Ingredients (Serves 2)
1/2 medium size pumpkin, peeled, chopped (or about 4 cups)
1 medium sweet potato, peeled, chopped
3 small turnips, sliced
1 L of water (for boiling)
1 vegetable bouillon cube
1/3 cup of cream (or milk)
A handful of fresh coriander
4 tablespoons of ricotta cheese
Salt and pepper to taste
1-In a large casserole, bring 1 L of water to boil. Add the vegetables and a pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender. Drain, keeping approximately 1/2 cup of water.
2-In a blender, stick the vegetables, remaining water, cream (or milk), and bouillon cube. Mix until smooth.
Top this creamy, comforting (and downright delicious!) soup with some fresh ricotta, coriander leaves, sunflower and pumpkin seeds. Bon appétit!
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