/3  cup  brown sugar (more or less, to taste)
Garlic buttered croutons

Sauté onions and carrots in oil and butter until soft. Season with salt and pepper. 

Deglaze the pan with orange juice; simmer 1-2 minutes, scraping bottom of pot with wooden spoon. 

Transfer to a food processor or blender. Puree until smooth; return to pot.

Add the frozen squash puree, chicken broth, 1/3 cup brown sugar (adding more if your taste prefers it sweeter) and butter. Simmer 10 min. Serve with garlic croutons on top.