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
and enjoy with the last rays of a Winters day.
Recipe by Chef: Tony Freeman from Samford