Sweet potato pumpkin soup

Prep 10 min·Cook 30 min·Total 40 min·VEGAN

Ingredients

2-3 shallots
1 piece of fresh ginger (approx. 1-2 cm/ 0.5-1“)
3 Tbsp olive oil
500 gr 18 oz. sweet potatoes
300 gr 11 oz. pumpkin
600 ml 2.5 cups vegetable broth
400 ml 1 ¾ cup coconut milk
2 Tsp salt
Pepper
1/2 tsp cumin
1/2 tsp cilantro
1 tsp curry
Juice of 1/2-1 orange

Instructions

1.Peel the shallots and cut them in small dices, finely grate the piece of ginger
2.Roast both in olive oil
3.Dice the sweet potatoes and pumpkin, add them and roast for 3-4 minutes
4.Deglaze with vegetable broth, coconut milk and the spices
5.Simmer at medium heat with closed lid for approx. 15-20 minutes until the vegetables are well done
6.Add salt and pepper and puree the soup
7.Add the orange juice, taste for seasoning and serve the soup

Notes

Tip from my kitchen: the soup tastes almost better the next day, as the flavours meld overnight – well sealed it keeps for about 3 days in the fridge and up to 3 months in the freezer. If you like it thicker, use a little less broth; when reheating, just thin it with a splash of water or broth. Butternut works in place of Hokkaido, and if you're out of orange, a squeeze of lime brings the same fresh acidity.