Sweet potato soup with roasted pumpkin and pecorino

Name: Sweet potato soup with roasted pumpkin and pecorino
Ingredients: 200 g Knorr Professional Peruvian Sweet Potato Soup; 2 l Water; 1 units.items Hokkaido pumpkin; 1 Tray of Ghoa cress; 4 g Knorr Primerba Garlic; 100 g Pecorino; Salt and pepper; 1 g Chili flakes; 75 g Onion; 2 g Zwolsche Stoof spices; 2 g Chili flakes; 150 g Red bell pepper; 500 g Sweet potato; 1 Cream; 1 l Water; 30 g Knorr Authentic Vegetable Stock; 70 g Quinoa; 100 g Corn kernels

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

1lWater

30gKnorr Authentic Vegetable Stock

70gQuinoa

100gCorn kernels

1units.itemsHokkaido pumpkin

1Tray of Ghoa cress

4gKnorr Primerba Garlic

100gPecorino

1gChili flakes

Preparation

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

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

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