Trying to get more vegetables into my family means trying to hide them in different ways.
Butternut pumpkin has been accepted roasted, so I decided to try a sweet soup with it.
I cooked sweet potato and butternut pumpkin in as little water as possible until soft. Then I blended one cup of soy milk with a handful of fresh mint, then added the pumpkin and potato and blended until smooth.
I grated some fresh nutmeg on top before serving.
It was DELICIOUS!!! However, it wasn't well received by everyone. I have a feeling that "soup" and "sweet" threw them and they couldn't get past the thought that soup should have salt in it!
So I ate two bowl fulls and they had a sandwich.
:)
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