Pumpkin and Sweet Potato Soup

The weather is getting colder (especially if you're living in Melbourne!) and with the reintroduction of the Winter woolies comes yummy Winter food. And what better cold-weather food than soup!

Check out this delicious recipe I came across and made for dinner the other night. Really easy, and good enough that even my pumpkin-hating husband ate it (and actually enjoyed it)!

Pumpkin and Sweet Potato Soup

Ingredients

1 tablespoon olive oil

1 brown onion, diced

1 clove garlic

1 teaspoon grated ginger

300-400g pumpkin, diced

200-300g sweet potato, diced

4 or 5 cups vegetable stock 

1 can coconut milk/coconut cream (see why I always use the full-fat stuff)

Salt and pepper

Method

1/ Heat oil in large saucepan and fry off onion, garlic and ginger for 3 or 4 minutes, or until onion is translucent

2/ Add pumpkin and sweet potato and stir through for another minute

3/ Add stock and bring to the boil

4/ Reduce heat and simmer for 20 minutes, or until pumpkin and sweet potato are soft

5/ Let cool slightly and use stick blender to blend

6/ Once consistency is smooth, add can coconut milk and slowly heat through without bringing to the boil

6/ Add salt and pepper to taste