Soup(er) Sunday – Sweet Potato and Pumpkin Soup

 

INGREDIENTS

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