“krystie’s family favourite…a soup that is easy to make and everyone loves!!”
what you need
500g pumpkin, chopped into 2.5cm pieces
1 medium size sweet potato, peeled and chopped into 2.5cm pieces
1 brown onion, chopped
2 garlic cloves. finely chopped
500ml beef, chicken or vegetable broth ( I used Nutra Organics chicken bone broth granules)
60g coconut cream
1 tbsp coconut oil
½ tsp turmeric, ground
pinch nutmeg
good quality sea salt & cracked black pepper
to serve
cashew cream ( I used Kehoe’s Kitchen Basil Cashew Cream)
chopped italian parsley
toasted savoury banana seeded bread (recipe here)
what to do
Heat coconut oil at medium high heat in saucepan. Saute onion and garlic until soft.
Add pumpkin and sweet potato to pan. Cook vegetables until starting to brown.
Add broth with turmeric and nutmeg and simmer for at least 40 minutes or until vegetables are soft.
Add coconut cream, salt and pepper. Continue to warm for another minute.
Remove from heat and blend with a stick blender or food processor. Add more salt and pepper to taste, if required.
Serve with a dollop of cashew cream, chopped parsley and a side of seeded bread.
notes
As a alternative, serve the soup instead with a sprinkle of goats cheese and fried sage leaves. This creates a great dinner party version.
Recipe courtesy of Krystie, one of the go natural foods team
