Soup(er) Sunday – Sweet Potato and Pumpkin Soup



500 g chopped sweet potato
500 g chopped pumpkin (usually I use butternut)
4 cups of vegetable stock
1 medium onion
50 g butter
400 g of Carnation milk OR 400 Coconut cream
1 teaspoon crushed ginger
1 teaspoon crushed garlic

In a large saucepan melt the butter. Add Chopped onion, garlic and ginger – cook till onion is clear.


Add other vegetables, mix, cook a few minutes


Then add chicken stock, bring to boil.
Simmer 20 minutes.
Cool (a bit) &  blend. Add in Carnation OR Coconut cream.
Return to heat, bring to nearly boiling. Serve….


and enjoy with the last rays of a Winters day.


Recipe by Chef: Tony Freeman from Samford


One comment

  1. Paula says:

    Looks yummy, I will have to try it when it gets a bit cooler her. We are expecting 40+ temps all week. Thank Goodness for Air Conditioning.

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