Updated: Mar 16, 2020
For my recipe here, I roast the pumpkin and sweet potato as it allows the flavour to pop and gives a rich creamy texture. I have a few extra tips in my recipe to give additional flavour which are optional. I love this recipe as is is no fuss, quick and easy. I hope you enjoy it!
1 sweet potato
1 litre of chicken or vegetable stock
optional ingredients- African spice or Moroccan spice
optional garnish- parsley, coriander, coconut cream
Heat oven to 180. Cut pumpkin and sweet potato into small blocks, add a small pinch or 1/2tsp of either African spice mix or Moroccan spice mix, to the veg, the key here is a small amount, we don't want the spice to over take the soup! Drizzle olive oil over the veg, place in oven cook until soft all the way through.
Whilst the veg is roasting, heat a small amount of olive oil on a large pot, add chopped leek, sautee in pot for 2-3 min, add a cup or so of water bring to boil and simmer for 2-3mim the allow it to sit. When the pumpkin and sweet potato is cooked add them to the pot with the a litre of stock, bring to boil, simmer for 2-3min. Now you soup is ready to blend! I use a stick blender in my big pot or use your usual blending method if it 8is too thick, add a small amon of water and blend again.
Serve with a garnish of chopped coriander or parsley, a small drizzle of coconut cream or coconut yoghurt can be a nice addition too.
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