Recipe of the Month: Autumn Soup with Sweet Potato, Pumpkin, and Corn
R e c i p e
2 shallots
1 clove of garlic
1 stalk of leek (small or about 15 cm)
300 g sweet potato
half a butternut squash (about 300g)
1 ear of corn
cherry tomatoes
Thyme
Salt, pepper
Lemon zest
about 300-400 ml water or vegetable broth
(depending on consistency)
Peel all vegetables and cut into pieces. Set aside a few slices of pumpkin and sweet potato for the topping.
Scoop out pumpkin seeds with a spoon. Sauté leek, onion, and garlic in olive oil or clarified butter. Add pumpkin and sweet potato.
Cut the corn kernels off the cob with a sharp knife. Set aside about one third of the kernels.
Pour vegetable broth over the vegetables and let simmer gently until everything is cooked. This takes about 25 minutes. Blend well with an immersion blender and season with salt, pepper, and lemon zest.
Roast corn kernels, pumpkin wedges, tomatoes, and sweet potato with garlic and thyme in a pan. Use as a topping over the soup.
About the author:
May I introduce myself?
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now.
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes.
For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works.
From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!
Feel free to also visit Bettina on Instagram: @besch_food
