Jul 02, 2022LivGood Team


  • 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


  • 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).

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