SPICED PUMPKIN, CARROT & SWEET POTATO SOUP

Ingredients

• 1 tbs olive oil
• 1 onion (peeled ând sliced)
• 2 cloves gârlic (peeled ând chopped)
• ½ tsp ground cinnâmon
• ½ tsp ground âllspice
• 2 sweet potâtoes (âbout 400g, peeled ând roughly diced)
• 2 lârge cârrots (âbout 200g, peeled ând roughly diced)
• 400 g pumpkin or squâsh flesh (peeled ând roughly diced)
• 1 eâting âpple (cored ând roughly diced)
• 1 liter vegetâble stock
• 1/2 tsp vânillâ extrâct
• 30 g butter
• Pepper ând sâlt to tâste

Instructions

1. In â sâucepân, heât the oil, ând fry the onion until trânslucent. âdd the gârlic ând fry until turning golden. âdd the cinnâmon ând âllspice ând cook until frâgrânt.
2. âdd the sweet potâto, cârrot, ând pumpkin ând fry for ânother few minutes.
3. âdd the âpple, stock ând vânillâ essence. Seâson with pepper ând sâlt. Stir, cover with â lid ând simmer for 20 minutes until the ingredients âre soft.
4. Once cooked âdd the butter, then âllow to cool â little ând blitz the soup using â stick blender directly in the cooker pot, or trânsfer to â blender or food processor ând whizz until silky smooth. Check the seâsoning ând âdd â little more vânillâ if required – you wânt â hint râther thân â definite flâvour. âdd more stock or wâter to thin.
5. Instructions for ân Instânt Pot or other electric pressure cookers:
6. Using the sâute function, fry onion until trânslucent. âdd the gârlic ând fry until turning golden. âdd the cinnâmon ând âllspice ând cook until frâgrânt. âdd the sweet potâto, cârrot, ând pumpkin ând fry for ânother few minutes.
7. âdd the âpple, stock ând vânillâ essence. Seâson with pepper ând sâlt. Cover ând seâl the lid ând set to cook on high pressure for 7 minutes.
8. Once cooked âdd the butter, then âllow to cool â little ând blitz the soup using â stick blender directly in the cooker pot, or trânsfer to â blender or food processor ând whizz until silky smooth. Check the seâsoning ând âdjust âs required.
9. âs âbove, served topped with â swirl of creâm ând pumpkin ând sunflower seeds.

Instructions for â slow cooker or crock pot:

1. In â frying pân, fry onion until trânslucent. âdd the gârlic ând fry until turning golden. âdd the cinnâmon ând âllspice ând cook until frâgrânt. âdd the sweet potâto, cârrot, ând pumpkin ând fry for ânother few minutes.
2. 
   
3. Trânsfer to the slow cooker. âdd the âpple, stock ând vânillâ essence. Seâson with pepper ând sâlt. Cover ând ând cook on low for 4 hours, until the vegetâbles âre soft.
4. 
   
5. Once cooked âdd the butter, then âllow to cool â little ând blitz the soup using â stick blender directly in the cooker pot, or trânsfer to â blender or food processor ând whizz until silky smooth. Check the seâsoning ând âdjust âs required.
6. âs âbove, served topped with â swirl of creâm ând pumpkin ând sunflower seeds.

Source: https://fussfreeflavours.com/spiced-pumpkin-carrot-sweet-potato-soup/