Roasted pumpkin & sweet potato soup.

Vegan 

Prep time 5mins      Cook time 45mins     Easy!

 

Ingredients:

  • 1 kilo Hokkaido pumpkin.
  • 2 large sweet potatoes.
  • 2 large garlic
  • 1 leek
  • 2 large onions.
  • Quality vegetable stock powder. Or homemade vegetable stock.
  • 1 can coconut cream, or 500mls coconut milk.
  • Optional pumpkin seed oil to garnish.

You need:

  • A decent hand blender, or standard blender.
  • Large pot. Oven roasting tray.
  • Oven roasting tray.

 

Instructions:

  • Cut the pumpkin and sweet potato into 3-4cm slices. (more surface area to get roasty)
  • Place cut pumpkin, sweet potato, and the 2 WHOLE garlic onto the oven tray.
  • Drizzle everything with olive oil and season with salt and pepper.
  • Roast on a 200 for 30-40 mins or until pumpkin and sweet potato begins to blister.
  • While that’s getting roasty. Brown the onions and leek in olive oil in a large pot.
  • Once the pumpkin and sweet potato are ready, combine into the large pot with onions and leek. Add coconut milk adjusting for desired thickness.
  • Cook for another 5-10mins.
  • Hand blend or throw everything into your counter top blender. Blend to desired consistency. Put mix back into the large pot to stir everything once last time, and serve.
  • Drizzle pumpkin seed oil on top before eating.