Sweet Potato And Pumpkin Soup
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 🙂
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 🙂
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 😉
Hope you enjoy!
500g Sweet potato
1 Vegetable stock cube (made up to 500ml)
Coconut cream (I use Alpro)
2 TBSP Turmeric
1 TSP Garlic Powder or 1 minced clove
Coconut oil (I use The Good Stuff Organic)
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!
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 😀
Lots of Love as always,