It may not be every ones cup of tea, but the good old faithful pumpkin soup is hard to pass on a cold, rainy day. I've recently been battling a temperature and a sore throat so I thought what better way to nourish my body then with a bowl full of pumpkin and sweet potato. My pumpkin soup recipe is so healthy and filling making it my go to, quick, easy and oh so delicious winter meal.
1 1/2 Sweet potato
1/3 large butternut pumpkin
3 cloves of garlic
Pinch of cinnamon
Pinch of nutmeg
Peel the sweet potato and pumpkin. Cut into small pieces.
Scatter the sweet potato and pumpkin on a baking tray.
Peel the garlic cloves and add to the baking tray.
Drizzle with coconut oil and pop into the oven at about 180C
After approximately 40 minutes the sweet potato and pumpkin should be soft and fragrant.
Once soft, add the pieces to a large pot. Pour in vegetable stock and add cinnamon and nutmeg and place over heat.
Bring to the boil and cook for approximately 15 minutes.
Once all flavours have combined and heated through, take the pot off heat.
Leave to cool for a little bit.
Once the mixture has cooled, use a blender or thermomix to blend into a smooth mixture.
Serve with a sprinkle of spring onion, cheese and a dash of sour cream (if you aren't vegan).