Soup(er) Sunday – Sweet Potato and Pumpkin Soup

 

INGREDIENTS

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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.

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Add other vegetables, mix, cook a few minutes

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

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and enjoy with the last rays of a Winters day.

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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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