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Sweet potato and pumpkin soup with pecorino

The Knorr sweet potato and pumpkin soup with pecorino offers a perfect balance between sweetness and savouriness, enriched with creamy pecorino.Ingredients for 10 people.

Ingredients

200gKnorr Professional pumpkin cream soup
2lWater
250gSweet potato
4gChili flakes
30gOlive oil
70gcooked quinoa
Salt
Pepper
150gRed bell pepper
2gstew spices
100gCorn kernels
1units.itemssmall Hokkaido pumpkin
1units.itemsTray of Ghoa cress
100gPecorino
4gKnorr Primerba Garlic

Preparation

  1. Bring two liters of water to a boil and add the sweet potato and bell pepper.
  2. Bring back to a boil and add the stew spices and 2 grams of chili flakes.
  3. Let the mixture simmer gently for 15 minutes.
  4. Puree the soup with an immersion blender or in a blender.
  5. Pour the base back into the pan and, while stirring, add the weighed soup powder.
  6. Let the soup simmer gently for 5 minutes. Add the quinoa and corn.
  7. Then halve the Hokkaido pumpkin and remove the seeds.
  8. Cut into large pieces with the skin on.
  9. Toss the pieces with some olive oil and season with Primerba garlic, 1 gram chili flakes, salt, and pepper.
  10. Roast the sliced pumpkin for about 20 min at 185°C in the oven.
  11. Divide the roasted pumpkin among the bowls and ladle the soup over it.
  12. Garnish the soup with grated pecorino, ghoa cress, and the remaining gram of chili flakes.