Sweet Potato & Pumpkin Soup (vegan)

Sweet Potato And Pumpkin SoupΒ 

 

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After a long day in work, I can’t think of anything more perfect than coming home to a warm, comforting bowl of soup especially on a cold autumn evening πŸ™‚

I personally don’t find soup that filling so decided to challenge myself and come up with a combination that I found satiating..

The beauty of this recipe is that you can prep a huge batch of it and leave it in the fridge for the week ahead πŸ™‚

It contains immune boosting turmeric, healthy fats from the coconut cream as well as copious amounts of beta-carotene from the potato and pumpkin- who knew healthy and nutrient dense could taste this creamy πŸ˜‰

Hope you enjoy!

Ingredients:

500g Sweet potato

400g Pumpkin

1 Vegetable stock cube (made up to 500ml)

Coconut cream (I use Alpro)

TSP Salt

TSP Pepper

TBSP Paprika

2 TBSP Turmeric

1 TSP Garlic Powder or 1 minced clove

Fresh parsley

Coconut oil (I use The Good Stuff Organic)

Method:

1.Chop the sweet potato and pumpkin (removing the seeds) then pop in the oven to roast with a dash of coconut oil on 300 degrees for 30-40 minutes

2.Dissolve the vegetable stock cube in approximately 500ml water

3.Once soft, remove the potato and pumpkin from the oven, add them to a large pot with the vegetable stock and seasonings

4.Using a hand blender, blend the mixture to make it as lumpy or smooth as you desire

5.Adjust seasonings to taste then allow to simmer on a low heat to thicken for approximately 20 minutes. Remove from the heat, drizzle your coconut cream and garnish with fresh parsley then tuck in!

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Delicious, healthy, filling and what a great way to use up any leftover pumpkins from Halloween!

I suggest dipping in some toasted pumpernickel rye bread (my current favourite!) for good measure too πŸ˜€

Lots of Love as always,

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2 thoughts on “Sweet Potato & Pumpkin Soup (vegan)

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