HANOS catering wholesale
Become a customer
Foodxperience
Sweet potato soup with roasted pumpkin and pecorino — image

Sweet potato soup with roasted pumpkin and pecorino

Whether you have little time and are cooking for an extensive buffet, or have more time and are preparing à la carte dishes for a smaller group; use soup in a smart way.

We offer you inspiration for a delicious sweet potato soup with roasted pumpkin and pecorino.

Ingredients

200gKnorr Professional Peruvian Sweet Potato Soup
2lWater

75gOnion
2gZwolsche Stoof spices
2gChili flakes
150gRed bell pepper
500gSweet potato
1Cream 35%
1lWater
30gKnorr Authentic Vegetable Stock
70gQuinoa
100gCorn kernels

1units.itemsHokkaido pumpkin
1Tray of Ghoa cress
4gKnorr Primerba Garlic
100gPecorino
1gChili flakes

Preparation

  1. Bring two liters of water to a boil and, while stirring, add the weighed soup powder.
  2. 'ÄãSimmer the soup gently for 5 minutes.

  1. Heat the oil. Sweat the onion together with the Zwolsche Stoof spices and the chili flakes.
  2. Add the bell pepper, sweet potato, cream, and water.
  3. Bring to a boil and add vegetable stock.
  4. Cook the soup for at least 15 minutes until the potatoes are tender.
  5. Puree the soup with a hand blender or in a blender. Add the quinoa and the corn.

  1. Halve the pumpkin and remove the seeds.
  2. Cut them into large pieces with the skin on.
  3. Toss them with some olive oil and season with garlic, chili flakes, salt, and pepper.
  4. Roast the cut pumpkin for 20 minutes at 185°C in the oven.
  5. Divide the roasted pumpkin among the bowls and ladle the soup on top.
  6. Finish the soup with grated pecorino, ghoa cress, and chili flakes.