Spicy Pumpkin and Sweet Potato Soup
Prep time: 10 mins
Cooking time: 20 mins
Ingredients
- 1 teaspoon
cumin seeds
- 1 teaspoon
coriander seeds
- 1 teaspoon
sesame seeds
- 30g
butter
- 2
red onion, finely diced
- 2
garlic cloves, crushed
- 2 cm piece
fresh ginger, peeled and finely chopped
- 2
green chillies, de-seeded and finely chopped (Thai bird's eye chillies will make a hotter soup)
- 1
lime, juiced and zested
- 1 teaspoon
runny honey
- 750ml
vegetable stock, hot
- 100g
Blue Dragon Creamed Coconut Block
- 360g
sweet potato, peeled and diced
- 360g
pumpkin/ squash, peeled and diced
- handful
coriander leaves, roughly chopped
-
seasoning (salt & pepper)
- drizzle
olive oil
-
Pumpkin Seeds
Spicy Pumpkin and Sweet Potato Soup
A warming soup that is a fantastic way to use up any spare root vegetables!
Preparation:
- Place the cumin, coriander and sesame seeds in a large dry saucepan and heat until you begin to smell the spices. Transfer to a pestle and mortar and pound until finely powdered.
- Heat the butter (or vegetable oil if preferred) in the same pan and fry the onion, garlic, ginger and chilli gently until softened.
- Add the pounded spices along with the lime zest, lime juice and honey to the pan and stir them through.
- Cook all the ingredients for a minute or so to infuse the flavours.
- Add the stock, Blue Dragon Creamed Coconut, sweet potato, squash and coriander leaves, and bring to the boil. Season well with salt and pepper.
- Reduce to a simmer and cook the vegetables until they are tender (around 20 mins).
- Blend the mixture in a food processor until smooth in consistency, adding more stock to aid the process if needed.
- Serve with a drizzle of olive oil and a sprinkling of pumpkin seeds.
Useful tip:
This recipe works equally well with any combination of root vegetables!
Why not try this recipe using just Pumpkin. It is a fantastic way to use up your leftovers from Halloween, and it keep you warm as the winter nights draw in!!
