Creamy pumpkin soup with orange

This time we will add matching colors – orange and sweet potato.  It is becoming easier to buy  sweet potatoes in Polish stores. This doesnt mean, however, that im giving up on our native potatoes, nooo 🙂 but sometimes you need to experiment with some new flavors. Sweet potato in this case has the role to  thicken the soup and to add some flavour, so in the end you dont have to use it. But in my opinion it is worth it to add it to the recipe.

Sweet potatoes are the source of carbohydrates. They are easy to  digest and rich in micro-elements, they have a lower glycemic index than regular potatoes. Sweet potatoes are rich in beta-carotene, which is an important antioxidant. With the composition of vitamin C and B-complex as well as iron and phosphorus, they are also a great booster of the immune system. Just a small encouragement;). And when you will try it once , you will try it again 🙂

Creamy soup with pumpkin, orange and sweet potato 

Preparation:

Peel the pumpkin , remove the seeds and cut it into cubes . Peel off the sweet potato and cut it into cubes. Place both products on the baking tray , sprinkle with olive oil and with oregano . Bake at 180 degrees for approx. 30 minutes , until the veggies are soft . Once its ready, place the veggies in the cooking pot and add some water to ( depending on how  thick you want your creamy soup to be) and blend it into the cream . on a frying pan, simmer ginger with coconut oil,  add it to the soup with the remaining seasoning and orange juice .At the end , add the parsley .