FOOD + RECIPES
Image By Gaye Gerard
SWEET POTATO PUMPKIN GINGER SOUP
A classic soup combination of pumpkin and ginger.
With added sweet potato to make this a rich hearty and nourishing bowl perfect for winter.
Recipe by: Gaye Gerard
Prep time: 50 minutes
Total time: 50 minutes
Vegan, Dairy Free, Gluten free,
The perfect winter warmer, this delicious, rich hearty soup with a hint of spice from the ginger and smooth creamy pumpkin and thick sweet potato leaves you feeling pleasantly full and deeply nourished. Quick and simple to make, its the ideal soup to make in batches and freeze for the cold winter days when you don't feel like cooking. Simply defrost and reheat on the stove in minutes.
1/2 of a kent or butternut pumpkin
1 medium red sweet potato
2 shallots diced
1 x 1 inch piece of ginger peeled diced
1 litre organic vegetable stock
1 cup of coconut or plant milk of choice
½ fresh green chili finely chopped
1 lime juiced
pinch of cracked black pepper
1 tsp ground cumin
a few sprigs of fresh herbs for garnish such as coriander or chives
1. Peel and dice the shallots and add to a non stick pan with diced ginger, cook till translucent then add peeled and chopped pumpkin and sweet potato. Saute till soft.
2. Next add in the vegetable stock, dried herbs such as cumin, fresh chili and plant milk bring to a boil and then turn down the heat to simmer on low for 40 minutes. check the seasoning and add black pepper.
3. Turn off the heat and transfer to a blender to blend until smooth or use an immersion stick blender. Serve topped with fresh herbs basil, mint or coriander leaves and cashew sour cream or a spoon of coconut yogurt.