Pumpkin and Sweet Potato Soup

Ingredients

• 500 g Pumkin, cooked and pureed
• 500 g Sweet potato, boiled, without skin
• 110 g 1 small onion, wedged
• 15 g Garlic clove, minced
• 120 ml Coconut milk, unsweetened

Method

1. Sweat the onions and garlic on low heat in a heavy-based pot. Constantly stir with a wooden spoon to avoid burning which can lead to an unwanted bitter taste!
2. Once 30 minutes is up (gently) transfer the roasted pumpkins and sweet potatoes into the pot. Add water (or chicken/vegetable stock), salt and white pepper.
3. Bring up to a boil then simmer on low heat with the lid on for 10 minutes.
4. Now, transfer the pot to a sturdy working surface or your kitchen bench. Blend with a handheld stick blender for about 2 to 3 minutes until really smooth.
5. Pour in the coconut milk. Give it a good mix and taste. Season with more salt and white pepper as desired.