livIngredients
- 1 small pumpkin
- 1 large or 2 small sweet potatoes
- 1 tbsp olive oil
- 1 large onion
- 2 tbsp olive oil
- 3 garlic cloves
- Thumb size knob of ginger
- Vegetable stock cube
- 2 pints of boiling water
- 1 tsp chilli flakes
- tin of organic coconut milk
- Splash tamari
- Juice of 1/2 lime
- Coriander leaves roughly chopped
Instructions
- Pre heat the oven
- Peel the pumpkin and sweet potato and chop roughly. Pop on a couple of baking trays and toss in the oil. Roast for approx. 30 minutes until soft. Set aside.
- Sauté the onion for 10 minutes in a saucepan with the olive oil until soft and staring to brown.
- Add the garlic and ginger to the onions ( I grate them in as it saves time chopping) and fry for 1 minute
- Add the vegetable stock, sweet potatoes, pumpkin, chilli, salt & pepper. Add the coconut milk and briefly bring to the boil then reduce the heat.
- Blend with a hand blender or food mixer until smooth, add more water if the consistency is too thick.
- Add in tamari and lime juice and stir through
- Serve with the chopped coriander and a sprinkle of sumac (optional).
